Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Turkey Stuffing…er Dressing

Turkey Stuffing…er Dressing

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  • (serves 8-10)
  • 10 cups of dry bread, cubed into Croutons(or cube some other bread then dry out in the oven for 30 minutes at 200f).
  • 1 packet of turkey giblets, finely chopped
  • 3 Tbsp. unsalted butter
  • 1 large onion, diced
  • 1 stalk of celery, diced
  • 1 bay leaf
  • 3 mild to medium Italian sausages, casings removed and broken up to the consistency of mince
  • 3 Tbsp. of chopped fresh sage
  • 5 Tbsp. of chopped fresh parsley
  • 1 egg, lightly beaten
  • 2 cups of turkey, chicken or vegetable
  • 1/2 cup of cream
  • salt and pepper to taste
  1. Place your Croutons in your casserole/baking vessel and toss with the parsley, sage some salt and lots of black pepper and reserve.
  2. Using a skillet, melt your butter and saute your onions, celery, bay leaf until softened (10 minutes) under medium-low heat.
  3. Add your giblets & sausage and saute until browned for another 10 minutes under medium heat. Pour in and stir the cream and reserve to cool to warm.
  4. Add your stock to the Croutons and toss to coat and wet the entire mixture. Allow to cool for a few minutes then add the egg and mix well.
  5. Add your sausage/giblets saute to the casserole and fold until the entire mixture has blended.
  6. Bake in a pre-heated 350F oven for 30-40 minutes or until the top has turned a golden brown.

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