0.0 – 0 reviews • Thanksgiving
| Level: |
Intermediate |
| Total: |
2 hr 10 min |
| Prep: |
25 min |
| Cook: |
1 hr 45 min |
| Yield: |
6 to 8 servings |
Ingredients
- Giblets, reserved from the turkey
- 1 cup red vermouth
- 1 cup sultanas or raisins
- 4 pounds Yukon gold potatoes, peeled and diced
- 1 pound 10 ounces breakfast sausage, crumbled
- 4 stalks celery, diced (about 3 cups)
- 2 small onions, diced (about 1 1/3 cups)
- 6 cloves garlic, finely minced (about 2 tablespoons)
- 1 bunch savory, leaves chopped
- 1 bunch thyme, leaves chopped
- 1 bunch oregano, leaves chopped
- 2 teaspoons sage, leaves chopped
- 4 cups bread crumbs
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Rinse the turkey giblets and turkey neck. Place in a medium sauce pot and cover with cold water. Over medium low heat, simmer the giblets for 1 hour. Set aside.
- Preheat oven to 325 degrees F.
- Place the vermouth in a small saucepan and bring it to a simmer over high heat, then turn off the heat. Add the sultanas to the vermouth and let them soak for 10 minutes.
- Place the potatoes in a large pot of cold water and bring to a simmer over medium heat. Once fully cooked, drain and cool on a baking sheet.
- While the potatoes are cooking, cook the sausage in a large pan over medium heat. Add the celery and onion, cooking until the onions are translucent. Add the garlic and cook for 1 minute. Remove and set aside.
- In a large bowl, toss the savory, thyme, oregano, sage, potato, bread crumbs, and sultanas. Add the sausage mixture, salt and pepper. Spread the dressing in a large glass baking dish. Drizzle the mixture with giblet broth. Cover with foil, and bake for 30 to 45 minutes.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
757 |
| Total Fat |
26 g |
| Saturated Fat |
8 g |
| Carbohydrates |
100 g |
| Dietary Fiber |
10 g |
| Sugar |
18 g |
| Protein |
28 g |
| Cholesterol |
64 mg |
| Sodium |
1128 mg |