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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 bag turkey giblets |
1 turkey neck |
4 celery stalks, coarsely chopped, divided |
1/2 cup celery leaves |
3 sprigs flat-leaf parsley plus 1/3 cup leaves |
8 black peppercorns |
1 bay leaf |
3 tablespoons unsalted butter, cubed, plus more |
1 pound breakfast sausage, casing removed |
1 12-ounce bag pepperidge farm herb seasoned stuffing |
kosher salt and freshly ground black pepper |
Directions:
1. Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a large saucepan. Add 6 cups water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 4 cups, about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.
2. Preheat oven to 350°F. Butter a 2-quart baking dish. Cook sausage in a large skillet over medium heat until browned and cooked through, about 10 minutes. Chop parsley leaves and remaining celery in a processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; add stuffing mix. Add turkey broth by 1/2 cupfuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared dish.
3. Cover dish with foil. Bake until heated through, about 40 minutes. Uncover; dot with butter and bake until browned, about 20 minutes longer.
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