1380. SAUTEED LEEK, BACON, GIBLET and WHOLE GRAIN DRESSING

12 ounces chopped thick-sliced hickory smoked bacon
3 tablespoons butter
2 cups sliced leeks
2 cups chopped celery root
1 1/2 cups chopped parsnips
8 cups whole grain bread, cubed and toasted
4 cups country white bread, cubed and toasted
2 cups cooked bulgur wheat
giblets from turkey, cooked and chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth or reserved broth from giblets

Preheat oven to 350 °F.

Place neck, heart, gizzard, water to cover, salt and pepper to taste in large saucepan. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover.

Simmer 1-1/2 hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use in stuffing mixture. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.

Cook bacon in a large saucepan on medium heat until crisp. Remove bacon, leaving bacon fat in pan. Drain bacon on paper toweling. Add butter to bacon fat.

Sauté leek, celery root and parsnips in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.

Combine cooked vegetables, breads, bulgur wheat, cooked giblets, parsley, herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cooked bacon in large bowl. Gradually pour in chicken broth, mixing until all ingredients are moist.

Place mixture in well greased 4-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes, or until internal temperature reaches 165°.


courtesy of: Butterball, Butterball Consumer Affairs, PO Box 1547, Kings Mountain, North Carolina 28086, 1-800-BUTTERBALL