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turkey red vermouth sultanas gold potatoes sausage stalks celery onions garlic thyme oregano sage bread crumbs kosher salt freshly ground black pepper
Viewed: 10 - Published at: 6 years agoIngredients
- 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
Method
- 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.
