Deboning a turkey seems a bit overwhelming at first, but once you understand where the bones are attached and get a feel for following the bone with your knife, it’s not too bad! . I had fun learning this technique and will look forward to seeing how my family likes it this Christmas. I like the thought of how pretty it will look with the stuffing in the center and also getting the skin crispy on the outside.
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INGREDIENTS
1 Loaf of bread of choice (I like sourdough)
1 TBS butter
1 Cup onion-diced
1 Cup celery-diced
1 small seasoning of sage
1 tsp garlic powder
1 tsp onion powder
4-5 Cups chicken broth
Insides of turkey – gizzards and neck
DIRECTIONS
Toast the loaf of bread until fairly dark brown. Cut into 1 inch pieces. Simmer chicken broth with the gizzards and neck on stove top. Sauté 1 TBS butter with onion, celery for 5-7 minutes, then add sausage and cook until sausage cooked through. Add sage, onion powder, garlic powder, s/p to taste. Combine sausage, celery, sage mixture to toasted bread, add chicken broth until thoroughly moistened. Put stuffing inside deboned turkey and roll it up and tie it together with food grade string. Put remaining stuffing into casserole dish and bake at 350 for 50 minutes or heated through.
NUTRITIONAL INFORMATION
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