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Sauces & Seasonings
Italian
8 - 10 servings
15 minutes
2 hours 20 minutes
1 quart chicken stock turkey parts, feet, neck, gizzard and heart, roasted at 375 degrees until browned
1 organic carrot, diced
1 onion, quartered
1 organic celery stalk, quartered
1 bay leaf
1 tablespoon peppercorn
2 sprigs thyme
5 cups herb bread, cut into 1½ inch cubes and lightly toasted
5 cups corn bread, cut into 1½ inch cubes and lightly toasted
2 cups Italian parsley, finely chopped
Salt and pepper to taste
2 cups organic celery, finely chopped
1 bunch sage, finely chopped
1 pound Melissa’s Whole Peeled and Cooked Chestnuts, shelled
Pre-heat oven to 425°F.
Place bay leaf, peppercorns and thyme into a piece of cheesecloth and tie securely.
Place cheesecloth, roasted turkey parts and vegetables into a stock pot with all ingredients.
Bring to a boil, reduce heat to a simmer and cook for 1 hour, skimming as necessary.
In large bowl combine remaining ingredients and add enough stock so that mixture is moist but not mushy.
Place in lightly buttered ovenproof dish, cover and bake for one hour. Remove lid and cook for another 20 minutes.
