I told my family that I didn’t want the usual sage type dressing. This year I want something yummier. So this is my new turkey dressing recipe for the year 2011.
Also, since my oven is broken, I’m using a toaster oven for all my baking. This is going to be baked in a pan that happens to fit inside it. My turkey is being de-boned and cooked in a slow cooker as a turkey roast.
The day before you cook this, lay out a full loaf of sliced bread. Brush both sides of each slice with a combination of:
1/2 cup melted butter or margarine
1 tablespoon paprika,
1 tablespoon turmeric,
1 pinch of saffron,
1/2 teaspoon salt.
Make sure all these ingredients are smoothly combined before brushing onto the bread slices. Let the bread slices dry out over night.
When bread slices are dry on both sides, but not all through the middle yet, tear or slice into little pieces. Then let the pieces finish drying all through.
If there is any spice mix remaining after brushing onto the bread, save it for the next days mixture.
When bread chunks are dry through.
Cook the turkey giblets in a large saucepan.
In a 2 quart saucepan combine:
The turkey neck, gizzard, wings (if you are roasting the whole bird, leave out the wings), liver and heart with 1 1/2 quarts of water.
Add1/2 teaspoon iodized salt. Boil down until the meat comes off the bones.
When done take the bones out, but save the meat and the broth. There should be about two cups of liquid remaining.
While the meat is boiling:
dice 1 whole onion, and
crush 1 garlic clove
(if you don’t have these you can substitute:
1 tablespoon onion powder and
1/4 teaspoon garlic powder)
Chop and combine:
1/2 cup of pecans,
1 cup of diced Portobella mushrooms
1 cup raw sunflower seeds.
1/4 cup Golden Molasses, or 1/8 cup dark molasses.
Combine all these ingredients with the turkey giblets and remaining broth.
Place your dried bread chunks in the pan you are going to bake them in.
Add the two cups of turkey broth with the other ingredients added to it and stir thoroughly. Bake at 350 degrees for an hour, or until dressing is the consistency of a heavy bread pudding. The time may vary some depending on the oven you cook it in. The mixture should hold together when sliced, but not be dry.
Serve in the same pan it was baked in.
© Ellen M Story and emariaenterprises, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ellen M Story and emariaenterprises with appropriate and specific direction to the original content.