 Crunchy bulgar wheat gives the traditional Thanksgiving dressing a new texture and taste. Photo courtesy Butterball.
November 2008
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Thanksgiving Dinner Recipes
Page 4: Sautéed Leek, Giblet & Bulgur Wheat Dressing
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On the menu:
Sautéed Leek, Giblet & Bulgur Wheat Dressing
Crunchy bulgur wheat combined with whole grain bread, sautéed bacon, leeks, celery root and
cooked giblets create a twist on traditional dressing. Makes 12 to 14 servings.
Ingredients
- 12 ounces chopped thick-sliced hickory smoked bacon
- 3 tablespoons butter
- 3 tablespoons olive oil
- 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
*If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon fresh.
Preparation
- Preheat oven to 350°F.
- Place neck, heart, gizzard and water to cover, with 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°F.
Continue to Page 5: Cranberry Pumpkin Crumble Cheesecake Squares
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