The weather is officially chilly here in the Natti and I’m thinking about all things Fall. Leaves changing, crisp apples, brisk weather and the upcoming Fallidays.
Thanksgiving dinner can be an elaborate and delicious feast. But sometimes you want just a snippet, a bit, a little wee morsel of Thanksgiving to get you in the spirit of Fall. This recipe does that. It takes the best part of Thanksgiving (STUFFING) and turns into an easy dinner without having to deal with giblets.Is “giblet” not the strangest word. Giblet…Giblet…Giblet….weird.
Still reading? Make this tonight. It’s the right pinch of Thanksgiving without having to make a turkey out of a tracing of your hand.
Turkey & Stuffing Bake
Adapted from Everyday Food, October 2011
2 tbs olive oil
1 lb ground turkey
1 tbs dried sage
1 large sweet onion
3 celery ribs
6 slices bacon, cooked until crisp and crumbled
1/2c. dried cranberries
4c. bread chopped into cubes (about one small loaf)*
2 c. chicken stock
1/2c. Parmesan cheese
Sea Salt and Cracked Pepper
(Ignore the eggs, I ended up not using those – hence the adaptation)
Measure out four cups of bread cubes.
*Tip: I used the last of my (slightly stale) summer hamburger and hot dog buns; the bane of the bread drawer. Bread pudding and homemade seasoned croutons or bread crumbs are other good ways to use these up. Use your “fancier” leftover bread for French toast or cheesy garlic bread.
You may now return to your Fall-ing. Giblet…giblet….giblet….