When Madam explained to me that we would be having Americans to dine on their holiday called Thanksgiving, I asked her about typical dishes for the day. She had to think for a moment, then said, "la dinde," turkey. A few minutes later she returned to the kitchen to add a detail: "la dinde avec pain farce." The next morning I made my first--and only--Thanskgiving stuffed turkey. —La Bonne Femme
large loaf stale country bread
Turkey gizzard, neck, trimmings
Crushed dried rosemary
Lightly toasted chopped hazelnuts (optional)
In This Recipe
Make breadcrumbs from the stale bread with a rolling pin. (You may save odd ends of bread over time for this purpose. Herb-flavored breads are particularly good.)
Make a stock from the giblet, neck of the turkey, and any trimmings. Cool slightly.
In a bowl, combine breadcrumbs, minced shallot, crushed dried rosemary (or other favorite herb). Add a good pinch of salt. Ladle warm stock over crumbs. When mixture is like wet sand (able to hold a shape; not loose or soupy), spoon the stuffing into the bird.
Roast turkey normally and remove stuffing to a bowl. Sprinkle lightly toasted chopped hazelnuts over top for service.
(Note: You must remove skin from hazelnuts. An easy method is to gather them straight from the oven into a towel. Fold over and rub with hands. The skins will peel off with no problem.)