 Emeril's Stuffing Showdown on "Good Morning America"
sent in my dressing recipe , i don't want to make a video or be on air. maybe it will not be picked.
Pumpkin Bread Dressing
Cook the turkey giblets the day before discarding the liver in 3 cups Chicken stock. Remove the giblets and chop, strain the stock and store both in fridge for next day separately. Preheat an oven to 375°F. Butter a shallow 2-quart baking dish. Spread the Pumpkin Bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.
In a fry pan over medium heat, brown the sausage until cooked through, about 10 minutes. When sausage is cool to touch cut into quarters length wise and then cut into cube pieces, Transfer to a large bowl. Return the pan to medium heat. Add the Butter, onion to sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add bells seasoning and parsley, heat for 30 seconds. Transfer to the large bowl with the sausage. Add stirring gently after each one the Pumpkin Bread, eggs, Turkey Giblets, stock, Dried Crannraisins, chopped celery, mushrooms, nuts and apple. Season with salt and pepper and stir gently to combine. Transfer the dressing to the prepared baking dish, cover with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until browned and crispy, about 15 minutes more. Serves 10 to 12.
Ingredients
8 cups (2 Loafs) Pumpkin Bread day-old (1-inch cubes)
1 lb. mild Italian pork sausage
1 Stick Butter
1 Large White onion, cubed small
1 cups sliced mushrooms
1 whole bunch celery stalks, cubed
2 beaten eggs
1/4 Cup bells seasoning
1/2 Cup chopped fresh parsley
2 Cup toasted pecans or Walnuts
2 Cup Sweeten Crannraisins
1 Cup cubed Apple skin removed
Turkey Giblets Chopped
3 cups strained giblets stock made night before.
Salt and freshly ground pepper, to taste
Last edited by Dagger; 10-24-2007 at 03:19 PM.
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