Farce "Thanksgiving" Très Simple

1. 1

   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.)

2. 2

   Make a stock from the giblet, neck of the turkey, and any trimmings. Cool slightly.

3. 3

   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.

4. 4

   Roast turkey normally and remove stuffing to a bowl. Sprinkle lightly toasted chopped hazelnuts over top for service.

5. 5

   (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.)

No additional tips available.