A delicious stuffing to serve on its own, or with a bird of your choice.
This delicious stuffing goes can be served as a side dish with most poultry. If
you use it to stuff a turkey or other bird, be sure to pack it loosely, a the
stuffing will expand inside the cavity.
2 loaves Czech rye bread cut into cubes
2 carrots, chopped
2 onions, chopped
2 stalks of celery, chopped
1 sprig fresh thyme
1/4 kilo poultry giblets (hearts, liver, necks)
150 g butter
300 g unsalted almonds, slivered
150 g smoked ham or bacon, chopped
2 liters water
Freshly ground black pepper
Sauteé the carrots, onions and celery in butter until lightly browned. Add thyme,
giblets, black pepper and ham. Sauteé for 5-7 minutes, cover with water and bring
to a boil. simmer the stock for 30-45 minutes and then strain through a fine strainer.
Cover the cubed bread with stock, add almonds. Mix well. Place stuffing on a baking
sheet, and put in a preheated oven (150° C) for 20-30 minutes, depending on how
big the pan is. The more liquid you use, the more moist the stuffing. Enjoy and
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