Almond Stuffing

A delicious stuffing to serve on its own, or with a bird of your choice.

Almond Stuffing



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



Directions

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
be bad.

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