Author Notes: 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)
- 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.)