By Chef Dick Barrows, Kitchen
Turkey neck and giblets
4 cups mirepoix (diced celery, carrots, and onion), divided
5 cups toasted bread cubes
2 cups roasted chestnuts, diced
The turkey liver
1 cup dried cherries
3 Tbsp. chopped sage and thyme
Salt and pepper to taste
Make turkey stock with the neck and giblets along with 2 cups of mirepoix and water. // Simmer for 1 hour until it smells wonderfully turkey. // Sauté the 2 cups mirepoix until translucent.
// Finely dice the turkey liver and sauté. // In a large bowl, put the bread cubes, mirepoix, chestnuts, cherries, and herbs. // Add the turkey stock gradually until the mixture is moist but not overly mushy. // Season with salt and pepper. // Fill the turkey cavity just before roasting. // In a separate ovenproof pan, put the remaining stuffing and bake in a 350 F oven for 1 hour.