Ingrédients
- 1 (ou 1/2 ou 1 1/2 ?) loaves of sliced bread toasted the day before
- Innards of turkey (neck, kidney, heart and liver)
- 1/2 cup of butter
- 1 (ou 1/2 ou 1 1/2 ?) green pepper
- 1 onion
- 1 branch of celery
- 2 tbsp sage
- 1/4 tsp oregano
- 2 bouillon cubes
- Salt and pepper
- 1-2 eggs
Préparation
- Boil innards with bouillon cubes in 1 1/4 litres of water for approximately 3 hours. Add water when needed.
- Remove innards cut into very small pieces. Reserve stock.
- Preheat oven to 350°F (180°C).
- Rip bread into bit sized pieces and place in a large bowl.
- Dice green pepper, onion and celery into small pieces.
- Melt nutter in medium sized pan. Add green pepper, onion and celery and cook gently until translucent.
- Beat egg and mix well with the bread pieces. Add butter mixture to bread and stir well. Add stock to bread mixture.
- Add seasoning and mix well.
- Butter cake pan and add bread mixture.
- Cook for 20-25 mins until done.
- Testé et approuvé
- Oui