simmer the turkey neck, giblets parsley, the whole celery, carrot, onion, pepper corn, coriander seed, salt in water approx. 2 quarts
Oven at 350 Deg F Convection roast
In a lasagna pan or similar soften the chopped celery, onions, bay leafs, sage in the butter. Once the veg is softened take off of heat and remove the bay leafs. Put the crumbled corn bread into the pan. Remove Meat from the bones in the stock.
Chop the oysters and reserve the liquid. Mix the beaten eggs, milk, turkey meat and the oysters together with the poultry seasoning and chopped fresh parsley. Pour the mixture into the pan with the corn bread and mix together. Add the Turkey stock and mix again until you like the consistency.
Bake for 35 to 40 minutes uncovered.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 275 (46%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 145.8mg||45 %|
|Sodium 1271.2mg||44 %|
|Potassium 960.5mg||25 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 56.4g|
|Protein 24.2g||35 %|
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Calories per serving: 601
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