Bread Dressing Recipe For Poultry

BREAD DRESSING FOR POULTRY

For Thanksgiving this year I am smoking a turkey. A smoked turkey cannot be stuffed. I am making pan stuffing from scratch. I am using the sour dough 100% rye bread from the metabolic balance^Ⓡ recipe and keeping it on the plan.

INGREDIENTS
4 cups of bread cubes
1 cup of turkey or vegetable stock
1 cup Kaki persimmon
1 celery heart with leaves
4 shallots
1 clove of garlic
2 Tablespoons of ghee/clarified butter
season to taste (sea salt, pepper, rosemary, sage, thyme, oregano, marjoram)

PREPARE
Slice bread. Arrange on a cookie sheet and place in an oven at 250°F for 20 minutes to dry. Let cool and break apart. Measure 4 cups loosely in measuring cup. Put in a mixing bowl and toss seasonings.

Heat ghee in heavy fry pan. Chop garlic, shallots, celery heart and sauté the pan until limp. Add bread cubes and stir.

MIX
Return to the mixing bowl. Toss in persimmon and make sure everything is evenly distributed. Toss in 1 cup of stock to moisten.

BAKE
Arrange on in an oven proof casserole dish greased with a thin coat of ghee. Cover and bake at 350 for 45 minutes.

Serve warm as a side with turkey.

This photo was taken before baking. I will refrigerate it overnight. I am going to bring it this way to my friend’s house. I will add the stock and bake when I get there.

BREAD
We are lucky here in Benicia, a local artisan baker makes the bread for us. The bread can also be purchased from the Fair Bakery in Indiana. Ask your metabolic balance^Ⓡ coach for the recipe.

SUBSTITUTIONS
Make it yours! Change out the ingredients to fit your plan or taste. Here are some examples. You can make it different each time.

• Fruit – instead of persimmon try red currants, blueberries, gooseberries, grapes, apple, dried prunes, or dried apricots. If you have orange, use the juice of one orange and 1 tsp. to 1 Tbs. grated zest of the orange. Omit the fruit out.

• Oil – instead of ghee or clarified butter use coconut oil or olive oil.

• Shallots – if you don’t have shallots on your plan, try green onions, onions, leeks or any combination.

• Celery – celery root, kohlrabi, parsnips, mushrooms (vegetables), carrots, olives, actually any combination that sounds good.

• Giblets, chopped.

• Substitute turkey for any poultry, including duck, goose, and pheasant.

• Use vegetable stock and add one portion of dressing to two beaten eggs, bake to make a savory bread pudding!

POULTRY STOCK

If you are cooking a bird, you can make your own stock by putting the neck and giblets in a saucepan, cover with water plus 4 inches, and season to taste. I used sea salt, bay leaf, oregano, 3 juniper berries, 1 peppercorn and 2 whole peeled garlic cloves. Simmer for 1 hour. Remove giblets, neck and strain herbs. You may reserve the giblets, chop, and add to the dressing.

RELATED POSTS
Apple Crisp Recipe In Time For the Holidays
Goat Cheese Delight, A Recipe
Food Cravings Tell Us What We Need

WHY CHOOSE METABOLIC BALANCE?

Metabolic balance^® is not a standardized diet plan, but rather a holistic approach to putting your body’s metabolism into a healthy balance and reaching your ideal body weight.

Insulin, the pancreatic hormone, plays a central role in this process. It “opens the doors” to our body’s cells, allowing blood sugar to enter and supply the body with energy. Being overweight has a strong effect on the delicate balance between blood sugar and insulin levels and is thus the root of many common illnesses and disorders.

Healthy nutrition, as recommended by metabolic balance^®, will stabilize your body’s insulin level, maintain the natural feeling of fullness after a meal and balance your body’s metabolism. The cornerstone of metabolic balance^® program is a personalized nutritional “road map” based on your body’s bio-chemistry. If you are interested in finding out more about metabolic balance,^®. Sign up for monthly news & tips. Contact Myra for more information. You can also visit MetabolicBalanceCalifornia.