Farce Thanksgiving Très Simple

• 1 large loaf stale country bread
• Turkey gizzard, neck, trimmings
• Minced shallot
• Crushed dried rosemary
• Lightly toasted chopped hazelnuts (optional)

1. 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.)
2. Make a stock from the giblet, neck of the turkey, and any trimmings. Cool slightly.
3. 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.
4. Roast turkey normally and remove stuffing to a bowl. Sprinkle lightly toasted chopped hazelnuts over top for service.
5. (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.)

bread, turkey gizzard, shallot, rosemary, hazelnuts

Taken from food52.com/recipes/1417-farce-thanksgiving-tres-simple (may not work)