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INGREDIENTS:

• 5 slices Apple Smoked Bacon, cut into thin strips
• 1 Turkey Neck
• 1 cup Diced Onions
• 2 cups Diced Celery
• 4 cups Chicken or Turkey Broth
• 2 Bay Leaves
• 1 tsp Ground Black Pepper
• 2 tsp Thyme Leaves
• 1 1/2 cups Milk
• 2 Eggs
• 2 tbs Chopped Parsley
• 8 cups Diced Toasted White Bread, about 20 slices

PROCEDURE:

1. Render bacon over medium heat until crispy, remove and reserve.

2. Sear the turkey neck in the bacon fat over medium high heat for 2 minutes.

3. Add the onions and celery and sauté with the turkey neck.

4. Add broth with bay leaf and black pepper then simmer over medium heat for 20 - 25 minutes or until 1 cup of the liquid remains. Then add the thyme to the reduced vegetables and liquid.

5. Whisk eggs in a bowl then add in milk, crisp bacon, chopped parsley. Mix with diced toasted bread and allow the bread to soak.

6. Remove the bay leaf and turkey neck from the reduction and reserve for additional stock for gravy or for a soup preparation.

7. Combine with the soaked bread and season to taste.

8. Pour into a buttered casserole dish. Top with buttered parchment and foil.

9. Bake in a 350° oven for 1 hour or until the pan dressing reaches 170°. Serve with Herb Roasted Turkey.