10C Croutons (I make 2 gluten free French loaves and then cube them --about 1/2" cubes-- toss with olive oil, and bake single-layer on a cookie sheet at 325 for 20 minutes, tossing once or twice to evenly brown)
1t salt
1t dried thyme
1/2t dried (powdered) sage
1T fresh rosemary
1/2t black pepper
1/8t cayenne
1/8t cinnamon
1/8t cloves
1/8t nutmeg
1/8t allspice
1 onion (1T powder)
4 cloves garlic (1/2t powder)
10T butter
1 1/4C turkey broth (boil the neck for 20 minutes)
Mix spices in a small bowl,
Place 10c croutons in a large bowl
Boil turkey neck in 2-3c water for 20 minutes to make broth and measure 1C for the stuffing
Melt butter in a skillet over med-low heat
Pour butter over croutons and toss to coat thoroughly.
Sprinkle spices over croutons and toss to coat thoroughly.
Pour 1c of broth into croutons and fold by hand until mixture is coated thoroughly
Add remaining 1/4c of broth into croutons only if they are not moist enough.
** If you are not stuffing the turkey with the stuffing, add
upto an extra 1/2c of broth to ensure it is moist enough to bake in a
casserole dish (or get fancy and use a muffin tin for a shapely
presentation at dinner!)
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