Potato and Sausage Dressing

Ingredients

• 1 teaspoon pepper black freshly ground
• 4 cups bread crumbs 
• 1 pound diestel breakfast sausage crumbled
• 3 cups celery diced
• 1 bunch savory chopped
• 2 tablespoons garlic finely minced
• 1 tablespoon kosher salt 
• 1.3 cups onions diced
• 1 bunch oregano chopped
• 2 teaspoons sage chopped
• 1 cup sultanas 
• 1 bunch thyme leaves chopped
• 8 servings giblets 
• 1 cup vermouth red
• 4 pounds yukon gold potatoes diced peeled

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• pot
• aluminum foil
• glass baking pan

Directions

1. Rinse the turkey giblets and turkey neck.
2. Place in a medium sauce pot and cover with cold water. Over medium low heat, simmer the giblets for 1 hour. Set aside.
3. Preheat oven to 325 degrees F.
4. Place the vermouth in a small saucepan and bring it to a simmer over high heat, then turn off the heat.
5. Add the sultanas to the vermouth and let them soak for 10 minutes.
6. Place the potatoes in a large pot of cold water and bring to a simmer over medium heat. Once fully cooked, drain and cool on a baking sheet.
7. While the potatoes are cooking, cook the sausage in a large pan over medium heat.
8. Add the celery and onion, cooking until the onions are translucent.
9. Add the garlic and cook for 1 minute.
10. Remove and set aside.
11. In a large bowl, toss the savory, thyme, oregano, sage, potato, bread crumbs, and sultanas.
12. Add the sausage mixture, salt and pepper.
13. Spread the dressing in a large glass baking dish.
14. Drizzle the mixture with giblet broth. Cover with foil, and bake for 30 to 45 minutes.