Portuguese Sausage Dressing

Ingredients

• Marinated giblets and 1 cup marinade from Hawaiian-Portuguese Smoked Turkey
• 1/2 cup butter
• 3 cups finely chopped celery
• 2 cups chopped onion
• 1 3/4 cups low-sodium chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon minced fresh sage
• 1 tablespoon minced garlic
• 8 ounces linguiça (Portuguese sausage)
• 16 cups 3/4-in. cubes coarse, crusty white bread
• 1/2 cup chopped flat-leaf parsley

Preparation

1. 1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through. Let cool; finely chop. Reserve 1/2 cup cooking liquid.
2. 2. Preheat oven to 375°. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and chopped giblets and sauté, stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguiça in half lengthwise, then slice into 1/4-in.-thick half-moons.
3. 3. Put bread cubes in a large bowl and stir in celery mixture, linguiça, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.
4. 4. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.
5. Note: Nutritional analysis is per serving.