8cupsbread cubes (equivalent of about 1-2 baguettes)
1-2cupsstock or water
2 sprigs fresh sage
Instructions
Preheat oven to 375 F.
Cut bread if necessary, place on a baking sheet and toast in oven until dry, but not brown, 8-10 minutes. Remove from oven once toasted and place in a large mixing bowl.
Heat a large, heavy frying pan over medium-high heat.
Lightly salt the turkey necks. Add a little oil to the pan and brown the turkey necks well. Reduce heat if necessary, and allow to brown, undisturbed for 3-4 minutes per side.
Finely dice onion & celery and chop herb (leaves only).
Remove turkey necks to a plate.
Reduce heat in the pan, and add the butter, followed by the onion and the celery. Season well with salt. Sweat until soft but not browned, 3-4 minutes. Stir in the herbs and cook for 1-2 minutes. Add 1 cup of water to deglaze the pan.
Pour the onion mixture over the bread. Add more liquid if necessary for bread cubes to feel moist.
Place the bread mixture, along with the turkey necks in a baking dish. Cover with foil or a lid and bake for 20 minutes. Remove the cover for a further 10 minutes to crisp up slightly.