| 1 tbsp | 15 ml | butter |
| 3 cups | 750 ml | homemade or low sodium turkey or chicken stock |
| 1 tbsp | 15 ml | olive oil |
| 2 tbsp | 30 ml | shallots, peeled and coarsely chopped |
| 1 | bulb fennel, diced |
| 1-120 oz (340 g) | jar roasted red bell pepper, diced |
| 375 g | Mediterranean turkey sausage, diced |
| 3 tbsp | 45 ml | pine nuts |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | freshly ground black pepper |
| 2 tbsp | 30 ml | Italian parsley, coarsely chopped |
| 8 cups | 2 L | crusty Italian bread, cubed (not too fresh) |
| 4 tbsp | 60 ml | pan drippings from roasted turkey |
Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved
