Pershesh – Kerim

  1. Rip or cube bread the night before, put on a tray and sprinkle with mint. Cover with a tea towel.
  2. Dice 6-8 medium cooking onions.
  3. Melt 1/2 cup of butter in a medium to large frying/saute pan.
    Add onions and cook on medium heat until opaque. Add salt and pepper – about 1 and 1/2 tsp of both. Do not burn them. If necessary add more butter.
  4. If you have liver and giblets from the turkey you can add them chopped in fairly small pieces.
  5. After 5 min of cooking add a good handful of dried mint – if it doesn’t look fairly green add more mint. (Should almost look like pesto). Stir often.
  6. Continue to saute on med low until the butter is absorbed and giblets cooked.
  7. Add about 1 cup of heated stock and continue to cook until liquid is absorbed. It takes longer than you think. Remove from heat.
  8. With bread in a large roasting pan or large tray with 2 inch sides, pour 1 to 2 cups of stock over bread. Mix in – needs to be fairly moist but not so much that it loses the bread shape.
  9. Melt 1 cup of butter. Cook over med heat until starts to foam on top. STIR CONSTANTLY until browned. As you are stirring you will see the brown butter on the bottom. The butter needs to be browned to get the flavour.
  10. Pour hot browned butter over bread and stir.
  11. Put in 350 oven for 45 min stirring every 15 or so. Watch the bread doesn’t burn – that’s why you stir often.

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