Roasted Turkey With Sausage Apple Stuffing
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
11 tsps
Salt4.5 tbsps
Unsalted Butter2 tbsps
Vegetable Oil1 medium
Onion (quartered)3 cup
White Wine (dry)1
Bay Leaf1 cup
Flour (allpurpose)2 tbsps
Port3 medium
Onion (finely chopped)3 medium
Golden Delicious1 cup
Sage (finely chopped)3 tsp
Pepper (freshly ground)3 tsp
Nutmeg (freshly grated)4 large
Egg (lightly beaten)1.5 cups
Turkey Stock (reserved)Directions:
1
Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast Preheat the oven to 475 degrees
2
Rinse the turkey inside and out and pat dry
3
Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around
4
Rub the softened butter over the breast and legs and season with salt and pepper
5
Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown
6
Reduce the oven temperature to 375 degrees , cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant read thermometer inserted into the thickest part of the thigh registers 175 degrees
7
Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving
8
Meanwhile, cut the turkey neck and gizzard in half
9
Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips
10
Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes
11
Stir in the onion and celery and cook until golden
12
Add the wine and boil until reduced by half, about 7 minutes
13
Add the chicken broth and bring to a boil
14
Stir in the tomatoes, parsley, thyme and bay leaf and cook over very Iow heat until reduced to 3 1/2 cups, about 1 hour
15
Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing
16
In a small bowl, mix the water with the flour until smooth
17
Remove the rack from the roasting pan and spoon off the fat
18
Set the pan over 2 burners on high heat
19
Add the remaining 2 cups of turkey stock and bring to a boil, scraplng up any browned bits from the bottom of the roasting pan
20
Whisk in the flour paste and cook until the gravy thickens, then add the port
21
Strain the gravy into a sauceboat
22
Carve the turkey and serve with the gravy and Sausage Apple Stuffing Preheat the oven to 425 degrees and generously butter 2 medium baking dishes that are at least 2 inches deep
23
Melt the butter in a large skillet
24
Add the celery and onions and cook over moderate heat until softened, about 5 minutes
25
Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes
26
In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage
27
Add the sausage mixture and season with the salt, pepper and nutmeg
28
Add the eggs and reserved turkey stock and mix well
29
Divide the stuffing between the prepared baking dishes
30
Cover with foil and bake for 20 minutes
31
Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top
32
Let cool slightly before serving
33
Yield: MAKES ABOUT 10 CUPS If possible, buy the sausage from a butcher shop that makes its own--you can ask the butcher to sell you a pound without the casings and save yourself a few minutes of prep work