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LOCATION: Recipes >> Poultry >> Roast Turkey 03

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Roast Turkey with Orange Marmalade Glaze & Sourdough Dressing

3/4 cup orange juice
3/4 cup orange marmalade
1 tablespoon honey

20-pound turkey
2 teaspoons salt
2 teaspoons pepper
2 teaspoon savory
2 teaspoons sage
1/2 cup melted butter
2 pears, cored and thinly sliced
1 large onion, thinly sliced
1 celery stalk thinly sliced

3/4 cup chicken broth
5 tablespoons flour
salt and pepper

Combine orange juice, marmalade and honey in heavy saucepan. Bring
to a boil. Reduce heat and simmer until thickened, stirring
occasionally.

Preheat oven to 375F. Rinse turkey in and out; pat dry. Combine
salt, pepper, savory and sage in small bowl. Rub some inside bird.
Mix remaining mixture with melted butter and brush over turkey.
Arrange the pears, onion and celery on bottom of roasting pan,
Place turkey atop pears and vegetables. Tie legs together.

Roast turkey 45 minutes, then reduce heat to 350F and roast 1 1/2
hours, basting occasionally with pan juice. Brush 1/3 of glaze
over turkey. Continue roasting until meat thermometer inserted in
thickest part of thigh registers 175F, basting occasionally with
remaining glaze, about 45 minutes. Transfer turkey to platter.
Tent with foil while making gravy.

Strain pan juices, reserving 1 cup pear and vegetable mixture.
Degrease juices, reserving 5 tablespoons fat. Pour pan juices into
measuring cup and add enough broth to measure 3 3/4 cups. Heat
reserved 5 tablespoons turkey fat in large saucepan over medium
heat. Add flour and cook until just beginning to color, stirring
constantly. Add pan juices and bring to a simmer, whisking
constantly. Cook until gravy is thick enough to coat back of spoon,
stirring frequently, about 10 minutes.

Puree 1 cup reserved pear and vegetable mixture with gravy in
processor. Return to saucepan. Season with salt and pepper and
bring to a simmer.


Herbed Sourdough, Smoked Ham and Celery Dressing

1-pound loaf sourdough bread, bread cut into 1 inch pieces
4 ounces thick bacon slices, cut into 1/2 inch pieces
1/4 cup butter
1 large onion, chopped
1/4 large celery bunch with leaves, cut into 1/4 inch pieces
2 garlic cloves, minced
1 1/2 tablespoons minced fresh sage
1 teaspoon savory
1 teaspoon thyme
3/4 pound smoked ham steak, cut into 1/2 inch pieces
2 large pears, cored, cut into 1/2 inch pieces
1/4 cup minced fresh parsley
2 1/4 cups broth
2 tablespoons dry Sherry
salt and pepper

Preheat oven to 300F. Butter 9" x 13" x 2" baking dish. Place
bread on baking sheet. Bake until dry to touch and golden brown,
about 20 minutes. Cool and put in large bowl.

Cook bacon in cast iron skillet uver medium high heat just until
beginning to brown. Pour off all but 1 tablespoon drippings from
skillet; reserve bacon in skillet. Add butter and stir until
melted. Add onion and celery and saute until almost tender. Add
garlic and herbs and saute about 3 minutes. Add ham and saute 1
minute. Remove from heat. Mix in pears and parsley. Dump over
bread cubes. Add broth and Sherry and toss. Season with salt and
pepper. Transfer to casserole. Cover with foil. Bake in a 350F
oven for 1 hour.

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