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Print this Recipe    Roast Turkey 07

Roast Turkey with Sausage and Apple Stuffing

Giblet Broth

Neck and giblets from 18 pound turkey
4 cups water
1 onion, chopped
2 celery stalks with leaves, chopped
3 parsley sprigs
1 bay leaf

Combine all ingredients in saucepan. Bring to a boil. Reduce heat
to low, simmer 2 hours. Strain, reserving giblets. Chop giblets.


Turkey

1 18-pound turkey
1 tablespoon rosemary
2 teaspoons sage
2 teaspoons thyme
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
Sausage and Apple Stuffing
1/2 cup melted butter

Preheat oven to 375F. Rinse turkey and pat dry. Combine rosemary,
sage, thyme, salt and pepper in small bowl. Rub some in each
cavity. Fill neck cavity loosely with stuffing. Close with skewer.
Tuck wings under. Fill cavity loosely with some of stuffing.
Skewer opening, lace closed with string. Tie legs together. Place
turkey breast side up on rack in roasting pan. Brush with melted
butter. Sprinkle with remaining herbs. Transfer any remaining
stuffing to buttered baking dish. Cover with foil and refrigerate.

Roast turkey 1 hour, basting every 30 minutes with pan drippings.
Cover breast with foil. Continue roasting 1 hour, basting
occasionally. Uncover breast and continue roasting until thermometer
inserted in tickest part of thigh registers 170F, basting occasionally,
1 to 1 1/4 hours laonger. Place stuffing in covered baking dish
in oven during the last 40 minutes. Transfer turkey to platter,
reserving juices in roasting pan for gravy. Tent turkey with foil
and let rest 20 minutes. Continue baking stuffing in dish 20
minutes.


Gravy

Pan juices reserved from turkey
Giblet Broth
6 tablespoons flour
3/4 cup heavy cream
3 tablespoons Sherry
Giblets reserved from Giblet Broth
salt and pepper

Pour turkey pan juices into large measuring cup and degrease,
reserving 1/4 cup fat. Add enough Giblet Broth to juices to measure
3 1/2 cups. Pour about 1/2 cup into turkey roasting pan. Set over
medium-high heat and bring to boil, scraping up any browned bits.

Transfer reserved fat to heavy medium saucepan. Add flour and stir
roux over medium-low heat 2 minutes. Gradually whisk in juices.
Bring to a boil, stirring frequently. Cook until thickened, about
2 minutes. Add cream and simmer until thickened slightly, about
2 minutes. Add Sherry and giblets. Season with salt and pepper.


Sausage and Apple Stuffing

11 cups 1/2 inch cubes firm textured white bread
1/2 cup butter
1 large onion, chopped
3/4 pound mushrooms, sliced
2 teaspoons rosemary
freshly ground pepper
1 1/4 cups chopped celery
1 tart apple, peeled, cored, chopped
1/3 cup chopped fresh parsley
1 teaspoon sage
1 teaspoon thyme
3/4 pound Italian sausage, casings removed
3/4 cup broth
salt

Preheat oven to 250F. Spread bread cubes on baking sheet. Bake
until dry to touch, stirring occasionally, about 20 minutes.
Transfer to a large bowl.

Melt butter in a large skillet over medium-low heat. Add onion
and cook until tender, stirring occasionally. Add mushrooms,
rosemary and lots of pepper and cook until mushrooms soften, stirring
occasionally. Add celery and apple and stir a couple minutes more.
Mix in parsley, sage and thyme. Add to bread and mix well.

Increase heat to medium high. Add sausage to skillet and cook
until no longer pink, breaking up with wooden spoon. Drain off
fat, and add to stuffing. Season with salt, and cool before stuffing
turkey.

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