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Molasses-glazed Turkey with Sausage Stuffing

18-pound turkey
salt and pepper
Sausage stuffing
2 eggs beaten with 2 tablespoons water
2 tablespoons dark molasses
2 tablespoons soy sauce
3 cups stock

3 1/2 cups Giblet Broth
1/2 cup flour

Preheat oven to 325F. Butter 10 cup casserole dish. Rinse turkey
and pat dry. Sprinkle inside and out with salt and pepper. Fill
main cavity and neck cavity loosely with stuffing. Skewer both
cavities closed. Toss egg mixture with remaining stuffing. Transfer
to prepared casserole. Cover and refrigerate. Tie turkey legs
together. Place turkey on rack set in large roasting pan. Mix
dark molasses with soy and brush over turkey.

Roast turkey 45 minutes. Pour 3 cups chicken stock over turkey.
Roast turkey 2 1/2 hours, basting every 30 minutes with pan juices.
Continue roasting until meat thermometer inserted in thickest part
of thigh registers 175F, about 1 1/2 hours. Place stuffing in dish
in oven during last hour. Transfer turkey to platter, tent with

Degrease pan juices, reserving 8 tablespoons fat. Heat 2 tablespoons
fat in skillet over medium-high heat. Add 1/2 cup Giblet Broth
and bring to a boil, scraping up any browned bits. Pour off broth
and reserve.

Heat remaining 6 tablespoons reserved fat in large saucepan over
medium heat. Add flour and stir until golden. Whisk in pan juices,
remaining 3 cups Giblet Broth and reserved broth. Cook until
reduced, about 10 minutes.

Giblet Broth

7 cups stock
Neck and giblets reserved from 18-pound turkey
2 carrots, sliced
1 celery stalk, sliced
fresh parsley

Simmer stock with rest of ingredients in large pot, skimming
occasionally, for about 1 1/2 hours. Strain.

Sausage Stuffing

1 1/2 pounds challah or other egg bread, cut into cubes
1 pound sweet Italian sausage, casings removed
1 onion, chopped
4 celery stalks, chopped
1/2 cup drained water chestnuts, chopped
1/2 cup chpped pecans
2 tablspoons chopped fresh parsley
4 teaspoons sage
2 1/4 cups stock
2 tablespoons melted butter
salt and pepper

Preheat oven to 300F. Spread bread on 2 large cookie sheets. Bake
until crisp, about 20 minutes. Transfer to large bowl.

Cook sausage in large,skillet over medium heat, breaking it up with
a wooden spoon, until no longer pink. Add to bread. Add onion
and celery to same skillet and cook about 10 minutes, stirring
frequently. Add to bread. Mix in water chestnuts, pecans, parsley
and sage. Add stock and butter and toss to combine. Season with
salt and pepper.


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