TURKEY WITH STUFFING (Pat)

By jarren

Ingredients

• Stuffing:
• 15 lb turkey
• 2 bags bread cubes
• 1 lb pork sausage tube
• 1 cup celery, finely chopped
• 1 package mushrooms, finely chopped
• 1/2 cup walnuts, finely chopped
• 1 large onion, finely chopped
• 4-5 eggs, whisked
• 1/2 cup melted butter
• 3 tsp sage
• 2 tsp poultry seasoning
• 1 tsp savory
• Fresh stuffing herbs, finely chopped
• 1/2 cup parsley, finely chopped
• Salt and pepper
• Salt and pepper
• Butter

Preparation

Step 1

Put bread cubes into large roaster. Cook pork sausage and crumble. Cook celery, mushrooms and walnuts in 1 tbsp butter. Cook onion in 1 tbsp of butter, until soft. Mix in whisked eggs and melted butter, then herbs and seasonings.

Note: if not using fresh herbs, add 4 tsp sage, 1 tsp each of salt, savory, marjoram and pepper plus 1/2 tsp thyme.

Bake at 200F for 20 minutes, stirring at 10 minutes.

Refrigerate or freeze until ready to use.

Can be baked at 300F for 30 minutes, by adding some melted butter and chicken broth for moisture.

Turkey:

Remove giblets and neck from turkey; place in large saucepan and set aside.

Wash turkey, let drain. Pat turkey with paper towels inside and out. Loosely fill neck and body cavities with stuffing.

After turkey is stuffed, rub with a mixture of:

1/4 cup butter, softened
1/2 tsp each dried sage and thyme
1 tsp salt and pepper

Tie up legs and wings with string. Place in roasting pan, add 1/2 cup water and tent with foil (dull side out). Place in preheated 450F oven for 30 minutes. Reduce heat to 325F. Baste every 30 minutes (add water as necessary) Remove foil after about 4 hours and let brown (keep basting). Roast until meat thermometer inserted in thigh registers at 185F. Transfer to cutting board; tent with foil and let stand for 20 minutes.

Stock:

4 1/2 cups chicken stock
1 1/2 cups white wine or water
1 onion, chopped
1/2 cup each sliced carrot and celery

In saucepan with turkey parts (do not use liver), add rest of stock ingredients and bring to a boil. Reduce heat to low and skim off fat; simmer for 3 hours. Strain in to measuring cup, adding enough wine or water to make 3 cups. Set aside.

Gravy:

1/4 cup flour
2 tbsp butter
1/2 tsp each salt and pepper

Skim fat in roasting pan; cook over medium heat 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits; reduce heat and simmer for 5 minutes. Whisk in butter, salt and pepper. Strain if desired.