- 6
Ingredients
- Stuffing:
- 1 whole Turkey
- 2 Tbsp. each, Fresh Rosemary, Sage, Thyme, Oregano
- - chopped small
- 2 Tbsp. each, Dried Rosemary, Sage, Thyme, Oregano
- (mix together) to make herbs d'provence
- 2 Granny Smith Apples - 1/4'd - leave skin on
- 2 Oranges 1/4'd - leave skin on
- celery hearts - chopped in about 1" pieces
- 2 onions 1/4'd - peeled
- 1 Tbsp. extra virgin olive oil
- 6 Corn Muffins
- 1 lb. hot italian sausage - out of casing!
- 1 cup yellow onions, diced small
- 1 cup pears (2), diced small
- 1 cup celery hearts, diced small
- 1 cup carrots, diced small
- 2 Tbsp. fresh sage chopped
- 2 Tbsp. fresh rosemary chopped
- 2 Tbsp. fresh thyme, chopped
- 1/2 cup chestnuts
- 1 cup frozen corn
- salt & pepper
- 1/4 cup milk
- 1/4 cup chicken stock
- 1 cup canned diced pears in light syrup
- Giblet & Brandy Gravy:
- 1 teaspoon olive oil
- Turkey neck and giblets
- 1 cup chopped onion
- 2 chopped shallots
- 1/4 cup apple brandy
- 1/4 cup flour
- 3 cups defatted chicken stock
- 1 teaspoon freshly chopped sage
- 1 teaspoon freshly chopped thyme
- Salt and black pepper
Preparation
Step 1
Turkey:
Rub inside cavity of turkey with FRESH herbs.
Put chopped apples, oranges, onions & celery inside
cavity. As much as can fit. Tie up.
Rub outside of turkey with butter and sprinkle DRY herbs
over top.
Cook at 375 until done.
Stuffing:
In saute pan add EVOO, when hot add sausage and saute
until nice and light golden brown.
Add onions & fresh pears until onions are golden brown. Add celery and carrots and cook about 10 mins. Add all fresh herbs, chestnuts and corn. Cook for a few mins. Transfer to large glass bowl. Add all remaining ingredients
except canned pears. Mix well. Should be moist. lf not,
add more stock. Then gently add canned pears, mix lightly.
Coat bottom of deep dish (1 -1/2") with butter and pour
stuffing mixture in. Cover w/aluminum foil sprayed
w/Pam. Cook at 375 until done.
Gravy:
In a large saucepan, heat the olive oil. when hot, add the turkey necks and giblets. Saute for 5 minutes. Add the onion and when dark golden brown (about 3 to 4 minutes), add the shallots. Sweat the shallots for 2 more minutes.
Add the brandy and ignite it. Let all the alcohol burn off. Add the flour and chicken stock. Add all the fresh herbs. Cook 30 minutes. Remove from the heat and strain through a fine sieve.
Return to the heat and adjust seasoning. Add some fresh parsley when done.