Sage Butter Turkey with Shallot Sausage Stuffing

By Amanda26

Ingredients

• Stuffing:
• 1 turkey, (about 16 lb/7.2 kg)
• 10 fresh sage leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp extra virgin olive oil
• 2 cups quartered shallots
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 mild Italian sausages, (about 1 lb/500 g)
• 12 cups cubed day-old Italian bread or French bread
• 1/4 cup chopped fresh parsley
• 1-1/4 cup sodium-reduced chicken stock
• Sage Butter:
• 1/3 cup butter, softened
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 tbsp grated lemon rind
• 1 tbsp crumbled dried sage
• 1/2 tsp salt
• 1/2 tsp pepper
• Gravy:
• 1/3 cup all-purpose flour
• 2 cups sodium-reduced chicken stock
• 1 tbsp wine vinegar

Preparation

Step 1

Stuffing: In large skillet, heat oil over medium-high heat; fry shallots, stirring occasionally, until deep golden, about 10 minutes. Add celery, garlic, sage, thyme, salt and pepper; fry until celery is softened, about 3 minutes. Transfer to large bowl.

Remove sausages from casings. In same skillet, fry sausages over medium-high heat, breaking up with spoon, until crumbled and browned, about 5 minutes. Drain off fat. Add to shallot mixture along with bread and parsley; drizzle with stock and toss to combine. Let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Sage Butter: In small bowl, mix together butter, garlic, shallot, lemon rind, sage, salt and pepper; set aside.

Remove giblets and neck from turkey; reserve for stock, if desired. Pat turkey dry inside and out. Place turkey, breast side up, on work surface. Using fingers, carefully loosen skin over breasts and thighs. Spread half of the sage butter under skin to cover breasts and thighs. Insert sage leaves under skin.

Loosely stuff neck and body cavities with about 6 cups (1.5 L) of the stuffing. Skewer cavities shut. Tie legs together; tuck wings under back. Place on rack in roasting pan. Spread remaining sage butter over skin. Sprinkle with salt and pepper. Place remaining stuffing in greased 11- x 7-inch (2 L) glass baking dish; cover and refrigerate.

Tent with foil, tucking in sides but leaving ends open. Roast in 325°F oven for 3 hours. Uncover and roast until meat thermometer inserted into thickest part of thigh registers 185°F, 1 to 1-1/2 hours. Transfer to carving board and tent with foil; let stand for 20 to 30 minutes before carving.

Meanwhile, increase heat to 400°F. Bake stuffing in dish for 20 minutes; uncover and bake until top is crisp, about 10 minutes.

Gravy: Meanwhile, skim fat from pan juices. Whisk in flour; cook, stirring, over medium heat for 1 minute. Whisk in stock and vinegar; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, until thickened, about 8 minutes. Strain into warmed gravy boat. Serve with turkey and stuffing.