Turkey with Sausage, Apricot, and Sage Stuffing

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Turkey with Sausage, Apricot, and Sage Stuffing

Post  justmecookin on Sat Dec 18, 2010 8:04 pm

Turkey with Sausage, Apricot, and Sage Stuffing

1 (12-pound) fresh or frozen turkey, thawed
1 pound sweet turkey Italian sausage (about 4 links)
2 cups chopped onion (about 1 large)
1 cup chopped celery (about 4 stalks)
1 1/4 cups coarsely chopped dried apricots
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (14-ounce) package country-style stuffing mix (such as Pepperidge Farm)
3 1/4 cups hot Roasted Turkey Stock
Cooking spray
1 tablespoon canola oil
3 cups water, divided

Preheat oven to 325. Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.

Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks.

Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.

Bake at 325 for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.

Increase oven temperature to 350. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks. Makes 12 servings

Roasted Turkey Stock

3 pounds turkey wings
1 gallon water, divided
2 teaspoons canola oil
2 cups chopped onion (about 1 medium)
1/2 cup chopped carrot (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme
4 parsley sprigs
1 bay leaf

Preheat oven to 450. Place wings in a single layer on a jelly-roll pan. Bake at 450 for 1 hour or until browned. Remove wings from pan. Place pan over medium-high heat; stir in 1 cup water, scraping pan to loosen browned bits. Remove from heat.

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Strain through a sieve over a bowl; discard solids. Cover and chill overnight. Skim solidified fat from surface; discard. Makes 12 cups

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Registration date : 2008-04-23
Location : Germany/USA

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