- Portion size 10 servings
- Credits : © CanadianLiving.com
- 1/4 cup all purpose flour
- 1/4 cup sherry (optional)
- salt and pepper
- 4 1/2 cups chicken stock
- 4 1/2 cups water
- 1 1/2 cup (approx) water
- 1 onion chopped
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1 lb sweet Italian sausage
- 1 cup chopped shallot or 2 cups chopped onions
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 cups cubed day-old bread
- 2 cups toasted hazelnuts chopped
- 1 1/2 cup dried currants
- 1/4 cup chicken stock
- 1/4 cup Madeira
- 1 1/2 teaspoon grated orange rind
- 15 lbs turkey
- 1/4 cup butter softened
- 1/2 teaspoon dried crumbled sage
- 1/2 teaspoon dried rosemary
- salt and pepper
Stuffing: Remove sausage meat from casing; crumble into large skillet. Cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.
Drain off all but 1 teaspoon (5 mL) of fat. Add shallots, sage, thyme, salt and pepper. Cook for 5 to 7 minutes or until very tender.
In a large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock, Madeira and orange rind until well mixed. Taste and adjust seasoning. (Make ahead: Cool, cover and refrigerated for up to 2 days or freeze for up to 1 week. Thaw in refrigerator for 24 hours.) Yield: 16 cups (4 L)
Turkey: Preheat oven to 325ºF (160ºC).
Remove giblets and neck from turkey and place in large saucepan, reserving liver for another use; set aside.
Rinse turkey inside and out; dry skin and cavity well. Fill neck cavity with stuffing; fold neck skin over stuffing and skewer to back. Stuff body cavity. Tuck legs under band of skin or tie together with string.
Place turkey, breast side up, on greased rack in roasting pan. Combine butter, sage and rosemary; spread over turkey. Sprinkle with salt and pepper.
Tent turkey with foil, dull side out, tucking in ends and leaving sides open. Roast for 4 hours, basting every 30 minutes. Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted into thigh registers 185ºF (85ºC) and stuffing 165ºF (75ºC). Transfer to plate; let stand, loosely covered, for about 20 minutes.
Stock: Meanwhile, add stock, water, onion, carrot and celery to saucepan with turkey parts, bring to a boil. Reduce heat to low and skim off foam; simmer for 3 hours. Strain into measuring cup and skim off fat; add enough water to make 3 cups stock (750 mL) and set aside.
Gravy: Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain into warmed gravy boat. Serve with turkey.