Sage Butter Turkey with Shallot Sausage Stuffing

Sage Butter Turkey with Shallot Sausage Stuffing 150 Author: Canadian Living Credits: Sage Butter Turkey with Shallot Sausage Stuffing 150

Whole fresh sage leaves tucked under the skin show through when the skin turns translucent, golden and crisp. Because of its intensity, dried sage is best for the Sage Butter.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

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

Method

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 (160°C) oven for 3 hours. Uncover and roast until meat thermometer inserted into thickest part of thigh registers 185°F (85°C), 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 (200°C). 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.

Nutritional facts Per each of 16 servings: about

  • Sodium 892 mg
  • Protein 67 g
  • Calories 595.0
  • Total fat 26 g
  • Cholesterol 183 mg
  • Saturated fat 9 g
  • Total carbohydrate 19 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Sage Butter Turkey with Shallot Sausage Stuffing

Login