Roast Turkey with Pacific Northwest Stuffing

By The Canadian Living Test Kitchen

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Roast Turkey with Pacific Northwest Stuffing

This recipe makes 10 servings

Ingredients

Turkey:
15 lb turkey 15 15lb lbturkey
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/2 tsp dried crumbled sage 1/2 1/2tsp tspdried crumbled sage
1/2 tsp dried rosemary 1/2 1/2tsp tspdried rosemary
Salt and pepper Salt and pepper
Stuffing:
1 lb sweet Italian sausages 1 1lb lbsweet Italian sausagesweet Italian sausages
1 1cup cupchopped shallotshallots, or 2 cups chopped onions
1 tbsp dried sage 1 1tbsp tbspdried sage
1 tsp dried thyme 1 1tsp tspdried thyme
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
12 cups cubed day-old bread 12 12cups cupscubed day-old bread
2 cups toasted hazelnuts , chopped2 2cups cupstoasted hazelnuthazelnuts, chopped
1-1/2 cups dried currants 1-1/2 1-1/2cups cupsdried currants
1/4 cup chicken stock 1/4 1/4cup cupchicken stock
1/4 cup Madeira 1/4 1/4cup cupMadeira
1-1/2 tsp grated orange rind 1-1/2 1-1/2tsp tspgrated orange rind
Stock:
4-1/2 cups chicken stock 4-1/2 4-1/2cups cupschicken stock or water
1-1/2 cups (approx) water 1-1/2 1-1/2cups cups(approx) water
1 onion , chopped1 1oniononions, chopped
1/2 cup sliced carrots 1/2 1/2cup cupsliced carrotcarrots
1/2 cup sliced celery 1/2 1/2cup cupsliced celery
Gravy:
1/4 cup all purpose flour 1/4 1/4cup cupall purpose flour
1/4 cup sherry , (optional)1/4 1/4cup cupsherry, (optional)
Salt and pepper Salt and pepper

Preparation

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.