Madeira-Braised Turkey with Fried Sage Stuffing

Name: Madeira-Braised Turkey with Fried Sage Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 4 About baguettes (1 1/2 pounds total), cut into 1/2-inch dice; 3 Bosc pears, peeled and cut into 1/2-inch dice; 1 stick plus 1 tablespoon unsalted butter, softened; 59 milliliters dried currants; 3 larges eggs, lightly beaten; 118 milliliters all-purpose flour; 118 milliliters fresh sage leaves; 6 larges garlic cloves, thinly sliced; 532 milliliters Malmsey Madeira; 59 milliliters extra-virgin olive oil; 113 grams thinly sliced prosciutto, cut into thin strips; 3 mediums red onions, minced; 12 servings Salt and freshly ground pepper; 54 kilograms fresh 18-pound turkey, at room temperature; 2 liters Rich Turkey Stock or low-sodium broth

You can never have too many main course recipes, so give Madeira-Braised Turkey with Fried Sage Stuffing a try. One portion of this dish contains approximately 701g of protein, 201g of fat, and a total of 5025 calories. This recipe serves 12. This recipe covers 72% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. 1 person found this recipe to be flavorful and satisfying. If you have baguettes, currants, garlic cloves, and a few other ingredients on hand, you can make it. To use up the bosc pears you could follow this main course with the Rice Pudding with Lavender and Grated Bosc Pear as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 35

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Oven

Spread the diced bread on 3 rimmed baking sheets and bake just until crisp but not browned, about 15 minutes.

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Spread

Bread

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Baking Sheet

Oven

Let cool, then transfer to a very large bowl.

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Bowl

In a small saucepan, bring 1/4 cup of the Madeira to a simmer.

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Madeira

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Sauce Pan

Add the currants, remove from the heat and let cool.

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Currants

In a large skillet, melt 2 tablespoons of the butter.

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Butter

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Frying Pan

Add the sage leaves in a single layer and cook over moderate heat, undisturbed, until lightly browned on the bottom, about 2 minutes. Using tongs, turn each leaf and cook until crisp and brown, about 1 minute longer.

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Sage

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Tongs

Transfer to a plate to cool, then crumble coarsely.

Add to the bowl with the bread.

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Bread

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Bowl

In the same skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil.

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Olive Oil

Butter

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Frying Pan

Add the garlic slices and cook over low heat, shaking the skillet a few times, until golden brown, about 3 minutes.

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Garlic

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Frying Pan

Add the prosciutto and cook over moderate heat, stirring, until just starting to brown, about 2 minutes.

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Prosciutto

Scrape into the bowl with the bread.

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Bread

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Bowl

Melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil.

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Olive Oil

Butter

Add the onions, season with salt and pepper and cook over moderately high heat for 3 minutes. Reduce the heat to low; cook until softened, 20 minutes. Scrape the onions and fat into the bowl with the bread.

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Salt And Pepper

Onion

Bread

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Bowl

Add the pears and the currants with their soaking liquid. Season with salt and pepper and stir well.

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Salt And Pepper

Currants

Pear

In a medium bowl, beat the eggs with 3 cups of the stock; add to the stuffing and stir well. Loosely fill the main turkey cavity with about 8 cups of the stuffing. Fill the neck cavity with about 2 cups of the stuffing and tuck the extra skin underneath or secure with toothpicks.

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Stuffing

Whole Turkey

Stock

Egg

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Toothpicks

Bowl

Spread the remaining stuffing in a buttered large baking dish and refrigerate.

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Stuffing

Spread

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Baking Pan

Preheat the oven to 42

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Oven

Set the turkey in a large roasting pan. Rub the turkey all over with the remaining 4 tablespoons of butter and season with salt and pepper. Fold the wing tips under so that the turkey sits upright.

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Salt And Pepper

Butter

Whole Turkey

Dry Seasoning Rub

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Roasting Pan

Add 2 cups of the Madeira and 1 cup of the stock to the roasting pan and roast the turkey for 30 minutes.

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Madeira

Whole Turkey

Stock

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Roasting Pan

Baste the turkey and reduce the oven temperature to 35

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Whole Turkey

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Oven

Roast the turkey for 1 hour, basting it after 30 minutes. Cover the turkey loosely with foil and roast for 1 hour longer, basting after 30 minutes. Reduce the oven temperature to 325 and roast for about 1 hour longer, or until an instant-read thermometer inserted in an inner thigh registers 170 and the stuffing registers 16

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Stuffing

Whole Turkey

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Kitchen Thermometer

Aluminum Foil

Oven

Transfer the bird to a carving board and cover loosely with foil.

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Aluminum Foil

Increase the oven temperature to 400 and bake the stuffing in the baking dish for 20 minutes in the upper third of the oven, or until heated through and crisp on top.

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Stuffing

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Baking Pan

Oven

Meanwhile, pour the juices in the roasting pan into a large glass measuring cup. Skim off the fat; add 3 tablespoons of the fat to a medium bowl and whisk in the flour.

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All Purpose Flour

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Measuring Cup

Roasting Pan

Whisk

Bowl

Pour the pan juices into a medium saucepan; add the remaining 5 cups of stock.

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Stock

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Sauce Pan

Frying Pan

Whisk 1 cup of the stock mixture into the flour paste, then whisk the mixture into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened. Simmer over low heat, whisking occasionally, until no floury taste remains, about 10 minutes.

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All Purpose Flour

Stock

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Whisk

Sauce Pan

Add the remaining 1 tablespoon of Madeira. Season the gravy with salt and pepper.

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Salt And Pepper

Madeira

Gravy

Transfer to a warmed gravy boat. Carve the turkey and serve with the stuffing and gravy.

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Stuffing

Whole Turkey

Gravy

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Gravy Boat

Make Ahead: The uncooked stuffing can be refrigerated overnight. Stuff the turkey just before roasting.

Ingredients you will need

Stuffing

Whole Turkey

Wine Recommendation: A fine red Bordeaux or Napa Valley Cabernet blend will have the astringent tannins to check the richness here. Try the 1999 Chteau Gruaud Larose or the 1999 Napanook.

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Wine