Roast Turkey with Sage Stuffing and Gravy

Name: Roast Turkey with Sage Stuffing and Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams day-old white bread, cut into 1/2-inch cubes (5 cups); 473 milliliters stalks celery, chopped; 710 milliliters chicken stock, canned or homemade; 2 larges eggs, whisked; 59 milliliters flour; 79 milliliters chopped fresh flat-leaf parsley; 2 Tbsps thinly sliced fresh sage, or 2 teaspoons dried ground sage; 59 milliliters Madeira or port; 227 grams day-old multigrain bread, cut into 1/2-inch cubes (5 cups); 118 milliliters oil, or 8 tablespoons butter, softened, for the turkey; 473 milliliters medium onions, chopped; 1 teaspoons cracked black pepper; 2 teaspoons salt; 1 turkey-size oven bag (available in supermarkets); 5 kilograms fresh turkey, at room temperature; 4 Tbsps unsalted butter, softened

You can never have too many main course recipes, so give Roast Turkey with Sage Stuffing and Gravy a try. This recipe covers 55% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 168g of protein, 65g of fat, and a total of 1433 calories. This recipe serves 8. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up madeira, cracked pepper, eggs, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes.

Ingredients you will need

Sausage

Butter

Equipment you will use

Frying Pan

Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes.

Ingredients you will need

Vegetable

Sausage

Celery

Onion

Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well.

Ingredients you will need

Chicken Stock

Parsley

Sausage

Bread

Egg

Sage

Equipment you will use

Bowl

Add the heated stock and the salt and pepper and stir to combine well.

Ingredients you will need

Salt And Pepper

Stock

Heat oven to 35

Equipment you will use

Oven

Rinse the turkey well with cold water and pat dry. Rub the turkey all over with the oil or butter, then season liberally with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Butter

Whole Turkey

Water

Cooking Oil

Dry Seasoning Rub

Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a roasting pan large enough to hold the turkey.

Ingredients you will need

Whole Turkey

All Purpose Flour

Shake

Equipment you will use

Roasting Pan

Oven

Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits in the top. Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2 hours for a 12-pound bird (the bag allows the turkey to cook faster than with regular roasting). To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done when the thermometer reads 18

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer