Roast Turkey with Sausage-Clam Stuffing and Olive Gravy

Name: Roast Turkey with Sausage-Clam Stuffing and Olive Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 946 milliliters day-old bread cubes; 118 milliliters butter, melted; 2 carrots, coarsely chopped; 355 milliliters chopped celery; 2 ribs celery ribs, coarsely chopped; 118 milliliters chicken broth; 1 teaspoon cornstarch; 2 Tbsps Dijon mustard; 118 milliliters dry white wine; 158 milliliters minced fresh parsley; 1 Tbsp chopped fresh rosemary; 1 Tbsp minced fresh sage; 3 Tbsps chopped fresh thyme; 3 larges garlic cloves, minced; 454 grams Italian sausage; 24 littleneck clams, shucked; 177 milliliters ripe olives; 1 onion, coarsely chopped; 473 milliliters finely chopped onion; 0 teaspoons pepper; 1 teaspoons pepper; 0 teaspoons salt; 1 teaspoons salt; 2 kilograms boneless, skinless turkey breast halves; 1 Tbsp water; 8 quahogs or 1 dozen littleneck clams

Roast Turkey with Sausage-Clam Stuffing and Olive Gravy might be just the main course you are searching for. This recipe serves 14. One portion of this dish contains about 42g of protein, 21g of fat, and a total of 401 calories. It is perfect for Thanksgiving. A mixture of thyme, salt, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place bread cubes on a baking sheet; bake at 325 for 15 to 18 minutes or until lightly browned.

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Bread Cubes

Equipment you will use

Baking Sheet

Oven

Transfer bread to a large bowl, and set aside.

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Bread

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Bowl

Remove casings from sausage; discard. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink.

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Sausage

Meat

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Frying Pan

Remove sausage, reserving drippings in skillet.

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Sausage

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Frying Pan

Saut 2 cups onion and next 4 ingredients in drippings over medium-high heat 8 minutes or until tender; stir in sausage, mustard, and next 5 ingredients.

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Mustard

Sausage

Onion

Add to bread cubes, stirring until blended. Set aside.

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Bread Cubes

Place turkey breast halves flat on heavy-duty plastic wrap, skin side down.

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Turkey Breast

Wrap

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Plastic Wrap

Remove tendons, and trim fat. From center of each breast, slice horizontally through thickest part of each side almost to outer edge; flip fillets over. Pound breasts to flatten and create even thickness.

Sprinkle each breast evenly with 1/2 teaspoon salt and pepper.

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Salt And Pepper

Spoon half of stuffing mixture over each breast, spreading to within 1 inch of edges. Fold in sides of breast over filling; roll up over filling. (

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Stuffing

Roll

Rolls should be 10 to 12 inches long.)

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Roll

Tie rolls securely in several places with heavy string.

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Roll

Place coarsely chopped onion, carrot, and celery in a large roasting pan; nestle quahogs into vegetables.

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Vegetable

Carrot

Celery

Onion

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Roasting Pan

Place turkey rolls, seam side down, over vegetables.

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Vegetable

Whole Turkey

Roll

Bake at 425 for 30 minutes. Reduce heat to 350, and bake 50 additional minutes or until thermometer registers 17

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Kitchen Thermometer

Oven

Remove turkey from pan; set aside.

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Whole Turkey

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Frying Pan

Remove and discard vegetables and quahogs, reserving drippings in pan.

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Vegetable

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Frying Pan

Place roasting pan on cooktop; add wine and chicken broth. Cook over medium heat, stirring constantly, 5 minutes or until liquid is reduced to 3/4 cup.

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Chicken Broth

Wine

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Roasting Pan

Combine cornstarch and 1 tablespoon water, stirring until smooth; whisk into broth mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in olives and rosemary. Spoon gravy over sliced turkey.

Ingredients you will need

Sliced Turkey