Roasted Turkey with Italian Sausage Stuffing

Name: Roasted Turkey with Italian Sausage Stuffing
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams loaves Italian bread , crusts removed and bread cut into 3/4-inch cubes (20 cups); 2 carrots, cut into 1-inch pieces; 1 large rib large celery rib, finely diced; 59 milliliters all-purpose flour; 3 larges garlic cloves, very finely chopped; 680 grams sweet Italian sausage, casings removed; 1 liters turkey stock or low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 2 larges onions—1 finely chopped, 1 quartered; 59 milliliters finely chopped sage leaves; 12 servings Salt and freshly ground pepper; 8 kilograms turkey, rinsed; 4 Tbsps unsalted butter; 710 milliliters water

The recipe Roasted Turkey with Italian Sausage Stuffing could satisfy your Mediterranean craving in approximately 4 hours and 15 minutes. For $3.13 per serving, you get a main course that serves 12. One serving contains 1198 calories, 124g of protein, and 57g of fat. Head to the store and pick up turkey, carrots, olive oil, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It is perfect for Thanksgiving.

Instructions

Preheat the oven to 37

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Oven

Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.

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Bread Cubes

Spread

Toast

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Roasting Pan

In a large, deep skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes.

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Sausage

Meat

Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl.

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Butter

Celery

Garlic

Onion

Sage

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Bowl

Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.

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Salt And Pepper

Bread Cubes

Stock

Increase the oven temperature to 450 and position a rack in the bottom of the oven. Set the turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string. Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 37

Ingredients you will need

Turkey Stock

Stuffing

Carrot

Whole Turkey

Onion

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Kitchen Twine

Baking Pan

Oven

Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 17

Ingredients you will need

Whole Turkey

Water

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Kitchen Thermometer

Aluminum Foil

Frying Pan

Transfer the turkey to a large cutting board and let it rest for 30 minutes.

Ingredients you will need

Whole Turkey

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Cutting Board

Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.

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Stuffing

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Baking Pan

Oven

Meanwhile, pour the pan juices into a heatproof measuring cup. Spoon off the fat. In a small bowl, whisk 1/2 cup of the stock with the flour.

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All Purpose Flour

Stock

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Measuring Cup

Whisk

Bowl

Frying Pan

Place the roasting pan over 2 burners on high heat.

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Frying Pan

Add the remaining 1 1/2 cups of stock and cook, scraping up any browned bits stuck to the bottom and sides of the roasting pan.

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Stock

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Roasting Pan

Pour in the reserved pan juices, then carefully strain the liquid into a medium saucepan. Boil over high heat until reduced to 4 cups, about 10 minutes.

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Sauce Pan

Frying Pan

Whisk in the flour mixture and boil until thickened and no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.

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Salt And Pepper

All Purpose Flour

Gravy

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Whisk

Spoon the stuffing from the cavity into a bowl. Carve the turkey and serve the stuffing and gravy alongside.

Ingredients you will need

Stuffing

Whole Turkey

Gravy

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Bowl

Equipment

Ingredients

Servings:

907grams

loaves Italian bread , crusts removed and bread cut into 3/4-inch cubes (20 cups)2

carrots, cut into 1-inch pieces 1large rib

large celery rib, finely diced 59milliliters

all-purpose flour 3larges

garlic cloves, very finely chopped 680grams

sweet Italian sausage, casings removed 1liters

turkey stock or low-sodium chicken broth 59milliliters

extra-virgin olive oil 2larges

onions—1 finely chopped, 1 quartered 59milliliters

finely chopped sage leaves 12servings

Salt and freshly ground pepper 8kilograms

turkey, rinsed 4Tbsps

unsalted butter 710milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.