Roasted Turkey with Sausage-and-Wild Mushroom Stuffing

Name: Roasted Turkey with Sausage-and-Wild Mushroom Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters butter or margarine, softened; 1 Tbsp dried thyme, crushed; 118 milliliters dry white wine; 59 milliliters all-purpose flour; 454 grams carton half-and-half; 1 teaspoons pepper; 1 Tbsp pepper; 8 servings Garnish: fresh sage; 1 teaspoons salt; 1 Tbsp salt; 8 servings Sausage-and-Wild Mushroom Stuffing; 2 Tbsps sesame oil; 1 teaspoons soy sauce; 2 Tbsps soy sauce; 6 kilograms turkey

Roasted Turkey with Sausage-and-Wild Mushroom Stuffing might be just the main course you are searching for. This recipe serves 8. One serving contains 1139 calories, 125g of protein, and 65g of fat. If you have carton half-and-half, salt, turkey, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine butter and thyme, mixing well.

Ingredients you will need

Butter

Thyme

Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water, and pat dry. Loosen skin from breast without detaching it; carefully spread butter mixture under skin. Rub outside of turkey evenly with 1 tablespoon salt and 1 tablespoon pepper.

Ingredients you will need

Butter

Pepper

Spread

Whole Turkey

Water

Salt

Dry Seasoning Rub

Spoon 4 cups Sausage-and-Wild Mushroom Stuffing into turkey; truss turkey, and tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird.

Ingredients you will need

Mushrooms

Stuffing

Sausage

Whole Turkey

Place turkey, breast side up, in a large roasting pan; rub with 2 tablespoons soy sauce and oil.

Ingredients you will need

Soy Sauce

Whole Turkey

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bake at 375 for 2 1/2 hours or until meat thermometer inserted into turkey thigh registers 180 and stuffing registers 165, shielding turkey with aluminum foil after 1 hour and basting with pan juices every 30 minutes.

Ingredients you will need

Turkey Thigh

Stuffing

Whole Turkey

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Frying Pan

Cook giblets and neck in boiling water to cover 45 minutes or until tender.

Ingredients you will need

Water

Drain, reserving 1 cup broth. Coarsely chop neck meat and giblets; chill.

Ingredients you will need

Broth

Meat

Transfer turkey to a serving platter, reserving drippings in pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Remove and discard fat from drippings; pour 1/4 cup drippings into a heavy saucepan. Stir wine and reserved broth into roasting pan, stirring to loosen particles.

Ingredients you will need

Broth

Wine

Equipment you will use

Roasting Pan

Sauce Pan

Place 1/4 cup drippings over medium heat.

Add flour, and cook, whisking constantly, until browned. Gradually add wine mixture and half-and-half; cook mixture, whisking constantly, until bubbly. Stir in neck meat and giblets, 1/2 teaspoon soy sauce, salt, and pepper; simmer, stirring often, to desired thickness.

Ingredients you will need

Soy Sauce

Pepper

All Purpose Flour