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Turkey and Stuffing

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Turkey and Stuffing

Turkey and Stuffing

You can never have too many main course recipes, so give Turkey and Stuffing a try. This recipe serves 12. One portion of this dish contains around 92g of protein, 44g of fat, and a total of 845 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 3 hours and 50 minutes. Head to the store and pick up flour, onions, sourdough bread, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

1
Watch how to make this recipe.
2
Special equipment: 1 large piece cheesecloth
Equipment you will use
CheeseclothCheesecloth
3
For the turkey: Preheat the oven to 350 degrees F.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
OvenOven
4
Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
ButterButter
Whole TurkeyWhole Turkey
Equipment you will use
Roasting PanRoasting Pan
CheeseclothCheesecloth
5
Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked.
Ingredients you will need
ButterButter
Equipment you will use
CheeseclothCheesecloth
6
Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
Ingredients you will need
RosemaryRosemary
StuffingStuffing
CeleryCelery
GarlicGarlic
OnionOnion
Whole TurkeyWhole Turkey
SageSage
Equipment you will use
Roasting PanRoasting Pan
7
Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
Ingredients you will need
Whole TurkeyWhole Turkey
Chicken WingsChicken Wings
Equipment you will use
Roasting PanRoasting Pan
CheeseclothCheesecloth
Aluminum FoilAluminum Foil
OvenOven
1
Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
StockStock
Whole TurkeyWhole Turkey
Equipment you will use
StoveStove
PotPot
2
How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
Ingredients you will need
VegetableVegetable
StuffingStuffing
Whole TurkeyWhole Turkey
MeatMeat
Equipment you will use
Kitchen ThermometerKitchen Thermometer
OvenOven
1
Heat a large skillet and add half a stick of butter.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
2
Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray.
Ingredients you will need
VegetableVegetable
SausageSausage
Whole TurkeyWhole Turkey
Equipment you will use
BowlBowl
3
Add the remaining butter to the pan.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
4
Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary.
Ingredients you will need
Salt And PepperSalt And Pepper
Sourdough BreadSourdough Bread
VegetableVegetable
SeasoningSeasoning
ToastToast
Equipment you will use
BowlBowl
5
For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy.
Ingredients you will need
GravyGravy
Equipment you will use
Roasting PanRoasting Pan
6
Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl.
Ingredients you will need
MarsalaMarsala
MustardMustard
StockStock
Equipment you will use
Roasting PanRoasting Pan
StoveStove
BowlBowl
7
Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid.
Ingredients you will need
MarsalaMarsala
All Purpose FlourAll Purpose Flour
Equipment you will use
WhiskWhisk
BowlBowl
8
Add the remaining chicken stock and the flour mixture to the roasting pan.
Ingredients you will need
Chicken StockChicken Stock
All Purpose FlourAll Purpose Flour
Equipment you will use
Roasting PanRoasting Pan
9
Whisk to blend. Taste for seasoning. Reduce until the mixture thickens.
Ingredients you will need
SeasoningSeasoning
Equipment you will use
WhiskWhisk
10
Transfer to a gravy boat.
Ingredients you will need
GravyGravy
Equipment you will use
Gravy BoatGravy Boat
11
Allow the turkey to rest for 15 to 20 minutes before carving.
Ingredients you will need
Whole TurkeyWhole Turkey
12
Serve sliced turkey with stuffing (dressing) on the side.
Ingredients you will need
Sliced TurkeySliced Turkey
StuffingStuffing
DifficultyExpert
Ready In3 hrs, 50 m.
Servings12
Health Score30
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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