Roast Turkey With Corn Bread Stuffing Recipe
Ingredients
| 1 pound bulk pork sausage, crumbled | ||
| 2 tablespoons unsalted butter or margarine | ||
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1 Corn Pone 8 inches square, crumbled | ||
| 3 cups Chicken Stock or low- sodium chicken broth | ||
| Apples | 1 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Dried thyme leaves | 3 Teaspoon | |
| Sage | 1 Teaspoon, rubbed | |
| 3/4 teaspoon each salt and black pepper | ||
| Chopped pecans | 2 Cup (16 tbs), toasted | |
| Turkey | 1 16 pound, frozen | |
| All purpose flour | 3 Cup (16 tbs) | |
| Milk fat | 3 Cup (16 tbs) | |
Directions
1. ln a 12-inch nonstick skillet, brown the sausage over moderate heat for 5 minutes and transfer to a large bowl. Melt the butter in the skillet, add the celery and onion and saute for 5 minutes or until tender. Transfer to the bowl; toss with the corn pone, stock, apples, parsley, 2 teaspoons of the thyme,the sage, 1/2 teaspoon each of the salt and pepper, and the pecans if you wish.
2. Preheat the oven to 325°F. Stuff the body and neck cavities of the turkey, then truss. Insert a roasting thermometer in its thigh. Transfer the rest of the stuffing to a buttered baking dish, cover tightly with foil, and refrigerate.
3. Roast the turkey on a rack in a large open roasting pan, basting often, for Ah hours or until the thermometer registers 180°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the turkey stand for 10 minutes; carve it, discarding the skin. Reserve the pan drippings.
4. To prepare the gravy: In a 12-inch skillet, heat 1/4 cup of the drippings over moderate heat. Whisk in the flour, the remaining thyme, salt, and pepper and cook until bubbly. Whisk in the milk; cook, stirring, for 5 minutes or until thickened. Serve with the turkey and Roasted Vegetables.
2. Preheat the oven to 325°F. Stuff the body and neck cavities of the turkey, then truss. Insert a roasting thermometer in its thigh. Transfer the rest of the stuffing to a buttered baking dish, cover tightly with foil, and refrigerate.
3. Roast the turkey on a rack in a large open roasting pan, basting often, for Ah hours or until the thermometer registers 180°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the turkey stand for 10 minutes; carve it, discarding the skin. Reserve the pan drippings.
4. To prepare the gravy: In a 12-inch skillet, heat 1/4 cup of the drippings over moderate heat. Whisk in the flour, the remaining thyme, salt, and pepper and cook until bubbly. Whisk in the milk; cook, stirring, for 5 minutes or until thickened. Serve with the turkey and Roasted Vegetables.
Chef
