Roasted Turkey with Sausage-Apple Stuffing
- One 12-pound turkey, wing tips, neck, heart and gizzard reserved
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 medium onion, quartered
- 1 large celery rib, cut into thirds
- 3/4 cup dry white wine
- 6 cups canned low-sodium chicken broth or water
- 2 canned plum tomatoes, halved and seeded
- 3 parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1/4 cup plus 2 tablespoons water
- 1/3 cup all-purpose flour
- 2 tablespoons port or Madeira (optional)
- Sausage-Apple Stuffing
- Preheat the oven to 475.
- Rinse the turkey inside and out and pat dry.
- Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around.
- Rub the softened butter over the breast and legs and season with salt and pepper.
- Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown.
- Reduce the oven temperature to 375, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175.
- Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
- Meanwhile, cut the turkey neck and gizzard in half.
- Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips.
- Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes.
- Stir in the onion and celery and cook until golden.
- Add the wine and boil until reduced by half, about 7 minutes.
- Add the chicken broth and bring to a boil.
- Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour.
- Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
- In a small bowl, mix the water with the flour until smooth.
- Remove the rack from the roasting pan and spoon off the fat.
- Set the pan over 2 burners on high heat.
- Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan.
- Whisk in the flour paste and cook until the gravy thickens, then add the port.
- Strain the gravy into a sauceboat.
- Carve the turkey and serve with the gravy and Sausage-Apple Stuffing.
turkey, salt, unsalted butter, vegetable oil, onion, celery, white wine, chicken broth, tomatoes, parsley, thyme, bay leaf, water, flour, port, sausage
Taken from www.foodandwine.com/recipes/roasted-turkey-with-sausage-apple-stuffing (may not work)