ROAST TURKEY WITH SAUSAGE STUFFING
Enjoy a juicy, delicious Roast Turkey with Sausage Stuffing on Thanksgiving. Watch our video to learn how to cook a Roast Turkey with Sausage Stuffing that is sure to please everyone around the Thanksgiving table.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 3h45m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
- Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
- Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0.6075 g, Sugar 0 g, Protein 32 g
ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
- Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
- Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
- Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
ROAST TURKEY WITH SAUSAGE FENNEL STUFFING AND MADEIRA GRAVY
Steps:
- Preheat oven to 325°F.
- Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some remaining stuffing and truss turkey. Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.
- Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180°F. and juices run clear when thigh is pierced, 3 1/4 to 4 hours.
- During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
- Make gravy:
- Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits. Bring Madeira to a boil and remove pan from heat.
- In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes. Season gravy with salt and pepper and transfer to a heated gravy boat.
- Garnish turkey with fennel, onions, and thyme.
ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING
Here's another good turkey and dressing recipe. DH loves stuffings and gobbles this one up. I've never really liked using the giblets (I think it's a mind thing, lol), but I am convinced that they really add a lot of flavor.
Provided by lazyme
Categories Whole Turkey
Time 5h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Make the stuffing - directions below.
- Preheat oven to 450°F
- Rinse the turkey inside and out and pat dry.
- Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
- Spoon the stuffing loosely into the cavities.
- Set aside any extra stuffing.
- Sew up the cavities or close with small trussing skewers.
- Place the turkey on a roasting rack in a roasting pan.
- Sprinkle all over with thyme and salt and pepper to taste.
- Spread the butter all over the turkey.
- Turn breast side up in the pan and cover the pan with aluminum foil.
- Place turkey in the oven and reduce heat to 425.
- Roast for 3 hours.
- Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
- Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
- Let turkey stand, covered with foil for 15 minutes before carving.
- STUFFING:.
- Place the apricots and 1 cup of Grand Marnier in a small saucepan.
- Heat to boiling.
- Remove from the heat and set aside.
- Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
- Melt 1/2 cup of butter in a large skillet over medium heat.
- Add the celery and onion and saute for 10 minutes.
- Transfer to a large mixing bowl.
- Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
- Remove and add to the celery mixture.
- Add the stuffing mix, apricots with liquid, and almonds.
- Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
- Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
- Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
- Stir well to moisten the stuffing.
- Season with thyme, salt and pepper to taste.
- Enough for a 21-24 pound turkey.
Nutrition Facts : Calories 1942.5, Fat 131.5, SaturatedFat 54.5, Cholesterol 655.1, Sodium 1327.3, Carbohydrate 27.7, Fiber 5.1, Sugar 12.8, Protein 156.4
TURKEY WITH SAUSAGE STUFFING
Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10-14 servings.
Number Of Ingredients 13
Steps:
- Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.
Nutrition Facts :
BUTTERFLIED TURKEY WITH FENNEL, SAUSAGE, AND RICOTTA STUFFING
Provided by Bruce Aidells
Categories turkey Roast Thanksgiving Dinner Ricotta Sausage Fennel Fall Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 27
Steps:
- For stuffing:
- Heat oil in large skillet over medium-high heat. Add sausage. Sauté until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Sauté 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Cool. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Mix breadcrumbs, Parmesan, and ricotta into stuffing. Whisk eggs, sage, rosemary, 1 teaspoon salt, pepper, and fennel fronds in bowl. Stir into stuffing.
- For turkey:
- Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.
- Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.
- To roast turkey:
- Set rack at lowest position in oven and preheat to 350°F. Pour 1 cup stock or broth onto baking sheet under turkey.
- Roast turkey until thermometer inserted into thickest part of thigh registers 160°F to 165°F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare Fennel Pan Gravy . Serve turkey with gravy.
- To grill turkey:
- Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When covered with white ash, push to opposite sides of bottom rack. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
- Place turkey, skin side up, on rack over pan; cover. Insert instant-read thermometer into hole in hood. Maintain temperature at 350°F on charcoal grill by opening and closing vents or adjusting temperature on gas grill with controls. Grill until thermometer inserted into thickest part of thigh registers 160°F to 165°F, tenting with foil if browning too quickly, 13/4 to 2 hours. Transfer turkey to platter; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
- Serve grilled turkey with Mixed- Mushroom and Tarragon Gravy.
ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
Provided by ChipotleChick
Categories Whole Turkey
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- Stir in sage, pepper, and salt.
- Place dry bread cubes in a large mixing bowl, add onion mixture.
- Drizzle with enough broth or water to moisten, tossing lightly.
- Season body cavity of turkey with salt.
- Spoon some stuffing LOOSELY into the neck cavity.
- Pull the neck skin to the back, fasten with a skewer.
- LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- Tuck the ends of the drumsticks under the band of skin across the tail.
- If the band of skin is not present, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- Brush with oil.
- Cover turkey loosely with foil.
- Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- Brush breast side with oil.
- After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- Uncover the last 30 minutes of roasting.
- To make dry bread cubes: cut bread into 1/2 inch squares.
- (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- Cool.
- I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- You will be AMAZED at the difference in texture!
ROAST TURKEY WITH HAZELNUT STUFFING
Steps:
- Prepare Turkey:
- Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
- Preheat oven to 350°F.
- Mix spices with apples.
- Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
- Prepare basting sauce #1 by heating butter and adding juices and spices.
- Put turkey in roasting pan and add basting sauce.
- Roast, covered with foil, for 2 hours.
- Prepare Stuffing:
- Put hazelnuts in food processor and chop to medium coarseness.
- In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
- Put in baking pan and bake 1 hour at 350 °F.
- Finish Roasting Turkey:
- Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
- Prepare #2 basting sauce by heating butter and maple syrup.
- Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
- Baste with #2 sauce until all sauce is gone.
- Remove fruit from inside.
ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE
This easy pie has all the best bits from Christmas dinner in one: turkey, stuffing, sausage and roasties. Bake until golden brown and tuck in!
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
- Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.
Nutrition Facts : Calories 605 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
ROAST TURKEY AND STUFFING-GORDON RAMSAY
Make and share this Roast Turkey and Stuffing-Gordon Ramsay recipe from Food.com.
Provided by Scarlett516
Categories Whole Turkey
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- Pre-heat the oven to 180C/350F/Gas 4.
- Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
- Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
- Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
- With a thin, sharp knife, bone both legs and stuff with sausage meat.
- Wrap tightly in tin foil and chill to set the shape.
- Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
- Lift up the breast skin with your fingers and separate it from the flesh.
- Divide the herb butter between the two breast flaps and pull the skin back over.
- Season well, place in a roasting tin and cover loosely with butter paper or foil.
- Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
- Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
- Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
- Stir in the herbs for one minute then add breadcrumbs to absorb butter.
- Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
- Take off the heat, mix in the parsley and serve warm.
- Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
- Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
- Remove from heat, cool for ten minutes and strain.
- Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).
Nutrition Facts : Calories 126.2, Fat 10.7, SaturatedFat 3, Cholesterol 21.6, Sodium 425.5, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 4.9
ROAST TURKEY WITH SPICY CHORIZO STUFFING
I found this recipe in the Thanksgiving issue of Easy Home Cooking. Sounds delicious and I need a safe place to keep it.
Provided by SkinnyMinnie
Categories Whole Turkey
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325ºF.
- Remove the neck and giblets from the turkey; discard or reserve for another use.
- Place on a rack in a large roasting pan, breast side up.
- In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper.
- Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture.
- Roast for 3 hours or until the breast reaches 170ºF and juices run clear.
- Meanwhile, place a large nonstick skillet over medium-high heat until hot.
- Toast pecans in the dry skillet; set aside on a plate.
- Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper.
- Cook until the sausage is no longer pink, about 4 min, stirring frequently.
- Add the remaining ingredients; stir gently, yet thoroughly to blend.
- Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey.
- Cover the turkey with foil and let stand for 15 min before carving.
- Serve stuffing on the side.
Nutrition Facts : Calories 1048.1, Fat 58, SaturatedFat 17.4, Cholesterol 303.1, Sodium 1290.6, Carbohydrate 34.5, Fiber 7, Sugar 3.9, Protein 91.9
HERB-ROASTED TURKEY WITH CHESTNUT-AND-SAUSAGE STUFFING
The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 10 to 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan.
- Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible).
- Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast.
- Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings.
- Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.)
- Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.
ROAST TURKEY WITH SAUSAGE STUFFING
Fancy stuffing recipes just don't hit the spot like this simple mixture of sausage and STOVE TOP.
Provided by Allrecipes
Time 6h30m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F. Do not stuff turkey until ready to roast. Rinse turkey; pat dry.
- Brown sausage in large skillet on medium heat; drain, reserving 1/2 cup of the drippings. Place reserved drippings in large bowl. Stir in hot water. Add stuffing mix and the cooked sausage; stir just until moistened. Stuff neck and body cavities lightly with stuffing. Truss turkey; place on rack in large roasting pan that has been sprayed with cooking spray. Place any extra stuffing in separate lightly sprayed covered baking dish.
- Roast 3 to 3-1/4 hours or until internal temperature of thigh is 180 degrees F, breast is 170 degrees F and center of stuffing reaches 165 degrees F when checked with meat thermometer. Bake any extra stuffing with turkey during last 30 min. of turkey baking time.
Nutrition Facts : Calories 572.7 calories, Carbohydrate 0.3 g, Cholesterol 212.4 mg, Fat 34.2 g, Fiber 0 g, Protein 61.3 g, SaturatedFat 10.5 g, Sodium 374.5 mg, Sugar 0 g
ROAST TURKEY WITH PECAN, SAUSAGE & CHESTNUT STUFFING & ROAST SHALLOTS
This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze
Provided by Good Food team
Categories Main course
Time 4h30m
Yield Serves 8 with leftovers
Number Of Ingredients 26
Steps:
- Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
- Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
- Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
- Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn't stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
- Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thyme and sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
- Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.
Nutrition Facts : Calories 926 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 101 grams protein, Sodium 2.17 milligram of sodium
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ROASTED TURKEY WITH ITALIAN SAUSAGE STUFFING - FOOD & WINE
From foodandwine.com
4/5 Total Time 4 hrs 15 minsServings 12
- Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
- In a large, deep skillet, heat the oil. 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. 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. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
- 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 375°. 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 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes.
- Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.
SAUSAGE STUFFING AND A PERFECTLY ROASTED TURKEY - GROW ...
From growwithdoctorjo.com
5/5 (2)Total Time 4 hrsCategory Main Course, Side DishCalories 451 per serving
- Remove the bag with the neck and giblets from the turkey's neck area. Rinse the turkey and pat dry.
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