Main
Recipes
Main Ingredients
Meat and Poultry
turkey
Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing Recipe

Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing Recipe

Posted by

Rate It!

Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

Add your photo!

Ingredients

Count

Nutrition

1506

Calories

Comments Print recipe

Ingredients:

Serving

3 tbsp olive oil
1 1/2 lb sweet italian sausages, casings removed, broken into pieces
2 medium fresh fennel bulbs, trimmed, diced , plus 1/4 cup chopped fronds
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped shallots
5 garlic cloves, thinly sliced
1/2 cup dry white wine
2 cups fresh breadcrumbs made from crustless country-style french bread
1 cup freshly grated parmesan cheese
1 cup whole-milk ricotta cheese
2 large eggs
2 tsp chopped fresh sage
2 tsp chopped fresh rosemary
1 tsp salt
3/4 tsp ground black pepper
1 tbsp fennel seeds, ground
2 tsp minced fresh rosemary
1 tbsp salt
2 tsp ground black pepper
3 tbsp olive oil
1 12- to 14-lb turkey ; neck , heart , and gizzard reserved for ultimate stock stock

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1505.73 Kcal (6304 kJ)
Calories from fat	665.89 Kcal
		% Daily Value*
Total Fat	73.99g	114%
Cholesterol	670.1mg	223%
Sodium	2780.01mg	116%
Potassium	2137.71mg	45%
Total Carbs	10.37g	3%
Sugars	1.99g	8%
Dietary Fiber	1.47g	6%
Protein	199.07g	398%
Vitamin C	4.7mg	8%
Iron	10.1mg	56%
Calcium	357.6mg	36%

Amount Per 100 g
Calories	150.35 Kcal (629 kJ)
Calories from fat	66.49 Kcal
		% Daily Value*
Total Fat	7.39g	114%
Cholesterol	66.91mg	223%
Sodium	277.59mg	116%
Potassium	213.46mg	45%
Total Carbs	1.04g	3%
Sugars	0.2g	8%
Dietary Fiber	0.15g	6%
Protein	19.88g	398%
Vitamin C	0.5mg	8%
Iron	1mg	56%
Calcium	35.7mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cioppino (Seafood Soup) With Fennel and Garlic

Olive oil, Chopped fennel, Chopped yellow onions and 17 more..
Black Truffle Sauce

Leek (white and pale green parts only), finely chopped and 8 more..
Stuffed Black Mushrooms

Portabella mushrooms, Onion, minced, Garlic clove, crushed and 9 more..
Risotto-Stuffed Portobellos

Reduced-sodium chicken or vegetable broth, Water and 15 more..
White Lasagne

Unsalted butter, All-purpose flour, Milk, Dried oregano and 15 more..
Classico(R) Spaghetti Carbonara

Spaghetti pasta, Classico light creamy alfredo pasta sauce and 7 more..
Chicken Breasts With Creamy Mushroom Sauce

Butter, Boneless skinless chicken breasts, Seasoning salt and 13 more..
Spaghetti Carbonara

Spaghetti, Classico light creamy alfredo sauce and 7 more..
Black Pasta in a Pink Gorgonzola Sauce

Black squid ink pasta, Extra virgin olive oil and 11 more..
Meatloaf Club Sandwich

Bacon, 2 slices coarsely chopped, Garlic cloves and 17 more..
Pepperoni Rigatoni Bake

Rigatoni pasta, Whole milk, Mozzarella cheese, shredded and 7 more..