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Roast Turkey with Sage Stuffing and Gravy Recipe

Roast Turkey with Sage Stuffing and Gravy Recipe

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Roast Turkey with Sage Stuffing and Gravy

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Ingredients

Count

Nutrition

1691

Calories

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Ingredients:

Serving

4 tbsp unsalted butter, softened
4 links italian sweet sausage , pork or turkey (optional)
2 medium onions, chopped (2 cups)
2 stalks celery, chopped (2 cups)
3 cups chicken stock, canned or homemade
1/2 lb day-old white bread, cut into 1/2-inch cubes (5 cups)
1/2 lb day-old multigrain bread, cut into 1/2-inch cubes (5 cups)
1/3 cup chopped fresh flat-leaf parsley
2 tbsp thinly sliced fresh sage
2 large eggs, whisked
1 1/2 tsp salt
1/2 tsp cracked black pepper
1 10- to 12-lb fresh turkey, at room temperature
1/2 cup oil , or 8 tbsp butter, softened , for the turkey
1/4 cup flour
1 turkey-size oven bag (available in supermarkets)
1/4 cup madeira or port

Directions:

In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes.
Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well. Add the heated stock and the salt and pepper and stir to combine well.
Heat oven to 350º.
Rinse the turkey well with cold water and pat dry. Rub the turkey all over with the oil or butter, then season liberally with salt and pepper. Set aside.
Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a roasting pan large enough to hold the turkey.
Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits in the top. Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2 hours for a 12-pound bird (the bag allows the turkey to cook faster than with regular roasting). To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done when the thermometer reads 180º. If the turkey is done, let rest for 15 minutes. Cut open the top of the bag, place the turkey on a platter, and set aside, Remove stuffing.
Pour the drippings and juices into a gravy separator, let them settle, then pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid, then, in a medium saucepan over high heat, bring to a boil. Whisk together the remaining flour with 1/2 cup warm water until smooth and add to the boiling stock. Continue whisking until smooth and bubbling. Add the Madeira, reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasoning to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1691.23 Kcal (7081 kJ)
Calories from fat	824.01 Kcal
		% Daily Value*
Total Fat	91.56g	141%
Cholesterol	598.96mg	200%
Sodium	2050.56mg	85%
Potassium	1946.9mg	41%
Total Carbs	48.46g	16%
Sugars	4.11g	16%
Dietary Fiber	2.17g	9%
Protein	169.67g	339%
Vitamin C	8.4mg	14%
Vitamin A	0.1mg	2%
Iron	8.3mg	46%
Calcium	142.4mg	14%

Amount Per 100 g
Calories	173.15 Kcal (725 kJ)
Calories from fat	84.36 Kcal
		% Daily Value*
Total Fat	9.37g	141%
Cholesterol	61.32mg	200%
Sodium	209.94mg	85%
Potassium	199.33mg	41%
Total Carbs	4.96g	16%
Sugars	0.42g	16%
Dietary Fiber	0.22g	9%
Protein	17.37g	339%
Vitamin C	0.9mg	14%
Iron	0.8mg	46%
Calcium	14.6mg	14%

* 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

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