Roast Turkey with Nutty Stuffing

Roast Turkey with Nutty Stuffing
  • Source: Canadian Living Magazine: December 2013
  • Prep time 1¼ hours
  • Total time 5½ hours
  • Portion size Makes 8 to 10 servings
  • Ingredients
  • 6.75 kg turkey
  • ¼ cup (60 mL) butter, softened
  • ½ tsp (2 mL) crumbled sage
  • ½ tsp (2 mL) crumbled rosemary
  • salt and pepper
  • Nutty Stuffing:
  • ¾ cup (175 mL) butter
  • 2-1/2 cups (625 mL) chopped celery ribs
  • 2 cups (500 mL) chopped onions
  • 2 cloves chopped garlic, minced
  • 1 apple, diced
  • 4 tsp (18 mL) dried sage
  • 1-1/4 tsp (6 mL) pepper
  • 1 tsp (5 mL) dried rosemary
  • 1 tsp (5 mL) salt
  • 125 g prosciutto, diced
  • 14 cups (3.3 L) whole wheat bread, diced
  • 1 cup (250 mL) chopped fresh parsley
  • ¾ cup (175 mL) pecans, toasted and chopped
  • Stock:
  • 4-1/2 cup (1.125 L) chicken broth
  • 1 onion, chopped
  • ½ cup (125 mL) sliced carrots
  • ½ cup (125 mL) sliced celery
  • Gravy:
  • ¼ cup (60 mL) all-purpose flour
  • ¼ cup (60 mL) sherry
  • salt and pepper
  1. Nutty Stuffing: In skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and ham, stirring, until tender, 10 to 15 minutes. In large bowl, combine bread, parsley and pecans. Add celery mixture; toss well. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze for up to 1 week; thaw in refrigerator for 24 hours before continuing.)
  2. Remove giblets and neck from turkey and place in large saucepan, reserving liver for another use; set aside.
  3. Fill neck cavity with stuffing; fold neck skin over cavity and skewer to back. Stuff body cavity; tuck legs under band of skin or tie together with kitchen string.
  4. Place turkey, breast side up, on greased rack in roasting pan. Combine butter, sage and rosemary; spread over turkey. Sprinkle with salt and pepper to taste.
  5. Tent turkey with foil, tucking in ends and leaving sides open. Roast in 325°F (160°C) oven for 4 hours, basting every 30 minutes. Remove foil and roast until instant-read thermometer inserted into thickest part of thigh reads 185°F (85°C) and stuffing reads 165°F (74°C), 45 to 60 minutes. Transfer to platter; let stand, loosely covered, for 20 minutes.
  6. Stock: Meanwhile, add broth, 11?2 cups water, onion, carrot and celery to turkey parts in saucepan; bring to boil. Reduce heat to low and skim off foam; simmer for 3 hours. Strain into measuring cup and skim off fat; add enough water to make 3 cups stock. Set aside.
  7. Gravy: Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and bring to boil, stirring and scraping up browned bits. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain into warmed gravy boat. Serve with turkey.


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