Roast Turkey With Corn Bread Stuffing
|Bulk pork sausage||1 Pound, crumbled|
|Unsalted butter/Margarine||2 Tablespoon|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Corn pone||1 , crumbled (8 Inches Square)|
|Chicken stock/Low sodium chicken broth||3 Cup (48 tbs)|
|Apples||1 1⁄2 Cup (24 tbs) (Cored, Chopped, Unpeeled)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||3 Teaspoon|
|Rubbed sage||1 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Chopped pecans||2 Cup (32 tbs), toasted|
|Turkey||16 Pound (Fresh / Frozen, Thawed, 1 In Number)|
|All purpose flour||3 Cup (48 tbs)|
|1% milk||3 Cup (48 tbs)|
1. ln a 12-inch nonstick skillet, brown the sausage over moderate heat for 5 minutes and transfer to a large bowl. Melt the butter in the skillet, add the celery and onion and saute for 5 minutes or until tender. Transfer to the bowl; toss with the corn pone, stock, apples, parsley, 2 teaspoons of the thyme,the sage, 1/2 teaspoon each of the salt and pepper, and the pecans if you wish.
2. Preheat the oven to 325°F. Stuff the body and neck cavities of the turkey, then truss. Insert a roasting thermometer in its thigh. Transfer the rest of the stuffing to a buttered baking dish, cover tightly with foil, and refrigerate.
3. Roast the turkey on a rack in a large open roasting pan, basting often, for Ah hours or until the thermometer registers 180°F. Bake the extra stuffing, covered, during the last 30 minutes. Let the turkey stand for 10 minutes; carve it, discarding the skin. Reserve the pan drippings.
4. To prepare the gravy: In a 12-inch skillet, heat 1/4 cup of the drippings over moderate heat. Whisk in the flour, the remaining thyme, salt, and pepper and cook until bubbly. Whisk in the milk; cook, stirring, for 5 minutes or until thickened. Serve with the turkey and Roasted Vegetables.