Roasted Turkey With Italian Sausage Stuffing
|Italian bread loaves||2 , cut into 3/4 inch cubes|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Sweet italian sausage||1 1⁄2 Pound, casings removed|
|Onions||2 Large, 1 finely chopped, 1 quartered|
|Celery rib||1 Large, finely diced|
|Garlic||3 Clove (15 gm), very finely chopped (Large Clove)|
|Finely chopped sage leaves||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Turkey stock/Low-sodium chicken broth||6 Cup (96 tbs)|
|Freshly ground pepper||To Taste|
|Turkey||20 Pound, rinsed and patted dry (1 In Number)|
|Carrots||2 , cut into 1 inch pieces|
|Water||3 Cup (48 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
1. 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.
2. In a large, deep skillet, heat the olive oil. Crumble in the sweet Italian sausage and cook over moderately high heat, breaking up the sausage meat, until it is 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 chopped sage leaves and butter. Scrape the mixture into a large
bowl. Add the bread cubes and toss until thoroughly combined. Stir in 2 cups of the stock and season with salt and pepper.
3. 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 carrot pieces around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 375°. Roast for 3 hours longer, covering the turkey 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 bird to a large cutting board and let it rest for 30 minutes.
4. Drizzle 1 cup of the stock over the remaining stuffing in the baking dish. Bake for 30 minutes, until the stuffing is heated through and crisp on top.
5. Meanwhile, pour the turkey pan juices from the roasting pan into a heatproof glass measuring cup. Skim off and discard the fat. In a small bowl, whisk 1/2 cup of the stock with the flour and reserve. Place the roasting pan over 2 burners on high heat. Pour in the remaining 1 1/2 cups of stock, bring to a simmer and cook, stirring with a wooden spoon and scraping up any browned bits stuck to the bottom and sides of the pan. Return the reserved pan juices to the roasting pan and stir well, then carefully strain the liquid into a medium saucepan. Bring to a boil over high heat, then simmer rapidly until reduced to 4 cups, about 10 minutes. Whisk in the flour mixture and boil until the gravy is thickened and no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.
6. Spoon the stuffing from the turkey cavity into a bowl. Carve the turkey and serve the stuffing and gravy alongside.