Roast Turkey With Nutty Stuffing
|Turkey||15 Pound (6.75 Kilogram)|
|Butter||50 Milliliter, softened (1/4 Cup)|
|Dried crumbled sage||1⁄2 Teaspoon (2 Milliliter)|
|Rosemary||1⁄2 Teaspoon (2 Milliliter)|
|Butter||3⁄4 Cup (12 tbs)|
|Chopped celery||625 Milliliter (2-1/2 Cups)|
|Chopped onions||500 Milliliter (2 Cups)|
|Garlic||2 Clove (10 gm), minced|
|Apple||1 , diced|
|Dried sage||4 Teaspoon (20 Milliliter)|
|Pepper||1 1⁄4 Teaspoon (6 Milliliter)|
|Dried rosemary||1 Teaspoon (5 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Sliced smoked ham/Prosciutto, diced||1⁄4 Pound (125 Gram)|
|Cubed bread||14 Cup (224 tbs) (Multigrain Or Whole Wheat)|
|Chopped fresh parsley||250 Milliliter, chopped (1 Cup)|
|Pecans||175 Milliliter, toasted and chopped (3/4 Cup)|
|Chicken stock||4 1⁄2 Cup (72 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1 , chopped|
|Sliced carrot||125 Milliliter (1/2 Cup)|
|Sliced celery||124 Milliliter (1/2 Cup)|
|All purpose flour||50 Milliliter (1/4 Cup)|
|Sherry||50 Milliliter (1/4 Cup)|
NUTTY STUFFING: In large skillet, melt batter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and ham for 10 to 15 minutes or until vegetables are tender.
Place bread, parsley and nuts in large bowl; add celery mixture and toss well.
Set aside. (Stuffing can be covered and refrigerated for up to 1 day or frozen for up to 1 week; thaw in refrigerator for 24 hours before continuing.)
Remove giblets and neck from turkey and place in large saucepan, reserving liver for another use; set aside.
Rinse turkey inside and out; dry skin and cavity well.
Fill neck cavity with stuffing; fold neck skin over stuffing and skewer to back.
Stuff body cavity.
Tuck legs under band of skin or tie together with string.
Place turkey, breast side up, on greased rack in roasting pan.
Combine butter, sage and rosemary; spread over turkey.
Sprinkle with salt and pepper.
Tent turkey with foil, dull side out, tucking in ends and leaving sides open.
Roast in 325Â°F (160Â°C) oven for 4 hours, basting every 30 minutes.
Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted into thigh registers 185Â°F (85Â°C) and stuffing 165Â°F (75Â°C).
Transfer to platter; let stand, loosely covered, for about 20 minutes.
STOCK: Meanwhile, to saucepan with turkey parts, add stock, water, onion, carrot and celery; 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 (750 mL) stock and set aside.
GRAVY: Skim off fat in roasting pan.
Stir flour into pan and cook, stirring, over medium heat for 1 minute.
Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan.
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.