Name: Roasted Turkey with Sausage Apple Stuffing Pt 1
Prep time: 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 4 tb Unsalted butter; softened; Salt; 3/4 c Dry white wine; 6 c Cubed; (1 inch) day-old; 1 lg Celery rib; cut into thirds; 2 Thyme sprigs; 2 tb Port or Madeira; (optional); 4 1/2 tb Unsalted butter; ; crumbled; ; (about 1 large; 2 tb Vegetable oil; ; Italian bread; 3 md Golden Delicious or Granny; 4 lg Eggs lightly beaten; 6 Celery ribs; finely chopped; 3 md Onions; finely chopped; 36 Pitted prunes; coarsely; 1/3 c Finely chopped flat-leaf; 1 md Onion; quartered; 1/3 c Allpurpose flour; 6 c Canned Iowsodium chicken; 1 Bay leaf; 2 Canned plum tomatoes; halved; SAUSAGEAPPLE STUFFING; ; loaf); ; apples--peeled, chopped; 1/4 c Finely chopped sage; 3 Parsley sprigs; 1/2 c Plus 2 tablespoons water; 1 1/2 ts Salt

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INGREDIENTS

4 tb Unsalted butter; softened
Salt
3/4 c Dry white wine
6 c Cubed; (1 inch) day-old
1 lg Celery rib; cut into thirds
2 Thyme sprigs
2 tb Port or Madeira; (optional)
4 1/2 tb Unsalted butter
; crumbled
; (about 1 large
2 tb Vegetable oil
; Italian bread
3 md Golden Delicious or Granny
4 lg Eggs ; lightly beaten
6 Celery ribs; finely chopped
3 md Onions; finely chopped
36 Pitted prunes; coarsely
1/3 c Finely chopped flat-leaf
1 md Onion; quartered
1/3 c Allpurpose flour
6 c Canned Iowsodium chicken
1 Bay leaf
2 Canned plum tomatoes; halved
SAUSAGEAPPLE STUFFING
; loaf)
; apples--peeled, chopped
1/4 c Finely chopped sage
3 Parsley sprigs
1/2 c Plus 2 tablespoons water
1 1/2 ts Salt
3/4 ts Freshly grated nutmeg
1 1/2 c Reserved turkey stock
; casings and
; (about 10 ounces)
Sausage Apple Stuffing;
1 1/2 lb Sweet Italian sausage;
3/4 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Preheat the oven to 475degs. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375degs, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant read thermometer inserted into the thickest part of the thigh registers 175degs. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving. Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very Iow heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing. 3. In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraplng up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage Apple Stuffing. SAUSAGE-APPLE STUFFING: Preheat the oven to 425degs and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes. In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving. Yield: MAKES ABOUT 10 CUPS continued in part 2

NOTES

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Roasted Turkey with Sausage Apple Stuffing Pt 1

4 tb Unsalted butter; softened 
  Salt 
3/4 c Dry white wine 
6 c Cubed; (1 inch) day-old 
1 lg Celery rib; cut into thirds 
2  Thyme sprigs 
2 tb Port or Madeira; (optional) 
4 1/2 tb Unsalted butter 
  ; crumbled 
  ; (about 1 large 
2 tb Vegetable oil 
  ; Italian bread 
3 md Golden Delicious or Granny 
4 lg Eggs lightly beaten
6  Celery ribs; finely chopped 
3 md Onions; finely chopped 
36  Pitted prunes; coarsely 
1/3 c Finely chopped flat-leaf 
1 md Onion; quartered 
1/3 c Allpurpose flour 
6 c Canned Iowsodium chicken 
1  Bay leaf 
2  Canned plum tomatoes; halved 
  SAUSAGEAPPLE STUFFING 
  ; loaf) 
  ; apples--peeled, chopped 
1/4 c Finely chopped sage 
3  Parsley sprigs 
1/2 c Plus 2 tablespoons water 
1 1/2 ts Salt 
3/4 ts Freshly grated nutmeg 
1 1/2 c Reserved turkey stock 
  ; casings and 
  ; (about 10 ounces) 
  Sausage Apple Stuffing; 
1 1/2 lb Sweet Italian sausage; 
3/4 ts Black Pepper freshly ground

Preheat the oven to 475degs. Rinse the turkey inside and out and pat dry.  Season the cavity with salt and pepper and set the bird on a rack in a  roasting pan large enough to let air circulate all around. Rub the softened  butter over the breast and legs and season with salt and pepper. Roast the  turkey in the top third of the oven for about 30 minutes, or until  beginning to brown. Reduce the oven temperature to 375degs, cover the  turkey loosely with foil and continue roasting, basting often, for about 1  1/2 hours, or until an instant read thermometer inserted into the thickest  part of the thigh registers 175degs. Transfer the turkey to a serving  platter, cover again with foil, and let stand for at least 20 minutes  before carving.    Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil  in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook  over moderately high heat, stirring occasionally, until browned and crisp,  about 7 minutes. Stir in the onion and celery and cook until golden. Add  the wine and boil until reduced by half, about 7 minutes. Add the chicken  broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay  leaf and cook over very Iow heat until reduced to 3 1/2 cups, about 1 hour.  Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.    3. In a small bowl, mix the water with the flour until smooth. Remove the  rack from the roasting pan and spoon off the fat. Set the pan over 2  burners on high heat. Add the remaining 2 cups of turkey stock and bring to  a boil, scraplng up any browned bits from the bottom of the roasting pan.  Whisk in the flour paste and cook until the gravy thickens, then add the  port. Strain the gravy into a sauceboat. Carve the turkey and serve with  the gravy and Sausage Apple Stuffing.    SAUSAGE-APPLE STUFFING:    Preheat the oven to 425degs and generously butter 2 medium baking dishes  that are at least 2 inches deep. Melt the butter in a large skillet. Add  the celery and onions and cook over moderate heat until softened, about 5  minutes. Add the sausage and cook, stirring, just until it loses its pink  color, about 7 minutes.    In a large bowl, toss the bread cubes with the prunes, apples, parsley and  sage. Add the sausage mixture and season with the salt, pepper and nutmeg.  Add the eggs and reserved turkey stock and mix well. Divide the stuffing  between the prepared baking dishes. Cover with foil and bake for 20  minutes. Remove the foil and bake for about 10 minutes longer, or until  heated through and browned on top. Let cool slightly before serving.    Yield: MAKES ABOUT 10 CUPS    continued in part 2

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Nutrition

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Serving Size: 1 Serving (1863g)
Recipe Makes: 1 servings

Calories: 4620
Calories from Fat: 3456 (75%)

Amt Per Serving		% DV

	Total Fat 384g	512 %
	Saturated Fat 142.5g	712 %
	Monounsaturated Fat 160.8g
	Polyunsanturated Fat 48.4g
Cholesterol 4884.5mg		1503 %
Sodium 6389.4mg		220 %
Potassium 3333.7mg		88 %
Total Carbohydrate 51.7g		15 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 46.4g
Protein 228.9g		327 %
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Calories per serving: 4620

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