Sunday, February 9, 2014

Roast Turkey With Apple Sage Stuffing

Roast Turkey Stuffed With
Apple Sage Stuffing

1/4 cup butter
2 cups chopped onions
2 cups chopped celery
8 oz. sage flavored
2 cups peeled diced apple
2 tablespoons chopped fresh sage
5 cups cubed egg bread cut in 1/2 inch cubes
1/4 cup chopped parsley
1 egg
1/2 cup apple juice or more
Salt and freshly ground pepper
one 14 lb. turkey
1/4 cup room temperature butter
For stuffing, heat 1/4 cup butter in a skillet over medium heat.  Add onions and sauté for 1 minute.  Add apples and saute until apples develop some color, about 5 minutes longer.  Stir in sage and cook 1 minute longer.
Remove from heat and scrape into a bowl.  Add bread and parsley and stir together.  When stuffing is cool, stir in egg and apple juice, season with salt and pepper.  Stuffing should be slightly moist.  Stuff into cavity prior to roasting the turkey.

Preheat oven to 400^F.

Loosen skin gently from turkey breast with finger tips and stuff a little butter under the skin.  It will baste the white meat.  Spread remaining butter over the bird and season with salt and pepper.

Truss the turkey and place on a rack.  Roast for 1 hour basting once.  Turn heat down to 375^F and roast another hour and 45 minutes or until an instant read thermometer reads 155^F at the thickest part of the thigh.  Baste a few times if you remember.

Let the bird rest on a carving board for 20 minutes while you make the the gravy.

Easy Pan Gravy
Fat and pan drippings from Roast Turkey
3 tablespoons flour
3 cups turkey or chicken stock
1/4 cup port
1 tablespoon red currant jelly
Salt and freshly ground pepper

Drain fat and pan drippings into a measuring cup.  Add 1/4 cup fat back into a measuring cup.  Add 1/4 cup fat back into roasting pan.  Skim fat from remaining drippings.

Sprinkle flour over fat in roasting pan.  Stir together over medium heat until flour is browned.

Stir in stock, any drippings and port.  Bring to boil, stirring, scraping up any bits on the base and simmer for 5 minutes or until thickened and smooth.  Stir in red currant jelly and simmer for another 5 minutes.  Season with salt and pepper to taste before serving.  Makes about 4 cups.

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