If you have only one turkey recipe to get you through the holidays, this should be it. Originally published in The Canadian Living Christmas Book in 1993, this turkey recipe makes a moist, flavourful bird and yields a rich, mahogany gravy that is downright addictive. Pecans and prosciutto add richness to a delectable bread stuffing.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Gravy:
Nutty Stuffing:
Stock:
Method
Nutty Stuffing: In skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and ham, stirring, until tender, 10 to 15 minutes. In large bowl, combine bread, parsley and pecans. Add celery mixture; toss well. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze 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.
Fill neck cavity with stuffing; fold neck skin over cavity and skewer to back. Stuff body cavity; tuck legs under band of skin or tie together with kitchen 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 to taste.
Tent turkey with foil, tucking in ends and leaving sides open. Roast in 325°F (160°C) oven for 4 hours, basting every 30 minutes. Remove foil and roast until instant-read thermometer inserted into thickest part of thigh reads 185°F (85°C) and stuffing reads 165°F (74°C), 45 to 60 minutes. Transfer to platter; let stand, loosely covered, for 20 minutes.
Stock: Meanwhile, add broth, 11⁄2 cups water, onion, carrot and celery to turkey parts in saucepan; 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 stock. 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 stock and bring to boil, stirring and scraping up browned bits. 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.
Nutritional facts per each of 10 servings: about
- Fibre 6 g
- Sodium 906 mg
- Sugars 7 g
- Protein 73 g
- Calories 769.0
- Total fat 38 g
- Potassium 1043 mg
- Cholesterol 209 mg
- Saturated fat 16 g
- Total carbohydrate 32 g
%RDI
- Iron 45.0
- Folate 34.0
- Calcium 14.0
- Vitamin A 22.0
- Vitamin C 18.0
