Ingredients
Servings 11
Turkey
- One 13- to 15-pound turkey neck and giblets reserved for stuffing (optional)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 stick unsalted margarine softened or olive oil
- 2 tablespoons finely chopped sage or 2 teaspoons dried sage
- 1 small shallot minced
- 3 celery ribs sliced 1/4 inch thick
- 2 medium carrots sliced 1/4 inch thick
- 1 small onion thinly sliced
- 2 cups chicken stock for roasting
Stuffing
- 1 pound country bread or challah crusts removed, bread cut into 1-inch cubes (12 cups)
- 2 tablespoons extra-virgin olive oil
- 3 celery ribs finely chopped
- 1 medium onion finely chopped
- 3 Fuji apples—peeled cored, quartered and thinly sliced crosswise
- Reserved turkey giblets finely chopped (optional)
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped sage or 2 teaspoons dried
- 1 tablespoon chopped thyme or 1 teaspoon dried
- 2 teaspoons finely chopped rosemary
- 2 cups peeled roasted chestnuts crumbled (14 ounces)
- 2 cups chicken stock warmed
- Salt
- Freshly ground pepper
Nutritional Facts
Nutrition Facts
Herb Roasted Turkey with Cornbread Stuffing
Amount per Serving
Calories
910
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
389
mg
130
%
Sodium
1437
mg
62
%
Potassium
1787
mg
51
%
Carbohydrates
45
g
15
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
138
g
276
%
Vitamin A
2223
IU
44
%
Vitamin C
18
mg
22
%
Calcium
156
mg
16
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
For the turkey:
- Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels.
- In a bowl, blend the margarine, sage and shallot and add salt and pepper.
- Starting at the cavity end of the bird, slip your hand between the skin and meat, loosening the skin over the breast and around the legs. Spread the shallot-sage margarine mixture under the skin, covering as much of the breasts and legs as possible.
- Scatter the celery, carrots, onion and turkey neck in a large roasting pan and set the turkey on top; let stand at room temperature for 1 hour.
Make the stuffing:
- Preheat the oven to 375°.
- Spread the bread cubes on a large rimmed baking sheet and bake for 20 to 25 minutes, until golden.
- Let cool slightly, then transfer to a large bowl.
- Increase the oven temperature to 425° F.
- In a large skillet, heat the olive oil until shimmering.
- Add the celery and onion and cook over moderately high heat, stirring occasionally, until softened and barely browned, 7 minutes.
- Add the apples and giblets, if using, and cook, stirring occasionally, until the apples are just tender and the giblets are cooked, 5 minutes.
- Stir in the parsley, sage, thyme and rosemary and cook until fragrant, 1 minute.
- Add to the bread and the chestnuts and the 2 cups of warm stock. Toss well and season the stuffing with salt and pepper; let cool. Do not overmix.
To Cook:
- Pack the turkey cavity and neck with the stuffing, then tie the legs together with kitchen twine.
- Roast for about 45 minutes, until richly browned.
- Baste with any accumulated pan juices and tent the breast with foil. Pour the remaining 2 cups of stock into the roasting pan.
- Turn the oven temperature down to 325° and roast the turkey for 2 to 2 1/2 hours longer, basting every 30 minutes; remove the foil for the last 30 minutes of roasting.
- The turkey is done when an instant-read thermometer inserted in an inner thigh registers 165°.
To Serve:
- Transfer the turkey to a carving board and let rest for at least 30 minutes. (Note* turkey needs about 20 minutes per lb on 325).
- Scoop the stuffing into a bowl. Strain the pan juices into a heatproof bowl and skim off.
Where's the cornbread in the cornbread stuffing?
Thevstuffing was outstanding. I added 2 Tbl. of Farina to it and a small grated carrot..