Double-Stuffed Turkey

Double-Stuffed Turkey

1 12- to 14-pound turkey, rinsed and thoroughly patted dry
2 1/2 cups Herbed Sausage (recipe follows)
8 to 10 cups Herbed Sausage and Onion Dressing (recipes follow)
salt and freshly ground pepper
1 turkey liver, minced

1/2 cup (1 stick) butter
1/2 cup oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped

Brown Turkey Stock (recipe follows)
1/2 cup dry white wine

2 tablespoons (1/4 stick} bitter
2 tablespoons all-purpose flour
1/2 cup (total) finely diced carrots, celery and turnip, blanched 45 seconds and drained

Loosen skin over turkey breast, thighs and drumsticks with fingers, being
careful not to pierce skin. Pat 1/4 to 1/2 inch layer of Herbed Sausage
between skin and flesh of breast, thighs and drumsticks, adding any
remainder to Herbed Sausage and Onion Dressing. Season neck cavity with salt and pepper. Fill with some of Herbed Sausage and Onion Dressing. Fold skin over and truss. Add minced liver to remaining dressing. Salt and pepper
breast cavity and fill with dressing (do not pack tightly; dressing expands
during roasting). Truss breast cavity.

Preheat oven to 325° F. Melt butter with oil in small saucepan over medium
heat. Brush turkey with mixture. Place bird on its side on rack in large
shallow pan and roast 1 hour, basting with butter-oil mixture every 30
minutes. Turn turkey on other side and continue roasting 2 hours, basting
with butter-oil mixture every 30 minutes and turning pan for even heating as
necessary. Turn bird breast side up. Reduce heat to 300° F. Add chopped
onion, carrot and celery to pan juices. Continue roasting and basting until
thermometer inserted in thickest part of thigh or breast registers 175° F to
180°F, about 45 minutes (tent turkey with foil if it begins browning too
quickly). Transfer to heated large serving platter. Discard trussing; cover
turkey loosely with aluminum foil (Bird will stay warm 45 minutes.

Bring Brown Turkey Stock to simmer over low heat. Spoon off excess fat from
pan juices and discard. Add pan juices to stock. Deglaze pan with white
wine, scraping up any browned bits. Blend wine mixture into stock. Combine
butter and flour in small Saucepan over low heat and mix well. Gradually
stir into stock until desired consistency. Add diced carrot, celery and
turnip. Transfer to sauce boat and serve hot. Carve turkey at table.

Serves 12 persons.

Brown Turkey Stock:
1/2 cup oil
1 turkey neck, heart and gizzard
1 cup each chopped onion, carrot, celery and turnip
3 tomatoes, peeled, cored, seeded and coarsely chopped
4 cups (1 quart) chicken broth or stock
1 1/2 cup dry white wine
2 parsley sprigs
1/2 teaspoon salt bouquet garni (2 bay leaves, 1 teaspoon each dried thyme, sage and summer savory)

Heat oil in large saucepan over medium-high heat. Add turkey neck, heart and gizzard. Stir in onion, carrot, celery and turnip and sauté until well
browned. Blend in tomatoes, chicken broth or stock, white wine, salt and
bouquet garni. Simmer, uncovered, about 1 1/2 hours. Cover partially and
cook another 1 1/2 hours. Strain stock into large saucepan, pressing
vegetables with back of spoon to extract as much liquid as possible.

Herbed Sausage: 1 1/2 pounds boneless lean pork, cut into 1-inch cubes 1
pound boneless, skinless or turkey, cut into 1-inch cubes 1 pound fresh pork
fat or rindless salt pork, cut into 1/2-inch cubes, simmered in water 10
minutes and drained

1/3 cup brandy
1 tablespoon celery salt
2 teaspoons ground sage
2 teaspoons ground rosemary
1 teaspoon freshly ground pepper
1/2 teaspoon thyme, crumbled
1/2 teaspoon dried summer savory, crumbled
1/2 teaspoon freshly ground nutmeg
1 teaspoon oil

Grind pork, chicken and pork fat in batches in processor. Transfer to large
mixing bowl. Add all remaining ingredients except oil and blend.

Heat 1 teaspoon oil in small skillet over medium-high heat. Add 1 tablespoon
of Herbed Sausage mixture and cook through. Taste and adjust seasoning for
remaining uncooked sausage mixture. Cover and refrigerate.

Herbed Sausage is best refrigerated overnight to mellow. Let stand at room
temperature for about 1 hour before using.

Herbed Sausage and Onion Dressing:
4 large Bermuda onions, unpeeled
12 cups dry bread cubes (preferably good French or Italian bread)
3 cups whipping cream
2 1/2 cups Herbed Sausage (recipe above)
2 tablespoons (1/4 stick) butter
1 cup minced celery
1/2 cup chopped fresh parsley
1 tablespoon celery salt
1 generous tablespoon dried summer savory crumbled
2 teaspoons ground rosemary
2 teaspoons ground sage
1 teaspoons dried thyme, crumbled
1 teaspoons freshly ground pepper
1 teaspoon oil

Preheat oven to 400°F. Lightly grease baking sheet. Arrange onions on sheet.
Roast 1 hour. Cool; peel and mince (you should have about 2 1/2 cups).

Combine bread cubes and whipping cream in bowl and set aside.

Cook Herbed Sausage, covered, in large skillet over medium heat, about 10 to
12 minutes. Transfer to large mixing bowl using slotted spoon. Drain bread
cubes and squeeze dry; pat lightly with paper towel. Add to sausage. Blend
in 2 1/2 cups onions (reserve remainder for Green Beans in Red Pepper Butter
(recipe to follow); toss to blend well.

Heat 2 tablespoons butter in same skillet. Add minced celery and sauté until
transparent. Add to sausage mixture with all remaining ingredients except
oil and blend thoroughly.

Heat 1 teaspoon oil in small skillet over medium-high heat. Add 1 tablespoon
dressing and cook through. Taste and adjust seasoning for remaining uncooked dressing mixture. Refrigerate.

Let stand at room temperature 1 hour before stuffing turkey.

Servings: 4