Roast Turkey with Dried Apple and Corn Bread Stuffing

Cookbook

Roast Turkey with
Dried Apple and Corn Bread Stuffing

Serves 8

Roast Turkey 1 turkey, 10-12 lb (5-6 kg), with the giblets
Salt and ground pepper
6 cups (48 fl oz/l.5 l) chicken stock
1 yellow onion, diced
1 carrot, peeled and diced
6 fresh parsley sprigs,
1/4 teaspoon dried thyme and 1 bay leaf

For The Stuffing:
3/4 cup (6 oz/185 g) unsalted butter
2 large yellow onions, finely diced
4 celery stalks, finely diced
1 cup (3 oz/90 g) dried apples, coarsely chopped
1/4 cup (1/3 oz/10 g) chopped
   fresh flat-leaf (Italian) parsley
1 tablespoon each chopped fresh thyme and sage
Corn bread (store-bought or homemade),
   cubed and air-dried for 2 days
   (5-6 cups/10-12oz/300-360 g)
Salt and freshly ground pepper

1 tablespoon all-purpose (plain) flour
1 teaspoon cornstarch (cornflour)

Rinse the turkey and giblets and pat dry. Rub the turkey inside and out with 2 teaspoons salt. Place the giblets in a saucepan and add the stock, onion, carrot and herbs. Bring to a boil, reduce the heat to low and simmer until reduced by three-fourths, about 1-1/2 hours. Strain through a fine-mesh sieve.

To make the stuffing, in a large frying pan over medium heat, melt 1/2 cup (4 oz/125 g) of the butter. Add the onions and celery and sauté until soft, about 10 minutes. Transfer to a bowl and add the apples, parsley, thyme, sage, corn bread and about 1-1/2 cups (12 fl oz/375 ml) of the stock. Stir until well mixed, light and fluffy. Season with salt and pepper. Preheat an oven to 400 degrees F. (200 degrees C).

Stuff the body and neck cavity loosely with the stuffing, then truss. Place, breast side up, on an oiled rack in a roasting pan; tuck the wing tips under the breast. Melt the remaining 1/4 cup (2 oz/60 g) butter and brush 1 tablespoon on the turkey. Soak a double layer of cheesecloth (muslin) large enough to cover the turkey in the remaining butter.

Roast for 45 minutes. Reduce the heat to 325 degrees F (165 degrees C). Drape the soaked cheesecloth over the turkey and continue to roast, basting every 30 minutes, until the juices run clear when the thickest part of the thigh is pricked or an instant-read thermometer inserted into the thigh registers 180 degrees F (82 degrees C), 1-1/2 to 2 hours longer. Remove from the oven and let stand for 20 minutes. Discard the cheesecloth and transfer the turkey to a platter.

Reserve 2 tablespoons fat and drippings in the pan (discard the rest) and place over high heat. In a cup, whisk together the flour, cornstarch and 1/2 cup (4 fl oz/125 ml) of the stock, then whisk into the pan. Add the remaining stock and stir until thickened, about 2 minutes. Simmer for 1 minute longer and strain through a fine-mesh sieve into a sauceboat; keep warm.

Snip the trussing string. Carve the turkey and spoon the stuffing into a serving dish at the table. Pass the gravy.

Buy the Book!

Williams-Sonoma Complete Seasons Cookbooks
Year-round Cooking with Fresh Ingredients
By Chuck Williams and Joanne Weir
Time Life Books
Hardback, $23.50
Color photos throughout
ISBN: 0-7370-2032-6
Recipe reprinted by permission.