ROAST TURKEY WITH PACIFIC NORTHWEST STUFFING

FOR THE TURKEY:
15 lb (6.75 kg) turkey
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) dried crumbled sage
1/2 tsp (2 mL) dried rosemary
salt and pepper
FOR THE STUFFING:
1 lb (500 g) sweet italian sausage
1 cup (250 mL) chopped shallots or 2 cups (500 mL) chopped onions
1 tbsp (15 mL) dried sage
1 tsp (5 mL) dried thyme
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
12 cups (3 L) cubed day-old bread
2 cups (500 mL) toasted hazelnuts, chopped
1 1/2 cups (375 mL) dried currants
1/4 cup (50 mL) chicken stock
1/4 cup (50 mL) Madeira
1-1/2 tsp (7 mL) grated orange rind
FOR THE STOCK:
4 1/2 cups (1.125 L) chicken stock or water
1 1/2 cups (375 mL) (approx) water
1 onion, chopped
1/2 cup (125 mL) sliced carrot
1/2 cup (125 mL) sliced celery
FOR THE GRAVY:
1/4 cup (50 mL) all purpose flour
1/4 cup (50 mL) sherry (optional)
salt and pepper

TO MAKE THE STUFFING:
Remove sausage meat from casing; crumble into large skillet. Cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.

Drain off all but 1 teaspoon (5 mL) of fat. Add shallots, sage, thyme, salt and pepper. Cook for 5 to 7 minutes or until very tender.

In a large bowl, combine sausage mixture, bread cubes, hazelnuts, currants, stock, Madeira and orange rind until well mixed. Taste and adjust seasoning. (Make ahead: Cool, cover and refrigerated for up to 2 days or freeze for up to 1 week. Thaw in refrigerator for 24 hours.) Makes 16 cups (4 L)

TO PREPARE THE TURKEY:
Preheat oven to 325 degrees F (160C).

Remove giblets and neck from turkey and place in large saucepan, reserving liver for another use; set aside.

Rinse turkey inside and out; dry skin and cavity well. Fill neck cavity with stuffing; fold neck skin over stuffing and skewer to back. Stuff body cavity. Tuck legs under band of skin or tie together with 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.

Tent turkey with foil, dull side out, tucking in ends and leaving sides open. Roast for 4 hours, basting every 30 minutes. Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted into thigh registers 185 degrees F (85C) and stuffing 165 degrees F (75C). Transfer to plate; let stand, loosely covered, for about 20 minutes.

TO MAKE THE STOCK:
Meanwhile, add stock, water, onion, carrot and celery to saucepan with turkey parts, bring to a 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 (750 mL) and set aside.

TO MAKE THE GRAVY:
Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan. 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.

Servings: 8 to 10
Source: Food Network Canada

Hi Kathy,

I hope someone will have the exact recipe you're looking for. If it doesn't turn up, maybe this one will do.

Happy Holiday Cooking!

Betsy