Roast Turkey with Cornbread and Sausage Stuffing The stuffing recipe will suffice for a ~16 lb turkey. With a smaller one, heat up the extra stuffing in a small pot in the last half hour of cooking; with one larger than 20 lbs, you may need to scale the stuffing accordingly. First, cook the cornbread: 1 Tbsp oil, butter, or bacon fat. 1 3/4 cup cornmeal 1 Tbsp sugar 1 tsp salt 1 tsp baking powder 1 tsp baking soda 2 eggs 2 cups buttermilk (or yoghurt, or 2 cups milk + 1 Tbsp white vinegar, mixed together) 1. Preheat the oven to 450. 2. Mix the dry ingredients in a bowl. Beat the eggs and buttermilk, yoghurt, or milk and vinegar together in another bowl. 3. Add the liquid ingredients to the dry ones, and mix; some lumps are okay. 4. Put the oil, butter, or bacon grease in a square pan, and heat in the oven until hot; tilt to grease the sides of the pan. 5. Pour in the mixture, and cook for 20 minutes, or until browned at the top, and firm when pressed at the center. Let cool. Next, make the stuffing: Cornbread, as above. 1 large onion, coarsely chopped 2-3 stalks celery, coarsely chopped 2 Tbsps butter 1/2 lb sausage meat (or the equivalent from Italian sausages, casings removed) 2 Tbsps chopped fresh sage, or 1 tsp dried sage 2 Tbsps chopped fresh thyme, or 1 tsp dried thyme 1/2 cup chicken stock, broth, or water. Salt and pepper to taste. 1. Melt the butter in a skillet; add the chopped onion and celery, and cook over medium heat until the onion is soft, about 5 minutes. 2. Slice the cornbread into half inch cubes, and put in a bowl, along with any crumbs resulting. Add the wilted onion, celery, and butter. 3. In the same skillet, crumble the sausage meat, and cook until no longer pink; add it to the cornbread. 4. Add the sage, thyme, stock or other liquid, and salt and pepper. 5. If doing this the night before, refrigerate until later. Otherwise, stuff the front and rear of the turkey with the mixture. Truss the turkey, or use metal or bamboo skewers to hold the stuffing into both front and rears. (Dont stuff until you are about to start roasting; otherwise, bacteria from the turkey can start to replicate in the stuffing overnight.) If you have a surplus of stuffing, put in a roasting pan, and roast separately for the last half hour. Finally: 1 Turkey 1. Preheat the oven to 325. 2. Stuff the turkey with the stuffing. Ignore recipes that tell you to stuff it loosely; cram as much as you can both into the front cavity, and the rear, and use skewers or trussing thread to hold it closed. 3. Baste it with melted butter, olive oil, or drape it with bacon strips. 4. Pour a cup of broth, white wine, or water into the roasting pan. 5. Put it on a rack in a roasting pan large enough to hold it. If you do not have a large enough pan, buy a cheap aluminum roasting pan. If you dont have a rack, place several carrots lengthwise, arranged under the bird to hold it aloft. (Theyll be delicious, roasted, later.) 6. Put it in the oven. Assume 15 minutes per pound. 7. Baste every 30 minutes. Initially, there may not be enough accumulated liquid to baste; if not, squirt with stock, wine, or water. Later on, plenty of fat should be cooked out of the bird to baste it with. 8. When the expected time is up, test by pulling on a leg. It should move easily. If it does not, increase the temperature to 425, give it another 15 minutes, and try again. Continue to baste. 9. When done, take it out of the oven, and let it sit 15 minutes before carving. In the meantime, make the gravy.
Posted on: Wed, 26 Nov 2014 08:25:32 +0000
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