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Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving
Photo by www.epicurious.com

Ingredients

  • 1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier
  • 1 teaspoon water
  • 1 large leek
  • 10 sprigs Italian parsley
  • 3 cups turkey stock
  • 4 tablespoons all-purpose flour
  • 8 tablespoons unsalted butter
  • + 25 more ingredients
    • 1 egg
    • kosher salt
    • Country Sausage and Sage Dressing
    • salt
    • 4 bay leaves
    • 1 carrot
    • ¼ cup all-purpose flour
    • 4 branches fresh rosemary
    • giblets from turkey
    • ½ apple
    • Cranberry Relish
    • freshly ground pepper
    • freshly ground black pepper
    • 1 lemon
    • ½ medium onion
    • trimmings from the turkey
    • ½ medium onion
    • 2 stalks celery
    • 10 black peppercorns
    • 10 sprigs fresh thyme
    • 2 fresh sage
    • 5 Italian parsley stems
    • 6 tablespoons unsalted butter
    • 2 bay leaves
    • ¼ cup vegetable oil

1. Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin. 2. Make the stuffing by roughly chopping the lemon , apple, o...

View full recipe at Epicurious

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