Name of EventThanksgiving USA
|Preparation time||30-35 minutes + 15 minutes stuffing|
|Cooking time||Turkey 3 hours Stuffing 1 hour|
- 1 10-12-pound turkey
- 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons canola, oil
- 2 tablespoons butter (room temperature)
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
- 3 cups water, plus more as needed
- 3 tablespoons unsalted butter
- ½ cup dried cherries or cranberries
- 1 medium red onion, chopped
- 2 stalks celery, trimmed and chopped
- 2 cloves garlic, minced
- 1 pound chorizo or fresh pork sausage, casing removed and sausage crumbled
- 4 cups prepared cornbread#, cubed (gluten-free or with gluten), coarsely crumbled
- 1 ½ teaspoon fresh thyme leaves (removed from about 8-10 medium sprigs)
- 1 tablespoon fresh sage leaves, diced (approximately 10-12 medium-large sage leaves)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten
- 1 cup low-sodium/Salt reduced Chicken Broth/Stock
#The recipe can be made gluten-free or with gluten based on the type of cornbread used.
- Position a rack in the lower third of the oven; preheat to 475°F.
- Remove giblets and neck from turkey cavities and reserve for making gravy.
- Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey and onto the breast meat.
- Combine about 2 teaspoons of the mixed herbs to the butter. Gently lift skin from the breast area being careful not to rip the skin. Gently insert the butter/herb mixture and rub onto breast area.
- Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.
- Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
- Preheat oven to 350 F
- In a large, ovenproof skillet, melt the butter over medium-high heat.
- Add the cherries/cranberries, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Cook until the onions become translucent and begin to brown.
- Add the chorizo and brown for 2-3 minutes
- Add the sage and thyme. Saute for 1-2 minutes until the herbs become fragrant.
- Add the cornbread, salt and pepper. Mix well to combine all ingredients evenly.
- Add the egg and mix again.
- Pour the chicken stock evenly over the cornbread mixture. Pour the broth evenly over the cornbread mixture.
- Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately.
- Additional chopped sage and thyme can be added to garnish the dressing.
The stuffing can be combined on the stove top into a buttered casserole dish to complete cooking in the oven and then served with the rest of the meal.