Roast Turkey with Bacon and Chestnut Stuffing
5 Slices bacon, chopped
1/4 cup Butter
3 Onions, chopped
3 Stalks celery, chopped
1/4 cup Chopped fresh sage
1 Sweet red pepper, chopped 1
1 tsp Pepper
1/2 tsp Salt
12 cups Cubed day-old Italian or French bread
1 Can chestnuts, drained
1/4 cup Chopped fresh parsley
1-1/4 cups Chicken stock
In large skillet, cook bacon over medium heat for 5 minutes or until
cooked but not crisp. Add butter, onions, celery and sage; cook,
stirring occasionally, for 30 minutes or until softened. Add red
pepper, pepper and salt; cook for 5 minutes.
In large bowl, toss vegetable mixture with bread. Add chestnuts and
parsley; drizzle with stock and toss to combine. Let cool.
Loosely stuff into cavity of turkey. Makes 12 cups, enough stuffing
for 15-lb turkey.
Golden Roast Turkey
Count on 1 lb uncooked per person. A 15 lb turkey will serve 12
Remove giblets and neck; reserve for stock or gravy. Rinse turkey
under cold water; pat dry inside and out. Loosely stuff neck opening
with stuffing, if desired; fold skin over stuffing and skewer to
back. Lift wings and twist under back. Stuff body cavity if desired.
Tuck legs under band of skin or tie together with kitchen string.
Place turkey on rack in roasting pan. Brush with about 2 tbsp
butter, melted; sprinkle with salt and pepper. Tent with foil,
tucking in sides but leaving ends open. Roast in 325°F oven for
3-1/2 hours, basting every 30 minutes. Uncover and roast for about 1
hour longer or until meat thermometer inserted in the thickest part
of the thigh reaches 180°F.
Transfer to cutting board; tent with foil and let stand for 30
minutes. With carving knife and fork, cut skin between leg and body;
press thigh down, then cut through joint. Cut through joint in leg;
slice off dark meat from drumstick. Repeat with other leg. Repeat as
for leg to cut off wings. Starting at breastbone, carve meat thinly
in long sweeping motions.
Wild Mushroom Gravy
In bowl, pour 1-1/2 cups boiling water over 1 pkg dried porcini
mushrooms; let soak for 15 minutes. Drain in paper towel-lined
sieve, reserving liquid. Chop finely. Set aside.
Pour pan drippings into large measuring cup; skim off fat, reserving
1/4 cup fat. Add mushroom liquid, 1 can chicken stock and enough
water to pan drippings to make 4 cups.
Pour reserved fat back into roasting pan. Stir in 1/3 cup
all-purpose flour, 1/2 tsp dried sage, 1/4 tsp each salt and pepper,
then reserve mushrooms; cook over medium heat, stirring for 1
minute. Gradually whisk in stock mixture, bring to boil, stirring to
scrape up brown bits from bottom of pan. Reduce heat and simmer,
stirring often, for 2 minutes or until thickened. Makes about 4
Makes 16 servings