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Food Fare: Thanksgiving RecipesRoast Turkey with Hazelnut Stuffing



#1 Basting Sauce (to use at start of roasting):

#2 Basting Sauce (to use at end of roasting):

Sausage & Hazelnut Stuffing:

Prepare Turkey:

Rub salt all over turkey, inside and out. Cover turkey with cold water and allow to sit in the sink for about for one hour; process will eliminate blood and remove gamey taste. Preheat oven to 350-degrees F. In a bowl, mix spices with apples. Place 1/2 of apple mixture inside turkey near the breast. Using the other half of apple mixture and quartered orange, stuff under the inside-back of the turkey. Prepare basting sauce #1 by heating butter, juices and spices in a saucepan. Place turkey in roasting pan; add basting sauce. Roast, covered with foil, for about two hours.


Prepare Stuffing:

Place hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage and drain. Add 3 teaspoons butter to pan and fry chicken until meat is no longer pink. Sauté onions, celery and sage until translucent. Place ham and remaining vegetables in large bowl; add pork, chicken and bread. Mix well. Add eggs and Amaretto liqueur. Add turkey stock to moisten. Place mixture in baking pan; bake for about one hour at 350-degrees F.


Finish Roasting Turkey:

Remove foil cover from turkey; roast until internal temperature is 175-degrees F, basting every fifteen minutes. Prepare #2 basting sauce by heating butter and maple syrup in a saucepan. Remove turkey from oven when it reaches 175-degrees F. Allow to rest; turkey will continue to cook, reaching 180-degrees in fifteen minutes. Baste turkey with #2 sauce until all sauce is gone. Remove fruit from inside the turkey. Slice and serve.


Recipe makes six to eight servings.


*Recipe derived from John Moraru at Epicurious.


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