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Poultry >  Thanksgiving >  Roast Turkey with Hazelnut Stuffing >

 

Roast Turkey with Hazelnut Stuffing

 

Turkey:

• 1 whole turkey (14-to-16-pounds)

• 1/2 C kosher salt

• 2 Granny Smith apples, quartered

• 1 tsp. nutmeg

• 1 tsp. allspice

• 1 orange, quartered

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

• 1 C unsalted butter

• 1/4 C orange juice

• 1/4 C lemon juice

• 1/2 tsp. black pepper

• 3 TBS fresh thyme (or 1 TBS dry thyme)

• 1/2 tsp. salt

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

• 1 C unsalted butter

• 1/4 C maple syrup

Sausage & Hazelnut Stuffing:

• 1 C hazelnuts, roasted & skinned

• 1 LB pork sausage

• 1/2 LB chicken breast, skinned, boned & diced

• 1/2 C unsalted butter

• 1 C onion, chopped

• 2 C celery, chopped

• 2 TBS sage

• 1/2 LB ham, diced

• 8 C stale bread, cut in 1/2-inch cubes

• 1 C fresh parsley, chopped

• 3 large eggs, beaten

• 2 tsp. kosher salt

• 2 tsp. black pepper

• 2 oz. Amaretto liqueur

• 1 C turkey stock

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.

 

Related Links:

• Food Articles: Thanksgiving with Food Fare

• Food Fare Culinary Collection: Thanksgiving with Food Fare

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