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Stuffing and Turkey:
- 6 crusty rolls, about 1 pound, broken into small pieces
- 1 pound ground pork
- Turkey giblets, diced
- 3 apples, cored and chopped, about 5 cups
- 2 ribs celery chopped, about 2 cups
- 1 medium onion, chopped
- 2 eggs, lightly beaten
- 2 teaspoons salt
- 1 teaspoon dried sage
- 1/2 teaspoon pepper
- 12–14 pound turkey, thawed if frozen, neck and giblets removed
- 1/2 cup butter, melted
Gravy:
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- Chicken broth, as needed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup dry sherry
Instructions
- Preheat oven to 350°F (175°C).
- Place turkey in a roasting pan and rub with olive oil. Combine the cinnamon, cloves, allspice, and peppercorns; rub over turkey.
- Place turkey in the oven and roast for about 1 hour until juices run clear.
- Prepare a sauce by combining the cranberries and 2 cups water in a saucepan and bringing to a boil. Lower the heat and cook until cranberries begin to pop; add the orange juice.
- Combine the cornstarch or arrowroot with 2 tablespoons of water and add to the sauce. Cook until thick and serve over sliced turkey.
Notes
- Preheat oven to 350°F. For stuffing, soak roll pieces in water, squeeze almost dry, and set aside. In a large skillet over high heat, cook pork with giblets, breaking up meat with a spoon, until browned, about 8 minutes.
- Remove meat with a slotted spoon; set aside. To drippings in skillet add apples, celery and onion; cook until just softened, about 10 minutes.
- In large bowl combine bread, meat mixture, vegetable mixture, eggs, salt, sage and pepper.
- Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 6-cup casserole.
- Place turkey on rack set in roasting pan.
- Pour melted butter over turkey. Roast, basting every 30 minutes with pan juices, until thermometer inserted into thickest part of thigh registers 180°F 3 to 3½ hours.
- Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving.
- Meanwhile, for gravy, skim fat from pan juices, reserving 3 tbs. fat. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes.
- Combine milk and pan juices with enough broth to equal 2 cups. Add to roasting pan with oregano, salt and pepper; bring to boil.
- Add sherry, cook until mixture thickens slightly, about 2 minutes. Serve with turkey.
- Prep Time: 60 minutes
- Cook Time: 220 minutes