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Scale
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
- ½ teaspoon pepper
- 12–14 pound turkey, thawed if frozen, neck and giblets removed
- ½ cup butter, melted
Gravy:
- 3 Tablespoons all-purpose flour
- ½ cup milk
- Chicken broth, as needed
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dry sherry
Instructions
- Preheat oven to 350°F. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat cook pork with giblets, breaking up meat with spoon, until browned, about 8 minutes.
- Remove meat with 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
- Cook Time: 220