ROAST TURKEY & SAUSAGE STUFFING
A Thankful & Sustainable Thanksgiving
Recipes From Jennifer Carroll
(Creating the Perfect Thanksgiving)
See also: Pumpkin Layer Cake
ROAST TURKEY RECIPE
1 fresh turkey breast, rinsed and patted dry
1 oven bag for turkey, 8 to 24 pound size
1 tablespoon flour
1 large vidalia onion, coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, peeled and coarsely chopped
1 stick softened butter
2 tablespoons of salt
2 tablespoons garlic pepper
1 teaspoon thyme
1 teaspoon sage
vegetable oil spray
1 - Preheat oven to 350°F.
2 - Shake flour in oven bag; place in large roasting pan at least 2 inches deep. To reduce having the turkey stick to the bag, spray inside of bag with nonstick spray.
3 - Chop onions, celery and carrots and place in oven bag. Rub softened butter liberally all over turkey. Sprinkle salt, garlic pepper, thyme, and sage all-over turkey (inside too!).
4 - Place turkey in oven bag on top of vegetables. Close oven bag with nylon tie; cut six 1/2- inch slits in top. I recommend inserting a meat thermometer through slit in bag into the turkey to monitor cooking temperature. Tuck ends of bag in pan, careful that bag is not overhanging pan.
5 - Bake 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 165°F.
Note: I allow a little more time so that I can brown the top of the bird to a beautiful, golden color. Don’t be afraid to use your broiler at the very end, if necessary. Just don’t walk away from it if you do.
7 - Allow turkey to stand in bag for 15 minutes before opening and carvings. Reserve bag liquid for gravy.
· 1 pound of natural sausage
· 1/2 medium sweet onion, chopped
· 2 boxes of herbed stuffing mix
· 2 1/2 cups of turkey or chicken stock
· 1 cup dried cranberries
· 2 tablespoons of butter
1 - Begin to brown sausage over medium heat in saute pan. Use a wooden spoon to crumble the sausage while it’s cooking. Add onions after a couple of minutes. Cook until onions are translucent and sausage is done. Drain fat.
2 - In a large saucepan bring stock to a boil add butter. Turn off heat and add a stuffing mix and let sit for about 5 minutes. Stir in sausage, onions and cranberries. Serve immediately.