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Roast turkey with mushroom bread stuffing


For the stuffing:

2 tablespoons olive oil

2 tablespoons butter

1 large Spanish onion, coarsely chopped

2 stalks celery, coarsely chopped

1 pound mushrooms, coarsely chopped

2 teaspoons dried sage

1 teaspoon dried thyme

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper, to taste

1/4 cup port wine

6 cups dried bread cubes

1/4 cup freshly chopped parsley

1 egg, lightly beaten

1 1/2 cups chicken broth

In a large saute pan, heat the oil and melt the butter. Add the onion and celery and saute over medium-high heat for 10 minutes, stirring often. Add the mushrooms, sage, thyme, nutmeg, salt, and pepper, and continue to saute for 5 minutes, stirring often.

Add the wine and bring to a boil. Reduce to 2 tablespoons. Place the bread and parsley in a bowl. Fold in the egg and chicken broth. Mix in the vegetables. Refrigerate until it is time to stuff the bird.

For the turkey:

1 14-pound turkey, neck and giblets removed and reserved for stock

Salt and freshly ground black pepper, to taste


Olive oil, for drizzling

1 bunch fresh rosemary

2 cups white wine

1 tablespoon butter

1 tablespoon flour

Turkey stock (recipe follows)

Heat the oven to 450 degrees. Season the neck, body cavity, and body of the bird with salt and pepper. Loosely stuff the neck and cavity of the bird. Secure the neck skin over the stuffing and stitch with butcher twine or secure with toothpicks. Tie the legs together.

Place the bird, breast side up, in a roasting pan. Drizzle with olive oil, surround with rosemary sprigs, and pour the wine over the bird. Roast for 20 minutes. Lower the oven temperature to 350 degrees. Roast the turkey, basting every 30 minutes, until the internal temperature of the leg registers 180 degrees. Remove the bird from the oven and transfer to a cutting board. Set aside for 20 minutes to rest before carving. Make sure to remove all the stuffing from the bird.

Strain the turkey juices from the pan into a large measuring cup. Set aside until the fat has separated from the juices. With a bulb baster placed in the bottom of the cup, remove the juices and place in the saucepan with the stock (see recipe below). Discard the fat.

In a heavy-based saucepan, melt the butter. Stir in the flour and cook, stirring, over medium heat for 2 minutes. Gradually whisk in the stock and turkey juices until there are no lumps. Cook the gravy over medium-low heat for 10 minutes or until slightly thickened. Place in a sauceboat to be passed around the table.

Carve the turkey and serve at once.

For the stock:

Turkey giblets and neck

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1 bay leaf

1 bunch parsely stems

5 black peppercorns

1 allspice

While the turkey is roasting, prepare the stock. In a stockpot, cover the giblets, neck, onion, carrot, and celery with water and bring to a boil. Reduce heat to low. Wrap the bay leaf, parsley, peppercorns, and allspice in cheesecloth and add it to the stockpot. Cook the stock for 1 hour. Drain through a fine sieve. Reserve the broth until the turkey is done.

Julie Riven.

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