Southern roasted turkey with andouille cornbread stuffing

4 servings

Ingredients

Quantity Ingredient
12 pounds Fresh turkey
10 Fresh sage leaves
10 Sprigs fresh thyme
12 tablespoons Butter; melted
Salt and freshly ground pepper
2 cups Dry white wine
¼ pounds Unsalted butter
2 mediums Onions; coarsely chopped
2 Cloves garlic; coarsely chopped
1 pounds Andouille sausage; 1/4” thick slices
3 Shallots; thinly sliced
1 cup Celery; coarsely chopped
1 Loaf cornbread; cut into cubes and
; left out overnight
½ cup Fresh flat leaf parsley; coarsely chopped
1 tablespoon Dried sage leaves
⅛ teaspoon Cayenne pepper
2 Eggs; beaten
Salt and freshly ground pepper

Directions

TURKEY

STUFFING

How to Prepare the Turkey:

Preheat the oven to 400 degrees F. Remove the neck and the gizzards from the inside of the turkey and rinse the bird thoroughly with cold water. Pat dry. Rub some melted butter over the entire surface of the turkey. Using your fingers gently loosen the skin from the breast and drumsticks.

Carefully arrange the sage and thyme under the skin. Lightly salt the cavity. Turn the turkey breast-side-down and loosely stuff the neck cavity with 2 cups of the stuffing. Pull the neck skin over the cavity and fasten it to the back of the turkey with skewers or wooden picks. Turn the turkey breast-side-up and fold the wing tips until they are almost touching. Stuff the main cavity with about 4-5 cups of stuffing. Tie the drumsticks together with kitchen string.

Place the turkey on a rack in a large roasting pan and brush with some of the melted butter, season with salt and pepper. Roast the turkey for 30 minutes at 400 degrees then turn down to 350 degrees F. Continue cooking, basting every 30 minutes with the melted butter and pan drippings until an instant read thermometer inserted in the thigh registers 175 to 180 degrees F. During the last half hour of cooking, add the white wine to the pan. Let rest 20 - 30 minutes before carving.

How to Prepare the Stuffing:

In a large skillet over medium heat, melt the butter and saut‚ the onions and garlic until soft. Add the sausage and shallots and cook for an additional 10 minutes. Add the celery and cook until soft, about 5-7 minutes.

Remove the mixture from the heat and fold in the cornbread, parsley, sage, and cayenne pepper. Stir in the eggs and season with salt and pepper. If the stuffing appears too dry, moisten with a little stock or water. Make certain to cool stuffing to room temperature before stuffing the turkey.

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