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Turkey with sausage stuffing




Source of Recipe


Suzanne Somers


Recipe Introduction


Sausage Stuffing and Tarragon Gravy

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 12 TO 14


Once you’ve made this recipe for turkey, stuffing, and gravy, you’ll never go back to the traditional again.
This is the most incredible stuffing for your Thanksgiving turkey or roast chicken. You can use it in stuffed Vegetables Provencal or just have it as a side dish. No one will ever ask for bread stuffing again.




List of Ingredients




1 turkey (14 pounds)
Mushroom Sausage Stuffing (opposite)
6 tablespoons butter (softened)
2 bunches fresh tarragon (chopped)
Salt and freshly ground black pepper
8 cups chicken broth

Mushroom Sausage Stuffing
4 onions (thinly sliced)
2 to 4 tablespoons olive oil
4 cups coarsely chopped shiitake and oyster mushrooms (or regular white button mushrooms)
Salt and freshly ground black pepper
1/2 cup dry white wine
2 tablespoons butter
2 pounds spicy turkey sausage meat (removed from casings)
1 bunch fresh tarragon (leaves only)



Recipe



Sausage Stuffing and Tarragon Gravy

Preheat the oven to 325°F. Fill the cavity of the turkey with stuffing. Rub the outside of the turkey with 3 tablespoons of the butter, the tarragon, salt, and pepper. Pour 6 cups of broth into the bottom of the roasting pan. Bake the turkey for about 4 hours, basting every 30 minutes or so. If the bird starts getting too brown, cover with a foil tent. (Check for doneness with a meat thermometer—it should register somewhere between 162°F and 170°F.) When the turkey is cooked, remove it from the pan and keep warm. Pour off most of the fat in the roasting pan, until only 2 to 3 tablespoons remain. Heat the remaining 2 cups of broth. Place the roasting pan on the stovetop over high heat and add the hot broth, scraping the brown bits off the bottom of the pan. Reduce by half and remove from the heat. Add the remaining butter, one tablespoon at a time, until well combined. Carve the turkey and serve with the stuffing and delicious tarragon-flavored gravy. Be sure to put lots of sauce on the plate so the other side dishes are flavored by these great-tasting juices.

Mushroom Sausage Stuffing
Saute the onions in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saute the mushrooms until crisp on the edges, about 10 to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside. In large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add to the mushroom mixture along with the tarragon and combine thoroughly.