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Thanksgiving: Roast Turkey with Dried Apple & Cornbread Stuffing

Source of Recipe


From "Williams-Sonoma Complete Seasons Cookbook"






List of Ingredients



• 1 turkey (10 to 12 pounds), with the giblets
  
• Salt and ground pepper
  
• 6 cups chicken stock
  
• 1 yellow onion, diced
  
• 1 carrot, peeled and diced
  
• 6 fresh parsley sprigs, 1/4 tsp dried thyme, and 1 bay leaf
  
• .
  
• -- For the Stuffing --
  
• 3/4 cup unsalted butter
  
• 2 large yellow onions, finely diced
  
• 4 celery stalks, finely diced
  
• 1 cup dried apples, coarsely chopped
  
• 1/4 cup chopped fresh flat-leaf (Italian) parsley
  
• 1 Tbsp each chopped fresh thyme and sage
  
• Corn bread, cubed and air-dried for 2 days (5 or 6 cups)
  
• Salt and freshly ground black pepper
  
• .
  
• 1 Tbsp all-purpose flour
  
• 1 tsp cornstarch
  






Instructions



1. Rinse the turkey and giblets and pat dry. Rub the turkey inside and out with 2 teaspoons salt. Place the giblets in a saucepan and add the stock, onion, carrot and herbs. Bring to a boil, reduce the heat to low, and simmer until reduced by three-fourths, about 1-1/2 hours. Strain through a fine-mesh sieve.
   
   
2. To make the stuffing: In a large frying pan over medium heat, melt 1/2 cup of the butter. Add the onions and celery and sauté until soft, about 10 minutes. Transfer to a bowl and add the apples, parsley, thyme, sage, cornbread, and about 1-1/2 cups of the stock. Stir until well mixed, light and fluffy. Season with salt and pepper. Preheat an oven to 400° F.
   
   
3. Stuff the body and neck cavity loosely with the stuffing, then truss. Place, breast-side up, on an oiled rack in a roasting pan; tuck the wing tips under the breast. Melt the remaining 1/4 cup butter and brush 1 tablespoon on the turkey. Soak a double-layer of cheesecloth large enough to cover the turkey in the remaining butter.
   
   
4. Roast for 45 minutes. Reduce the heat to 325° F. Drape the soaked cheesecloth over the turkey and continue to roast, basting every 30 minutes, until the juices run clear when the thickest part of the thigh is pricked, or an instant-read thermometer inserted into the thigh registers 180° F, 1-1/2 to 2 hours longer. Remove from the oven and let stand for 20 minutes. Discard the cheesecloth and transfer the turkey to a platter.
   
   
5. Reserve 2 tablespoons fat and drippings in the pan (discard the rest) and place over high heat. In a cup, whisk together the flour, cornstarch, and 1/2 cup of the stock, then whisk into the pan. Add the remaining stock and stir until thickened, about 2 minutes. Simmer for 1 minute longer and strain through a fine-mesh sieve into a sauceboat; keep warm.
   
   Snip the trussing string. Carve the turkey and spoon the stuffing into a serving dish at the table. Pass the gravy.
   
   Serves 8