Holiday Entertaining: Roast Turkey with sage-bread stuffing recipe

With American Thanksgiving and the Holiday season on the horizon, here is a turkey recipe that is bound to be a surefire hit at your next festive gathering.

“Turkey almost always has the place of honour when family and friends gather for holiday meals. It’s perfect when serving a crowd. It’s economical, too, and everyone loves it,” reads the description excerpted from Best of Bridge Holiday Classics: 225 Recipes for Special Occasions.

“Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.“

This recipe is from the Best of Bridge Holiday Classics: 225 Recipes for Special Occasions. Text Copyright © 2014 Robert Rose Inc. Photographs copyright © 2014 Robert Rose Inc. www.robertrose.ca. Used by special arrangement with Robert Rose Inc. Publishing. Available wherever books are sold. All rights reserved.

Stuffing ingredients

1/3 cup butter 75 mL

2 cups chopped onions 500 mL

2 cups chopped celery 500 mL

8 oz mushrooms, chopped 250 g

4 cloves garlic, minced 4

1 tbsp dried rubbed sage 15 mL

1 tsp dried thyme 5 mL

1 tsp dried marjoram 5 mL

1 tsp salt 5 mL

1/2 tsp freshly ground black pepper 2 mL

12 cups white or whole wheat bread 3 L
cubes, toasted on baking sheet
in 350°F (180°C) oven for 15 minutes

1/2 cup chopped fresh parsley 125 mL

Turkey prep ingredients

1 cup turkey gravy stock 250 mL
(see tip, page 150)

1 turkey (about 12 to 14 lbs/6 to 7 kg) 1

2 tbsp melted butter 30 mL

6 cloves garlic, unpeeled 6

1 large onion, cut into 8 wedges 1

2 carrots, cut into chunks 2

1 large stalk celery, cut into chunks 1

1 tsp dried rosemary, crumbled 5 mL

¹⁄₂ tsp dried thyme 2 mL

¹⁄₂ tsp dried marjoram 2 mL

Salt and freshly ground
black pepper

Gravy

1/4 cup all-purpose flour 60 mL

1/2 cup white wine or additional stock 125 mL

3 cups turkey gravy stock (see tip, 750 mL
page 150)

Salt and freshly ground
black pepper

Method

Stuffing: In a large skillet, melt butter over medium heat; cook onions, celery, mushrooms, garlic, sage, thyme, marjoram, salt and pepper, stirring often, for 15 minutes or until tender. In a large bowl, combine onion mixture, bread cubes and parsley. Spoon into a greased 12-cup (3 L) casserole dish. To bake, add enough turkey stock to moisten stuffing and toss. (If you plan to stuff the bird, omit stock.) Cover with lid or foil and place in oven for the last hour of roasting turkey, uncovering for last 30 minutes to brown and crisp the top.

Turkey: Preheat oven to 325°F (160°C). Remove neck and giblets from bird; reserve to make stock.