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Roast Turkey
with Stuffing and Gravy
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1 |
8 to 10 pound
turkey |
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4 |
slices bacon |
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1 |
cup chopped onions |
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1 |
cup sliced celery |
|
2 |
cups mushrooms |
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2 |
teaspoons celery seed |
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Butter |
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Salt and pepper |
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2 |
teaspoons ground sage |
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6 |
cups plain stuffing croutons |
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2 |
eggs, lightly beaten |
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1 |
cup water |
In a non-stick skillet,
cook bacon until crisp. Remove bacon to paper towels to drain.
Allow bacon to cool and crumble. Add onions and celery to bacon fat
and cook until tender. Stir in mushrooms and cook until golden.
Stir in seasonings. Remove skillet from heat and let cool.
Pre-heat oven to 450 degrees. Soak 3 cups stuffing croutons in
water. Squeeze out water from croutons so that they are moist but not
soggy. In a large bowl, combine dry and moist croutons with onion
mushroom mixture. Mix in eggs and moisten with water if
necessary. Fill cavity of turkey with stuffing. Cover opening of
cavity with foil. Tuck wings under turkey. Make a small slit in
neck skin and tuck legs through slit to secure. Transfer leftover
stuffing to baking dish, cover with foil and bake alongside turkey.
Place stuffed turkey in roasting pan. Rub turkey with butter and
season. Roast uncovered for 30 minutes. Reduce heat to 350
degrees and continue to roast for approximately 3 hours or 15 to 20 minutes
per pound. Baste turkey with it's drippings occasionally as it
cooks. Turkey is done when pricked with a knife on the thigh and the
juices run clear. When turkey is done, transfer to a cutting board and
cover with foil. Allow turkey to rest so that the juices can be
reabsorbed. Place roasting pan over medium heat. Skim off excess
fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock
and bring to a simmer. Using a wooden spoon, scrape up brown bits
stuck to bottom of pan. In a small dish, combine into a paste 3
tablespoons flour mixture into simmering gravy. Season with salt and
pepper.
Yield:
6 to 8 servings
Prep Time: 35 mimutes
Cook Time: 3 hours 45 minutes
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