JULIA AND JACQUES'S DECONSTRUCTED TURKEY WITH CORN BREAD STUFFING AND GRAVY

JULIA AND JACQUES'S DECONSTRUCTED TURKEY WITH CORN BREAD STUFFING AND GRAVY image

Categories turkey Roast Christmas Dinner Stuffing/Dressing

Yield 12 people

Number Of Ingredients 40

Ingredients

For the rich turkey stock
2 tablespoons vegetable oil
Neck, bones and meaty trimmings from the (uncooked) deconstructed turkey, plus any giblets for making gravy later
1 large onion, coarsely chopped (1 1/2 cups)
2 to 3 medium carrots, peeled and cut into 1-inch chunks (1 1/2 cups)
2 to 3 ribs celery, cut into 1-inch chunks (1 cup)
8 cups homemade or store-bought low-sodium chicken broth
2 bay leaves, preferably fresh
6 sprigs thyme
Kosher salt
Freshly ground black pepper
For the stuffing
1 tablespoon canola oil
8 ounces pork sausage meat, preferably flavored with sage (no casings)
1 tablespoon unsalted butter
1 large onion, cut into 1/4-inch dice (1 1/2 cups)
2 to 3 ribs celery, cut into 1/4-inch dice (1 cup)
6 ounces mushrooms, coarsely chopped (about 2 cups)
Leaves from 1 ounce (or 1 clamshell pack) sage, minced (3 tablespoons)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup homemade or store-bought low-sodium chicken broth
8 cups homemade or store-bought unsweetened corn bread (about 1 1/4 pounds), cut into 1/2-inch cubes
For the turkey
12-pound fresh turkey, giblets, gizzard, backbone and neckbone removed (used for rich turkey broth and gravy; use kitchen shears to remove the backbone)
Kosher salt
Freshly ground black pepper
Olive oil
For the turkey and gravy
1 medium onion, cut into 1/2-inch dice (1 cup)
2 medium carrots, peeled and cut into 1/2-inch dice (1 cup)
2 to 3 ribs celery, cut into 1/2-inch dice (1 cup)
1/2 cup apple cider, preferably fresh
1 teaspoon hot pepper sauce, such as Tabasco
1/2 teaspoon kosher salt, plus more as needed
1 cup dry vermouth or dry white wine
3 cups Rich Turkey Stock (see above)
Pan drippings and vegetables from the roasted whole turkey breast
2 tablespoons potato starch or arrowroot
2 tablespoons tawny port, or more as needed

Steps:

For the rich turkey stock: Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the turkey neck, bones and any meaty trimmings; sear on all sides until nicely browned. This can take about 15 minutes total. Transfer to a plate, then add the onion, carrot and celery, stirring to coat in the pan fat. Cook for about 10 minutes, stirring, until browned at the edges. At this point, the giblets (heart, liver, gizzard) can be added and sauteed until lightly browned, if desired. Transfer the contents of the pot to a plate; reserve for later use. Use paper towels to wipe out any fat from the pot. Place it over medium-high heat; when it is quite hot, add the broth and use a wooden spoon to dislodge any browned bits in the bottom of the pot. Add the bones, trimmings and vegetables, stirring to combine, then add the bay leaves and thyme, 1/4 teaspoon of salt and a few grinds of pepper. Once the liquid starts to bubble at the edges, reduce the heat to medium or medium-low and cook for 30 minutes, occasionally skimming off any foam or scum that rises to the top. Then cover and cook for 1 to 1 1/2 hours, during which time you can add the heart and gizzard to cook for 15 minutes and 45 minutes, respectively, then remove to cool and reserve for later use, if desired. Strain the stock through a fine-mesh strainer into an 8-cup container, discarding the solids. You should have about 6 cups. Taste, and adjust the seasoning as needed. Cool to room temperature, then cover and refrigerate so that any remaining fat rises to the top and can be discarded. For the stuffing: Line a bowl with a few layers of paper towels. Heat a teaspoon or two of the oil in a large skillet over medium heat. Add the sausage meat in several pinches/pieces. Cook for about 5 minutes, until it is no longer pink (but not fully browned), stirring often to break up the meat. Use a slotted spoon to transfer to the paper towel-lined bowl to drain. see recipe 2