Best Roasted Turkey With Artichoke Sausage Stuffing Recipes

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ROAST TURKEY AND STUFFING-GORDON RAMSAY



Roast Turkey and Stuffing-Gordon Ramsay image

Make and share this Roast Turkey and Stuffing-Gordon Ramsay recipe from Food.com.

Provided by Scarlett516

Categories     Whole Turkey

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 29

for the herb butter
9oz pack unsalted butter, softened
1 sprig fresh rosemary, chopped leaves only
2 tablespoons fresh parsley leaves, chopped
salt
fresh ground black pepper
11-13lb medium-sized turkey
3 -4 thick sausages, skins removed
for the prepared stuffing
7oz white breadcrumb
4 1/2oz butter
1 onion, finely chopped
1 large sprigs of thyme and rosemary, chopped leaves only
6 fresh sage leaves
1 lemon, zest only
2oz pine nuts
3 tablespoons fresh parsley, chopped
1 teaspoon sea salt
fresh ground black pepper
for the gravy
1 onions or 1 large shallot, chopped
2 tablespoons olive oil
4 fl.ozs. dry white wine
1 bay leaf
17 fl.ozs. chicken stock
7 fl.ozs. double cream
pan juices, from roasting
sea salt
fresh ground black pepper

Steps:

  • Pre-heat the oven to 180C/350F/Gas 4.
  • Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
  • Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
  • Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
  • With a thin, sharp knife, bone both legs and stuff with sausage meat.
  • Wrap tightly in tin foil and chill to set the shape.
  • Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
  • Lift up the breast skin with your fingers and separate it from the flesh.
  • Divide the herb butter between the two breast flaps and pull the skin back over.
  • Season well, place in a roasting tin and cover loosely with butter paper or foil.
  • Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
  • Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
  • Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
  • Stir in the herbs for one minute then add breadcrumbs to absorb butter.
  • Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
  • Take off the heat, mix in the parsley and serve warm.
  • Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
  • Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
  • Remove from heat, cool for ten minutes and strain.
  • Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).

Nutrition Facts : Calories 126.2, Fat 10.7, SaturatedFat 3, Cholesterol 21.6, Sodium 425.5, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 4.9

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Steps:

  • Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  • Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  • Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

ARTICHOKE-SAUSAGE STUFFING / DRESSING



Artichoke-Sausage Stuffing / Dressing image

from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!

Provided by mikey ev

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb turkey sausage, casing removed (or Italian sausage)
2 cups sliced mushrooms (button or cremini)
1/2 cup yellow onion, chopped
2 garlic cloves, minced
2 teaspoons poultry seasoning
1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup parmesan cheese, grated
1/2 cup fresh parsley leaves, chopped
1 1/2 cups reduced-sodium chicken broth (or more as needed)

Steps:

  • Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
  • Place a large skillet over medium-high heat.
  • When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
  • Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
  • Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
  • Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
  • Bake stuffing at 325°F for 30 minutes in shallow baking dish.
  • ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.

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