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Here's a great stuffing dish to round out a festive holiday meal. Sausage, Apple &  Cranberry Stuffing

3/4 cup unsalted butter, divided  3/4 cup canola oil  1 ~ 1/2 cups tangerine juice  1 ~ { 10 pound } whole turkey, neck and giblets reserved  2 ~ 1/4 cups Sausage, Apple and Dried Cranberry Stuffing  salt and pepper to taste  2 ~ 1/4 cups turkey stock  3 tablespoons all-purpose flour  Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth in the mixture { large enough to drape over the turkey }. Preheat oven to 425°.Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.  Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325°. Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180° and the stuffing inside the body cavity reaches 165°. Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.  Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.  In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.  Turkey Giblet Stock can be substituted for turkey stock to intensify the tangerine flavor of the gravy.

 

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May 27, 2008