Turkey with Mushroom and Sage Stuffing

Cooking Time: 4-6 hrs    Servings: 15-17

Products needed:

Wild Mushroom Infused Olive Oil

Ingredients:

Stuffing:

  • ½ c + 1 tablespoon Mushroom & Sage Extra Virgin Olive Oil
  • 1 large onion, chopped (1c)
  • 2 cloves garlic, minced
  • 1 ½ c chopped celery
  • 1 loaf good-quality day-old rustic bread, torn into small pieces (to make about 8 – 9 c )
  • 1 tablespoon of fresh minced parsley
  • Sea Salt and fresh Pepper to taste

Stock:

  • Neck and giblets (heart, liver, and gizzard) from your fresh turkey
  • 1 large onion , chopped
  • 1 cup of chopped celery with leaves
  • Salt to taste 
  • Sea Salt and fresh Pepper to taste 
  • 1 Bay leaf
  • 6 c water 

Turkey:

  • 12-15# Turkey
  • ¼ - ½ c Mushroom & Sage Extra Virgin Olive Oil
  • 1 lemon, cut in half
  • 4 cloves fresh garlic 
  • 1 onion quartered 
  • Sea Salt and fresh ground pepper

Gravy:

  • Salt to taste 
  • Pepper to taste 
  • 3 tablespoons of Flour 
  • Stock

Directions:

Stuffing:

  1. Pour ½ c oil in a large (preferably iron) frying pan.
  2. Add onion, garlic and celery and cook, stirring, just until limp.
  3. Add bread pieces, parsley, salt, and pepper.
  4. Cook and saute for about 10 minutes; the bread should be lightly browned.
  5. Remove from pan, place in a bowl, and refrigerate.
  6. To leave more time for fun on Thanksgiving, it is best to make the dressing the evening before.
  7. Just before roasting, add 1 cup stock or white wine and gently mix with bread mixture. Drizzle 1 tablespoon oil in casserole to oils the bottom and sides.
  8. Add stuffing and bake 350F for 30 min until top is crusty and inside is steamy hot.

Stock:

  1. Place the neck and giblets (heart, liver, and gizzard) in a pan with 6 cups water, one chopped onion, 1 cup chopped celery, salt and pepper, and a bay leaf.
  2. Cover and simmer for one hour, then set aside.
  3. When cool, remove the giblets from your "stock."

Turkey:

  1. Pat the cavity dry using paper towels.
  2. Pour some oil in cavity and spread around.
  3. Sprinkle with salt and pepper.
  4. Place lemon, onion and garlic pieces in the cavity of the Turkey.
  5. Drizzle with more oil and rub skin. Salt and pepper to taste.
  6. Place the turkey on a flat rack in a large flat roasting pan, breast side down.
  7. Pour one cup water in bottom of pan.
  8. Roast turkey one hour, basting with pan juices every 30 min. 
  9. With a wad of paper towels, carefully turn Turkey breast side up.
  10. Roast 2- 2 ½ more hours.
  11. Baste turkey with pan juices or stock about every 30 minutes.
  12. Do not let pan juices dry up—add more water if necessary.
  13. When cooked, the internal temperature on a meat thermometer (inserted into the meatiest part of the breast) should be 180°F.
  14. Do not overcook.
  15. Let the turkey rest on a warmed platter while you make the gravy.

Gravy:

  1. Pour off fat from turkey pan, leaving 3 tablespoons.
  2. Slowly add 3 tablespoons flour and blend until smooth over medium heat.
  3. Slowly add while stirring, 3 cups of stock, salt and pepper to taste, and stir until smooth.
  4. This will take about 6 minutes.