Roasted Turkey with Savory Herb Stuffing

Prep time: 1 hour

Cook Time: 4-6 hours (depending on the size of the bird)

*Can be made keto or low carb using cauliflowered rice (2 small heads or 1 large head cauliflower) in place of bread cubes. Saute with veggies and cook as directed.

 

INGREDIENTS:

 

  • 1 20-25 lb. turkey (local, free range) - Backbone removed (by butcher) This enables the meat to cook more consistently.

  • 1 lb. bulk pork sage sausage

  • 1 yellow onion (large), chopped

  • 1 bunch green onions, chopped

  • 1 lb. white/button or baby portobello mushrooms, chopped 

  • 3 celery stalks, leafy parts too, chopped 

  • 6 tbsp. butter 

  • 3 tbsp. olive oil

  • 1 cup dry white wine (optional) You can omit and add more broth, if desired. 

  • 1/4 cup grand marnier (optional) 

  • 1 tsp. salt/pepper 

  • 2 tbsp. pure maple syrup

  • 1 bunch each: italian parsley, sage, thyme, rosemary, chopped 

  • 1 cup toasted pecans, chopped

  • 2/3 cup dried unsuphured apricots, chopped 

  • 1 cup whole fresh cranberries, rinsed

  • 1 orange, halved 

  • 1 box chicken broth

  • 1 loaf ciabatta or sourdough, cubed. Allow to sit out for a few nights or  toast for 10 min. on 350 until crispy

 

INSTRUCTIONS:

 

  • RINSE TURKEY AND PAT DRY

 

  • PREPARE DRESSING: 

  1. brown the sausage in large pan or dutch oven. - place in large bowl. 

  2. in the same pan, add 2 tbsp. of olive oil and 2 tbsp. butter and saute onions and celery for 5 minutes. -  add mushrooms and saute for 3 more minutes. 

  3. add white wine/grand marnier. 

  4. add chopped herbs (holding out 3 tbsp.) 

  5. add salt and pepper. 

  6. squeeze 1/2 orange over onion mixture.

  7. Stir in croutons, pecans and dried apricots to sausage. 

  8. pour veggie, onion mixture over crouton mixture. 

  9. slowly pour chicken broth (1/2 cup at a time), until bread begins to soften. Be careful not  to pour too much broth or stuffing will be soggy. just enough to wet the croutons.

  10. fold in cranberries

 

  • PREPARE TURKEY:

  1. Squeeze remaining 1/2 orange over turkey and inside cavity. 

  2. stuff turkey and rub entire outside of turkey, including underneath skin, with herb butter- 

    • *in a small bowl combine remaining softened butter, olive oil, herbs and maple syrup. set aside for rubbing on skin and under skin of the turkey. 

 

  1.  Place remaining stuffing in oven or Instapot. Cook in oven on low with turkey for approx. 90 minutes, If using Instapot butter sides of IP and cook on slow cook feature for 3-4 hours. 

  2.   Baste with turkey broth every hour.

  3.  Place turkey in 425 oven for 30 minutes per lb.. lower heat to 325 for 15 minutes per lb. baste turkey every hour. do not overcook!

ENJOY!