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RECIPES
100
Turkey Stuffed with Sausage and Hazelnut Stuffing
Stuffed Turkey, 8-15 pounds
Default Mode and Temperature: Pure Convection
™
Sear/350˚
Suggested Time: 2 hours 45 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY-#6 Turkey, Stuffed, 8-15 lbs.
14-15 pound fresh turkey
Salt and pepper, to taste
BASTING SAUCE (TO USE AT END OF ROASTING)
1
⁄
2
cup (1 stick) unsalted butter, melted
1
⁄
4
cup maple syrup
SAUSAGE AND HAZELNUT STUFFING
1 cup hazelnuts, roasted and skinned
1 pound Italian sausage
1
⁄
2
cup (1 stick) unsalted butter
2 Granny Smith apples, peeled, seeded and diced
1 pound chopped onion
2 cups chopped celery
2 Tablespoons sage
1 teaspoon nutmeg
1 teaspoon allspice
8 cups stale bread, cut in
1
⁄
2
inch cubes
1 cup chopped Italian parsley
2 teaspoons coarse salt
2 teaspoons coarse black pepper
1 cup turkey or chicken stock
PREPARE STUFFING
Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage. Reserve cooked crumbled
sausage in a large mixing bowl. In the same skillet, add butter. Sauté apples, onions, celery, and sage until translucent. Season with
nutmeg and allspice. Add to sausage in large mixing bowl, mixing well. Add bread and Italian parsley. Add eggs. Finally, add stock to
moisten. Season with salt and pepper. Let cool before stuffing the bird.
Clean out neck and gizzards package from the turkey. Rinse turkey inside and out with cold water and pat dry with paper towels.
Place on V-shaped rack in roasting pan. Season turkey with salt and pepper. Stuff turkey’s cavity with hazelnut and sausage stuffing.
Adjust oven rack to position 1. In Dacor Guide, select Turkey, Stuffed, 8-15 lbs. Place turkey in oven and insert meat probe. Set inter-
nal temperature for 180˚ in the thigh. Set timer for 1
1
⁄2 hours. At the end of this time, brush turkey with melted butter and maple syrup
mixture. Continue to roast until golden brown and internal temperature reaches 180˚ in the thigh.
After Roasting: Let rest for 15-30 minutes, then slice thinly against the grain. Remove stuffing immediately to serving bowl.
Makes 10 to 12 servings.
RECIPES
101
Traditional Stuffed turkey with Creamy Gravy
Stuffed Turkey 16-28 lbs.
Default Mode and Temperature: Pure Convection
™
Sear/350˚
Suggested Time: 4 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY-#7 Turkey, Stuffed, 16-28 lbs.
15-25 pound whole turkey
1
⁄
4
cup olive oil
GRAVY
Pan juices reserved from turkey
4 cups turkey or chicken stock
1
⁄
4
cup all purpose flour
Preheat oven to 325° on Pure Convection ™. Toast bread in a large shallow baking pan in middle of oven until just dry, 15 to 20 min-
utes. In a medium sauté pan over medium heat, cook onions, celery, and herbs until celery is softened, about 5 minutes. In a large
bowl, stir together bread, vegetables, broth, water, and salt and pepper to taste until stuffing is formed. Cool completely, uncovered.
Rinse turkey inside and out with cold water and pat dry with paper towels. Rub with olive oil inside and out. Season with salt and
pepper inside and out. Loosely fill neck cavity and body with stuffing. Tie drumsticks together with kitchen string. Transfer remaining
stuffing to a buttered 3-quart shallow baking dish and chill, covered. Place turkey on a v-shaped rack in a roasting pan. Insert meat
probe into stuffing in the cavity. Set internal temperature at 165°. Roast turkey for 3
1
⁄2 to 4 hours or until golden brown and an
instant read thermometer reads 165°. Transfer turkey to a platter. Discard string from drumsticks. Transfer stuffing to a serving dish
and keep warm, covered. Let turkey sit about 30 minutes before carving. Slice thinly against the grain.
Increase oven temperature to 375°. Bake stuffing in baking dish while turkey stands, about 25 minutes. For moist stuffing, bake cov-
ered. For stuffing with a slightly crisp top, uncover after 10 minutes.
GRA
VY
Skim fat from pan juices, reserving
1
⁄4 cup. Place roasting pan on cooktop and add 1 cup stock. Deglaze pan over medium high heat,
scraping up browned bits. Pour into a large sauce pan and add remaining 3 cups stock. Bring to a simmer. In a separate large
sauce pan, whisk together reserved fat and flour. Cook over medium heat. Using a ladle, add simmered stock to flour mixture in a
stream, whisking constantly to prevent lumps. Add in additional juices form the pan until thickened. Season with salt and pepper.
Serve gravy with sliced turkey and stuffing.
Serves 12 to 15.
STUFFING
10 cups (1 inch) cubes crusty country-style bread
(about 1 pound)
3 medium onions, cut into small dice
3 celery ribs, cut into small dice
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh rosemary
1
⁄
4
cup (
1
⁄
2
stick) unsalted butter
1
1
⁄
2
cups chicken broth
1
⁄
2
cup water