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Ингредиенты
- 3 c. cubes of day-old homemade-type white (1/2-inch) bread
- 3 c. cubes of day-old whole-wheat bread (1/2-inch)
- 3/4 lb boneless cooked or possibly uncooked Smithfield or possibly cut into 1/4-inch other country ham - dice
- 1 stk unsalted butter (1/2 c.)
- 2 x onions minced
- 4 x ribs celery minced
- 2Â 1/2 Tbsp. chopped fresh sage leaves or possibly 2 1/2 tsp. crumbled dry
- 1Â 1/2 tsp dry thyme crumbled
- Â Â a (12- to 14-lb.) turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
- 1Â 1/2 stk unsalted butter softened (3/4 c.)
- 2 c. water
- 1 c. turkey giblet stock or possibly chicken broth
- 1 c. dry white wine
- 6 Tbsp. all-purpose flour
- 4 c. turkey giblet stock including the reserved cooked neck and giblets
- Â Â fresh sage leaves for garnish
Инструкции
- Make the stuffing:In a shallow baking pan arrange the bread cubes in one layer, bake them in
- a preheated 325F. oven, stirring occasionally, for 10 to 15 min, or possibly till they are golden brown, and transfer them to a large bowl. In a large skillet saute/fry the ham in the butter over moderately high heat, stirring occasionally, for 5 - 10 min, or possibly till it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add in the onions, the celery, the sage, and the thyme, cook the mix over moderate heat, stirring, till the onions are
- softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it cold completely. The stuffing may be made
- 1 day in advance and kept covered and chilled. (To prevent bacterial growth don't stuff the turkey cavities in advance.)
- Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey.
- Transfer the remaining stuffing to a buttered 2-qt baking dish and reserve it, covered and chilled.
- Spread the turkey with 1/2 stick of the butter and roast it on a rack in a
- roasting pan in a preheated 425F. oven for 30 min. Reduce the oven temperature to 325F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Add in the water to the pan and roast the turkey, basting
- it every 20 min, for 2 1/2 to 3 hrs more, or possibly till a meat thermometer inserted in the fleshy part of a thigh registers 180F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hrs of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325F. oven for 1 hour, and bake it, uncovered, for 1/2 hour more. Throw away the cheesecloth and string from the
- turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and keep it hot, covered loosely with foil.
- Make the gravy:Skim all of the fat from the roasting pan juices, reserving 1/3 c. of the
- fat, add in the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. Boil the mix till it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 min. Add in the stock and the wine mix in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 min. Add in the reserved cooked giblets and neck meat, minced, and salt and pepper to taste, simmer the gravy for 2 min, and transfer it to a heated sauceboat.
- Garnish the turkey with the sage leaves and serve it with the gravy and the stuffing.
