Best 4 Roast Turkey With Pecan Sausage Chestnut Stuffing Roast Shallots Recipes

TURKEY WITH SAUSAGE-PECAN STUFFING

Steps:

• Preheat oven to 325°. Slice two onions; set aside. Chop remaining onions., In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir about 5 minutes., Place reserved onions inside turkey. Loosely stuff turkey with 6-7 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate until ready to bake. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up., Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Bake remaining stuffing, covered, 1 hour. Uncover; bake 10 minutes. , Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

HERB-ROASTED TURKEY WITH CHESTNUT-AND-SAUSAGE STUFFING

Steps:

• Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan.
• Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible).
• Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast.
• Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings.
• Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.)
• Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.

ROAST TURKEY WITH PECAN, SAUSAGE & CHESTNUT STUFFING & ROAST SHALLOTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
• Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
• Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
• Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn't stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
• Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thyme and sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
• Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.

ROAST TURKEY WITH CHESTNUT STUFFING

Steps:

• First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
• Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
• Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
• Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
• On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.