Created by Chef Joe Levesque
INGREDIENTS
- ¼ cup unsalted butter
- 8 oz mild sausage meat
- 8 oz pancetta, finely diced
- 1 cup onions, finely diced
- 1 cup celery, finely diced
- 2 apples, peeled and medium diced
- 2 tsps dried sage
- 2 tsps dried marjoram
- 2 tsps dried savory
- 9 cups potato bread, cubed
- 2 cups chicken stock, or as needed
- Salt and black pepper, to taste
- ½ cup unsalted butter, melted
- 3 medium onions, coarsely chopped
- 2 medium carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 6 thyme sprigs
- 1 Yorkshire Valley Farms Organic Turkey
METHOD
- Prepare the stuffing by sautéing the sausage meat in the butter until browned.
- Add the pancetta, onions, celery, apples and herbs; continue to cook for 5-10 minutes.
- Add the diced bread and mix well. Pour in enough stock until bread is slightly moist and adjust seasoning. Set aside to cool.
- Scatter vegetables and thyme over bottom of roasting pan and pour 1 cup water, chicken stock or white wine over top.
- Brush entire outside of bird with melted butter, season and stuff cavity.
- Place turkey on vegetable bed, skin side up and transfer to rack set on lowest position in a 400°F (200°C) preheated oven.
- First roast uncovered for 45 minutes then cover and reduce heat to 325°F (160°C) basting every 30 minutes or so.
- Continue to roast the turkey until the internal temperature reaches 170°F (77°C) for the breasts and 180°F (82°C) for the thighs/legs. Remove and allow to rest for 20-30 minutes before carving.