Roast Turkey with Hazelnut Stuffing Recipe

 Roast Turkey with Hazelnut Stuffing Recipe

• 1  14 - 16 lbs fresh turkey
• 1 cup coarse salt
• 2 Granny Smith apples, quartered
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 orange, quartered
  
  A - Basting Sauce Start:
• 1 cup unsalted butter
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/2 teaspoon course black pepper
• 3 tablespoons fresh thyme
• 1/2 teaspoon salt
  
  B - Basting Sauce End:
• 1/4-lb unsalted butter
• 1/4 cup maple syrup
  
  Sausage and Hazelnut Stuffing:
• 1 cup hazelnuts, roasted, skinned
• 1 lb fresh pork sausage
• 1/2 lb chicken breast, skinned, and diced
• 1/2 cup unsalted butter
• 1-lb chopped onion
• 2 cups chopped celery
• 2 tablespoons sage
• 1/2-lb Virginia ham, diced
• 8 cups stale bread, cut in 1/2-in. cubes
• 1 cup chopped Italian parsley
• 3 large eggs, beaten
• 2 teaspoons coarse salt
• 2 teaspoons coarse black pepper
• 2oz. Amaretto
• 1 cup turkey stock

Time: 4 hour
30 min
Serves: 12 - 14

• Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
  
  Preheat oven to 350ºF.
  
  Mix spices with apples. Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
  
  Prepare basting sauce A by heating butter and adding juices and spices. Put turkey in roasting pan and add basting sauce. Roast, covered with foil, for 2 hours.
  
  Prepare Stuffing:
  Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage and drain. Add 3 tsp. of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
  
  Put in baking pan and bake 1 hour at 350° F.
  
  Finish Roasting Turkey:
  Remove foil and roast until internal temperature is 175° F., basting every 15 minutes.

• Cooking time will vary on the size of the bird.
• Allow it to rest for 15-20 minutes before carving.

• Serve with your choice of vegetables.
• Great for a Holiday Meal.

Christmas Recipes Index