Holiday Turkeys And Stuffing

Recipe Index

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Turkey Recipes

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY

Maple Butter:
2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme or 2 teaspoons dried
crumbled
2 tablespoons chopped fresh marjoram or 2 teaspoons 
dried
1 1/2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) butter, room temperature
Turkey:
1 14 pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned no fat, low-salt chicken broth
Gravy:
3 cups (about) canned no fat, low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy or Calvados (optional)

Make Maple Butter:
Boil apple cider and maple syrup in heavy large 
saucepan over medium-high heat until reduced to 1/2 
cup, about 20 minutes.  Remove from heat.  Mix in half 
of chopped thyme, half of marjoram and 1 1/2 teaspoons 
lemon peel.  Add butter and whisk until melted.  
Season generously with salt and pepper.  Cover and 
refrigerate until cold, about 2 hours.  (Can be 
prepared 2 days ahead.  Keep refrigerated. Bring to 
room temperature before using.)
Make Turkey:
Position rack in lowest third of oven and preheat to 
425F.  Pat turkey dry with paper towels.  Place turkey 
on rack set in large roasting pan. Slide hand under 
skin of turkey breast to loosen skin. Rub 1/2 cup 
maple butter over breast under skin.  If stuffing 
turkey, spoon stuffing into main cavity.  Rub 1/4 cup 
maple butter over outside of turkey.  Reserve remaining 
maple butter for gravy.  Tie legs together loosely to 
hold shape of turkey.  Arrange onion, celery, carrot 
and reserved turkey neck and giblets around turkey in 
pan.  Sprinkle vegetables with remaining 1 tablespoon 
thyme and remaining 1 tablespoon marjoram.  Pour 2 cups 
broth into pan. Roast turkey 30 minutes.  Reduce oven 
temperature to 325F.  Cover entire turkey loosely with 
heavy-duty foil and roast until meat thermometer 
inserted into thickest part of thigh registers 180F 
or until juices run clear when thickest part of thigh 
is pierced with skewer, basting occasionally with pan 
juices, about 2 hours 25 minutes for unstuffed turkey 
(3hours 45 minutes for stuffed turkey).  Transfer 
turkey to platter.  Tent turkey with aluminum foil and 
let stand 30 minutes; reserve mixture in pan for gravy.
Make Gravy:
Strain pan juices into large measuring cup, pressing 
on solids with back of spoon.  Spoon fat from pan 
juices. Add enough chicken broth to pan juices to 
measure 3 cups.  Transfer liquid to heavy medium 
saucepan and bring to boil.  Mix 3 tablespoons 
reserved maple butter and flour in small bowl to form 
smooth paste. Whisk paste into broth mixture.  Add 
chopped fresh thyme and bay leaf.  Boil until reduced 
to sauce consistency, whisking occasionally, about 10
minutes.  Mix in apple brandy, if desired.  Season 
gravy to taste with salt and pepper.  Brush turkey 
with any remaining maple butter and serve with gravy.

HAZELNUT ROAST TURKEY WITH HARVEST GRAVY
Makes 12 Servings

Hazelnut Butter:
2 cups hazelnuts, blanched
1 cup(2 sticks) unsalted butter, room temperature
Squash Puree:
1 1 1/2-pound acorn squash
1/4 cup honey
6 large garlic cloves, peeled
Turkey Stock
(If you do not want to make the homemade stock, use 
canned no fat, low salt chicken broth instead.)
Turkey neck and giblets (heart, gizzard and liver) 
reserved from 20-pound turkey
2 tablespoons vegetable oil
2 celery stalks, chopped
1 medium leek (white and pale green parts only),
chopped
1 medium onion, chopped
1 carrot, chopped
4 fresh parsley sprigs
4 fresh thyme sprigs
2 bay leaves
1 cup dry white wine
6 cups water
Turkey:
1 20-pound turkey
2 tablespoons vegetable oil
12 garlic cloves, peeled
8 fresh thyme sprigs
8 fresh parsley sprigs
1/2 cup (1 stick) unsalted butter, melted
Gravy:
1 large Golden Delicious apple, peeled, cored,
cut into 1/4-inch dice
1 medium rutabaga, peeled, cut into 1/4 inch dice
2 tablespoons (1/4 stick butter, room temperature
2 tablespoons all purpose flour
2 tablespoons chopped fresh thyme
3 cups turkey stock or canned chicken broth
squash puree

Make Hazelnut Butter:
Preheat oven to 400F.  Spread nuts on heavy large 
baking sheet.  Roast until golden brown, about 15 
minutes.  Transfer to large kitchen towel.  Gather 
towel ends tightly to enclose nuts.  Rub hazelnuts, 
briskly to loosen and remove husks; cool.  (Or buy 
already blanched hazelnuts.) Transfer nuts to 
processor; discard husks.  Chop nuts coarsely.  Add 
butter; process until nuts are finely ground and 
blended with butter.  Season generously with salt and 
pepper.  Transfer hazelnut butter to small bowl.  
(Can be made 3 days ahead. Cover and chill. Bring to 
room temperature before using.)
Make Squash Puree:
Preheat oven to 400F.  Line baking sheet with foil.  
Cut squash into 6 wedges. Skin side down on prepared 
baking sheet.  Season with salt and pepper.  Drizzle 
with honey.  Place one garlic clove on each squash 
wedge.  Roast until squash is tender and slightly 
charred, about 50 minutes.  Cool squash 15 minutes.  
Using large spoon, scrape squash, garlic and honey 
into a food processor, discard skins.  Puree squash 
mixture until smooth.  Season to taste with salt and 
pepper.  Transfer to bowl.  (Can be prepared 2 days 
ahead.  Cover and refrigerate.  Bring to room 
temperature before using)
Make Turkey Stock:
(Skip this step is using canned chicken broth.)
Cut neck into 4 pieces.  Heat oil in heavy large Dutch 
oven over medium high heat. Add neck pieces, heart, 
gizzard and liver.  Sauté until brown, about 15 minutes.  
Remove liver and reserve.  Add celery, leek, onion 
and carrot to Dutch oven; sauté until brown, about 20
minutes.  Add parsley, thyme, bay leaves and wine. Boil 
Boil until reduced by 2/3, about 5 minutes.  Add 6 cups 
water to Dutch oven and bring to boil.  Reduce heat to 
medium-low; simmer until reduced to 3 cups liquid, 
about 1 1/2 hours.  Strain stock into small bowl.  
Remove heart and gizzard from strainer.  Cut heart, 
gizzard and liver into 1/4 inch pieces; reserve.   
Discard solids in strainer. (Can be made 1 day ahead. 
Cover stock and chopped giblets separately; chill.)
Rinse turkey; pat dry with paper towels.  Loosen skin 
over turkey breast, thighs and upper drumsticks by 
running hand gently between skin and meat.  Rub 
vegetable oil over meat under loosened skin.  Spread 
all of hazelnut butter over meat under loosened skin. 
Season turkey with salt and pepper.  Place garlic, 
thyme and parsley into cavity.  Spoon stuffing into 
cavity and neck cavity.  Tie legs together loosely to 
hold shape.  Place turkey on rack set in large roasting 
pan.  Cover with foil.  Position rack at lowest level 
in oven; preheat to 425F. Roast turkey ˝ hour.  Turn 
oven down to 325F.  Roast turkey until thermometer 
inserted into thickest part of inner thigh registers 
180F, basting with melted butter and pan juices every 
20 minutes and, about 4 hours.  Remove foil and roast 
1/2 hour more. Transfer turkey to platter and tent with 
foil to keep warm.  Reserve juices in roasting pan for 
gravy.
Make Gravy:
Remove rack from roasting pan.  Pour pan juices into 
large glass measuring cup.  Spoon off fat from top of 
juices.  Combine turkey stock, degreased pan juices, 
apple, and rutabaga in heavy large saucepan and bring 
to boil.  Reduce heat to medium-low and simmer until 
rutabaga is tender, about 5 minutes.  Add squash puree 
and whisk until smooth.  Cool a bit.  Puree gravy.  
Put back into saucepan on medium high heat.  Stir 
butter and flour in small bowl until smooth paste 
(beurre manie).  Whisk beurre manie into gravy and 
simmer 2 minutes until thick. Add thyme and diced 
giblets and whisk until smooth.  Season to taste with 
salt and pepper. 

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY
16 Servings

Apricot Glaze:
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter:
3/4 cup (1 1/2 sticks) unsalted butter, room 
temperature
3 tablespoons chopped fresh thyme or 1 tablespoon 
dried
3 tablespoons chopped fresh sage or 1 tablespoon 
dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Onion Mixture:
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey:
1 21- to 22-pound turkey
1 14 1/2 ounce can (or more) no fat low salt chicken 
broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy:
1 14 1/2 ounce can (about) no fat, low salt chicken broth

Make Glaze:
Combine all ingredients in heavy small saucepan and 
bring to boil.  Reduce heat to medium-low and simmer 
until thickened and reduced to 1 1/4-cups, about 15 
minutes.
Make Herb Butter:
Blend all ingredients in small bowl.  Set aside.  
Make Onion Mixture:
Melt butter in heavy large skillet over medium heat.  
Add onions and shallots and sauté until very soft and 
light brown, about 20 minutes. 
(Glaze, herb butter and onion mixture can be made 1 
day ahead and refrigerated.  Bring to room temperature 
before using)
Make Turkey:
Position rack in lowest third of oven and preheat to 
400F.  Pat turkey dry with paper towels.  Season turkey 
cavity with salt and pepper.  Place turkey on rack set 
in large roasting pan.  Slide hand under skin of turkey 
breast to loosen skin. Spread half of herb butter over 
breast under skin.  If stuffing turkey, spoon stuffing 
into main cavity.  Place remaining herb butter in small 
saucepan. Stir over low heat until melted. Brush butter 
over outside of turkey.  Tie legs together loosely to 
hold shape of turkey. Cover turkey with foil.  Roast 
turkey 30 minutes. Reduce oven temperature to 325F.  
Roast turkey 4 hours, basting occasionally with pan 
drippings.  Remove foil and add onion mixture, 1 can 
broth, thyme and sage to pan.  Roast 15 minutes.  
Bring glaze to simmer. Brush 1/2 cup glaze over turkey.  
Continue to roast turkey uncovered until meat 
thermometer inserted into thickest part of thigh 
registers 175 to 180F or until juices run clear when 
thickest part of thigh is pierced with skewer (about 
another 1/2 hour), brushing occasionally with glaze and 
adding more broth to pan if liquid evaporates, about 
1 hour longer for unstuffed turkey (about 1 3/4 hours 
10 longer for stuffed turkey).  Place turkey on platter; 
tent with foil.  Let stand 30 minutes.  Reserve mixture 
in pan for gravy.
Make Gravy:
Pour contents of roasting pan in a strainer set over 
large bowl. Spoon fat from pan juices in bowl.  
Transfer onion mixture in strainer to blender.  Add 1 
cup pan juices to blender and puree until smooth, 
adding more pan juices and chicken broth if necessary 
to thin sauce to desired consistency Transfer sauce to 
heavy large saucepan and bring to boil.  Cook until 
color deepens, skimming off any foam, about 5 minutes.  
Season with salt and pepper. Serve turkey with gravy.

ROAST TURKEY WITH PEAR AND PORT GRAVY
10 Servings

Glaze:
2 cups tawny Port
4 cups pear nectar
1/2 cup (1 stick) unsalted butter
1/4 cup honey
1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried 
rubbed sage
Turkey And Gravy:
1 20-pound turkey, patted dry
1 large egg, beaten to blend
1/4 cup pear nectar
4 cups chicken stock or canned no fat, low salt broth
1/4 cup all purpose flour
3 tablespoons unsalted butter, room temperature
Assorted fresh herbs for garnish (optional)

For Glaze:
Boil all ingredients in heavy large saucepan until 
reduced to 2 cups, about 40 minutes. (Can be prepared 
1 day ahead. Cover and refrigerate.)  Bring to room 
temperature before using.
For Turkey And Gravy:
Preheat oven to 450F.  Place turkey on rack in roasting 
pan.  Season with salt and pepper. Spoon 7 cups stuffing 
into main turkey cavity and 2 cups into neck cavity. 
Tuck wings under turkey body.  Tie legs together.  Add 
1 egg and 1/4 cup pear nectar to remaining stuffing in 
bowl and toss well. Transfer to buttered 13x9x2 inch 
baking dish; cover with aluminum foil and refrigerate.  
Reserve 1 cup glaze for gravy. Brush some of remaining 
glaze over turkey.  Pour 1 cup chicken stock into bottom 
of pan.  Cover turkey completely with foil. Place turkey 
in oven and roast 45 minutes.  Reduce oven temperature 
to 325F and continue roasting 2 1/2 hours, basting 
every 30 minutes with glaze and keeping turkey covered.  
Uncover, baste turkey and roast another 1 to 2 hours 
until meat thermometer inserted into thickest part of 
thigh registers 175F and turkey is golden, about 15 
minutes longer. (Place extra stuffing in covered 
baking dish in oven for last 50 minutes.)  Transfer 
turkey to platter.  Tent with aluminum foil. Pour pan 
juices into heavy large saucepan.  Degrease pan juices.  
Place roasting pan over medium-high heat.  Add degreased 
pan juices and remaining 3 cups stock and bring to boil, 
scraping up any browned bits.  Strain mixture back into 
saucepan, pressing on solids.  Add reserved 1 cup glaze 
and simmer 5 minutes.  Mix flour and butter to paste 
in small bowl; whisk in 1/2 cup stock mixture. Return 
mixture to remaining stock mixture in saucepan and boil 
until thick enough to coat spoon, whisking constantly, 
about 2 minutes.  Garnish turkey with fresh herbs if 
desired.  Serve turkey and stuffing, passing gravy 
separately. 

SAUSAGE, LEEK AND CURRANT STUFFING 
10 Servings

1 1/2 pounds unsliced egg bread, cut into 1 inch cubes
(about 17 cups)
2 tablespoons olive oil or butter
6 cups sliced leeks (white and pale green parts only, 
from about 6 leeks)
1 pound Italian turkey sausage, casing removed
2 cups chopped celery
1 tablespoon sugar
1 tablespoon dried thyme, crumbled or 2 1/2 tablespoons 
fresh thyme chopped
3/4 teaspoon dried rubbed sage or 2 teaspoons fresh 
sage chopped
1 cup dried currants
2 eggs, beaten to blend
No fat, no salt chicken stock to moisten

Preheat oven to 350F.  Arrange bread cubes on 2 heavy 
large baking sheets.  Bake until slightly dry, about 
10 minutes.  Cool completely.  Heat oil in heavy large 
Dutch oven over medium-high heat.  Add leeks, sausage, 
celery, sugar, thyme and sage.  Season with salt and 
pepper and cook until sausage is cooked through and 
leeks are tender, crumbling sausage with fork and 
stirring occasionally, about 10 minutes.  Transfer 
mixture to large bowl.  Cool slightly.  Add bread 
cubes and currants to sausage mixture and toss to 
combine.  Season with salt and pepper.  (Can be prepared 
1 day ahead. Cover and refrigerate.)  Stir beaten eggs 
into stuffing.  Add a bit of chicken stock if seems 
too dry.  Let come to room temperature before using.

CORN AND HERB-BREAD SAUSAGE STUFFING
Makes About 12 Cups

1 pound bulk pork sausage
2 cups chopped celery
2 cups chopped onion
5 cups corn bread stuffing cubes (about one 12-ounce 
package)
5 cups herbed-bread stuffing cubes
1 teaspoon dried poultry seasoning, crumbled
1 teaspoon dried rubbed sage
1/2 teaspoon pepper
3 cups canned no fat, low salt chicken broth

Sauté first 3 ingredients in heavy large skillet over 
medium-high heat until sausage is brown and vegetables 
are tender, breaking up sausage with fork, about 15 
minutes. Drain off fat.  Transfer sausage mixture to 
large bowl.  Add both stuffing cubes poultry seasoning, 
sage and pepper and toss until well blended.  Gradually 
mix in broth.  

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING
14 Servings (About 18 Cups)

14 ounces very dense white bread, cut into 3/4-inch 
cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only;
about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth

Preheat oven to 350F.  Divide bread cubes between 2 
large baking sheets.  Bake until slightly dry, about 
15 minutes. Cool completely.  Sauté sausages in heavy 
large skillet over medium-high heat until cooked 
through, crumbling coarsely with back of spoon, about 
10 minutes.  Using slotted spoon, transfer sausage to 
large bowl. Pour off any drippings from skillet.  Melt 
butter in same skillet over medium-high heat.  Add 
leeks, apples, celery and poultry seasoning to skillet; 
sauté until leeks soften, about 8 minutes. Mix in 
dried cranberries and rosemary.  Add mixture to sausage, 
then mix in bread and parsley.  Season stirring to 
taste with salt and pepper.  (Can be prepared 1 day 
ahead. Cover and refrigerate.)  Let come to room 
temperature before using.  Mix eggs into stuffing.
To Bake Stuffing In Turkey:
Fill main turkey cavity with stuffing.  Mix enough 
chicken broth into remaining stuffing to moisten 
(about 3/4 to 1 cup chicken broth, depending on amount 
of remaining stuffing). Spoon remaining stuffing into 
buttered baking dish.  Cover with buttered aluminum 
foil.  Bake stuffing in dish alongside turkey until 
heated through, about 45 minutes.  Uncover stuffing 
and bake until top is golden brown, about 15 minutes.
To Bake All Stuffing In Pan:  
Preheat oven to 350F.  Butter 15x10x2 inch baking dish. 
Mix 1 1/3 cups broth into stuffing. Transfer to prepared 
dish.  Cover with buttered foil and bake until heated 
through, about 45 minutes.  Uncover and bake until 
top is golden brown, about 15 minutes. 

CURRANT PECAN STUFFING
Makes 12 Cups

3/4 cup dried currants
1/2 cup dry Sherry
1/2 cup plus 3 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried "fines herbes"* or "Herbes de 
Provence"*
1 14-ounce package cubed herb seasoned stuffing
2 cups no fat, low salt canned chicken broth
1 cup pecan pieces, toasted

*A dried herb mixture available at specialty foods 
stores and some supermarkets.  Or a combination of 
fennel seeds, dried thyme, basil and savory can be 
used.

Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and "fines herbes" or "Herbes de Provence".  Sauté until tender, about 7 minutes.  Set aside.  Place stuffing cubes in bowl.  Melt 1/2 cup
butter in 2 cups chicken broth in saucepan over medium heat.  Pour over stuffing cubes.  Add currant mixture, vegetable mixture and pecans.  Toss to combine.  (Can be made 1 day ahead. Cover; chill.) Bring to room temperature before using.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY 
8 To 10 Servings

For turkey:
1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
4 teaspoons salt
1 tablespoon ground pepper
For gravy:
5 1/2 cups (or more) low salt, no fat chicken broth
1 onion quartered
1 bay leaf
6 tablespoons (3/4 stick) butter
2 huge onions, halved, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour
1/2 cup balsamic vinegar
Make turkey:
Preheat oven to 325F. Rinse turkey inside and out; 
pat dry. Place on rack in roasting pan. Sprinkle 
cavities with salt and pepper. If not stuffing 
turkey, place rosemary and sage sprigs in main 
cavity. If stuffing turkey, spoon stuffing loosely 
into main cavity. Melt butter in saucepan. Mix 
in chopped rosemary, sage, orange peel, pepper 
and salt. Brush herb butter over turkey. Tuck 
wing tips under turkey; tie legs together to 
hold shape. Roast turkey 1 hour. Baste with pan 
juices. Continue roasting turkey until thermometer 
inserted into thigh registers 180F basting every 
20 minutes, about 2 3/4 hours longer if unstuffed 
or about3 1/4 hours longer if stuffed.
Make gravy:
Combine turkey neck and giblets, 5 1/2 cups broth, 
quartered onion and bay leaf in saucepan. Simmer 
until reduced to 3 cups liquid, skimming occasionally,
about 1 hour. Strain turkey stock. Melt butter in 
large skillet over medium high heat. Add sliced 
onions and sauté 10 minutes. Add 1 tablespoon 
rosemary and 1 tablespoon age and sauté until 
onions are golden about 10 minutes. Add flout 
and stir 1 minute. Gradually whisk in turkey 
stock. boil until gravy thickens stirring often, 
about 3 minutes. Add 1 teaspoon each rosemary 
and sage. Transfer turkey to platter. Tent with 
foil. Pour juices from pan into large glass measuring 
cup; spoon off fat. Add juices to gravy. Add vinegar 
to roasting pan. Bring vinegar to simmer over medium 
heat, scraping up browned bits. Pour mixture into 
heavy small saucepan. Boil until reduced to 1/4 
up, about 3 minutes; add to gravy. Rewarm gravy; 
thin with more chicken broth, if desired. Season 
with salt and pepper.

ROAST TURKEY HERB RUB AND SHITAKE MUSHROOM GRAVY GRAVY 
6 Servings

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 
tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons
dried
3 tablespoons chopped fresh tarragon or 1 1/2 
teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (1/4 stick) butter, melted 
4 cups canned low-salt, no fat chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary 
or 2 teaspoons dried
4 cups low salt, no fat chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
Make turkey:
Mix first 5 ingredients in small bowl. Pat turkey 
dry with paper towels and place on rack set in large 
roasting pan. If not stuffing turkey, place herb 
sprigs in main cavity. If stuffing turkey, spoon 
stuffing into main cavity. Tie legs together 
loosely to hold shape of turkey. Brush turkey 
with oil. Rub herb mix all over turkey. Place 
turkey neck and giblets in roasting pan. (Can be 
prepared 1 day ahead if turkey is not stuffed. 
Cover and refrigerate. Let stand at room temperature 
1 hour before roasting.) Position rack in lowest 
third of oven and preheat to 425FF. Drizzle melted 
butter all over turkey. Pour 2 cups broth into pan. 
Roast turkey 45 minutes. Remove turkey from oven 
and cover breast with foil. Reduce oven temperature 
to 350F. Return turkey to oven; roast unstuffed 
turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). 
Make gravy:
Mix flour and Sherry in small bowl until smooth paste 
forms. Melt butter in heavy large saucepan over 
medium-high heat. Add mushrooms and rosemary and 
sauté until mushrooms begin to soften, about 3 
minutes. (Can be made 3 hours ahead. Cover flour 
paste tightly. Let paste and mushrooms stand at 
room temperature.) Discard turkey neck and giblets 
from pan juices in roasting pan. Transfer pan juices 
to large glass measuring cup. Spoon off fat. Add 
enough chicken broth to measure 5 cups; add to 
saucepan with mushrooms. Add flour paste and whisk 
until smooth. Bring mixture to boil, stirring 
frequently. Boil until thickened to light gravy, 
about 10 minutes. Mix in cream, thyme and tarragon. 
Season with salt and pepper. Serve turkey with gravy. 

CORN BREAD PECAN STUFFING 
12 Servings

12 very large corn bread muffins (about 2 pounds), 
leave out uncovered overnight
3 cups pecan halves (11 ounces)
8 thick slices of slab bacon
1 stick plus 2 tablespoons unsalted butter 
(5 ounces)
4 tablespoons melted unsalted butter
3 cups coarsely chopped onions
3 cups coarsely chopped celery
3 large shallots, minced
1 1/2 tablespoons rubbed sage or 3 tablespoon 
fresh chopped sage
1 tablespoon dried thyme or 2 tablespoons 
chopped fresh thyme
6 large eggs, beaten
1 3/4 cups chicken stock or canned low salt, 
no fat broth
Salt and freshly ground pepper

Break the corn bread into large pieces, scatter on 
a baking sheet and let dry overnight. Preheat the 
oven to 400F. On a rimmed baking sheet, toast the 
pecans for about 10 minutes, or until nicely 
browned and fragrant. Transfer to a plate to cool. 
Reduce the oven temperature to 325F. In a large 
skillet, cook the bacon in 6 tablespoons of the 
butter until very crisp, about 10 minutes; 
reserve the bacon for another use. Add the 
onions, celery, shallots, sage and thyme to the 
skillet and cook over low heat until the vegetables 
are tender, about 25 minutes. Tear the corn bread 
into l 1/2-inch pieces and place in a large bowl. 
Top with the cooked vegetable mixture and the 
pecans and toss well. Stir in the melted butter, 
the eggs and 1 cup of the chicken stock. Season 
with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. 
Butter a large shallow baking dish and add the 
corn bread dressing. Cover with foil and bake for 
30 minutes. Uncover and baste the dressing with 
6 tablespoons of the remaining stock. Bake for 
10 minutes longer, then baste with the remaining 
6 tablespoons of stock. Bake for 20 minutes longer, 
or until golden brown on top and heated through. 
Stuffing can also be cooked inside the turkey.

CARAMELIZED ONION AND CHESTNUT STUFFING 
8 TO 10 Servings

This stuffing is perfect for the Roast Turkey with 
Herb Butter and Caramelized Onion-Balsamic Gravy 

1 pound country-style French bread or regular 
French bread, crust trimmed, cut into 1/2-inch cubes
6 tablespoons (3/4 stick) butter
2 large onions, chopped
2 tablespoons chopped fresh rosemary
3 celery stalks, chopped 
1 7- to 8-ounce jar vacuum-packed steamed 
chestnuts, quartered (about 2 cups)
1/2 cup chopped fresh parsley
1 cup canned low-salt, no fat chicken broth
2 eggs, beaten to blend

Preheat oven to 400F. Spread bread cubes in single 
layer on large rimmed baking sheet. Bake until golden 
brown, stirring occasionally, about 15 minutes. 
Transfer to large bowl; cool. Melt butter in heavy 
large skillet over medium-high heat. Add onions and 
sauté 10 minutes. Add rosemary; sauté until onions 
are golden brown, about 10 minutes longer, Add celery 
and sauté until beginning to soften, about 5 minutes. 
Add chestnuts and stir to blend. Transfer onion mixture 
to medium bowl. Mix in parsley. Add broth to skillet 
and bring to boil, scraping up any browned bits. Add 
to onion mixture. (Bread and onion mixture can be made 
1 day ahead. Cover separately. Store bread at room 
temperature; refrigerate onion mixture,) Stir onion 
mixture into bread. Season with salt and pepper. Mix 
eggs into stuffing. 

HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY 
14 TO 16 Servings

Begin preparing the turkey a day ahead, as it needs to 
soak overnight in brine, which makes the roasted bird 
exceptionally juicy.

For turkey:
1 19- to 20-pound turkey; neck, heart and gizzard 
reserved for gravy
8 quarts water
2 cups coarse (kosher) salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
4 tablespoons butter, softened
5 cups (about) canned low-salt chicken broth
1 cup diced onions
1 cup sliced carrots
1 cup sliced celery
For gravy:
9 1/2 cups no-fat low-salt chicken broth
5 tablespoons butter
5 tablespoons all purpose flour
1/4 CUP whipping cream

Make turkey:
Line extra-large stockpot with heavy large plastic bag 
about 30-gallon capacity). Rinse turkey and place in 
plastic bag. Stir 8 quarts water, 2 cup salt and 
1 cup honey in large pot until salt and honey dissolve. 
Add 1 bunch fresh thyme, peeled garlic cloves and 
black pepper. Pour brine over turkey in the plastic bag. 
Gather plastic bag rightly around turkey so that bird 
is covered with brine; seal plastic bag. Refrigerate pot 
with turkey in brine at least 12 hours and up to 18 hours. 
Position rack in bottom third of oven and preheat to 350F. 
Drain turkey well; discard brine. Rinse turkey well both 
inside and out to remove excess salt. Pat turkey dry 
inside and out. Squeeze juice from lemon halves into 
main cavity. If not stuffing the turkey, add lemon rinds 
and remaining 1 bunch fresh thyme to main cavity. If 
stuffing the turkey, do not add the other ingredients, 
but loosely stuff the main cavity and neck, secure with 
turkey nails and tie tight. Tuck wings under turkey; 
tie legs together loosely to hold shape. Put the onions, 
carrots and celery in the bottom of the roasting pan. 
Place turkey on the vegetables. Rub turkey all over 
with 4 tablespoons soft butter. Cover turkey loosely 
with foil. Roast turkey 1 hour. Baste turkey with 
1 cup chicken broth. Continue to roast until turkey 
is deep brown and thermometer inserted into thickest 
part of thigh registers 180F, basting with 1 cup 
chicken broth every 30 minutes. and covering loosely 
with foil if turkey about 2 -3 hours longer. If 
stuffing the turkey add another hour to the roasting 
time. Uncover turkey for the last 1/2 hour to ensure 
browning. Transfer turkey to platter and tent with 
foil to rest for 1/2 hour.
Make gravy:
Strain pan juices and press hard on vegetable solids. 
Skim off the fat. discard the vegetables. Place 
reserved turkey neck, heart and gizzard into large 
saucepan. Add chicken broth, and simmer over medium 
heat 2 hours. Strain turkey stock into bowl; reserve 
turkey neck and giblets. Pull meat off neck. Chop neck 
meat and giblets in very small dice. Melt 5 tablespoons 
butter in heavy large saucepan over medium heat. Add 
5 tablespoons all purpose flour and whisk 2 minutes. 
Gradually whisk in turkey stock, cream and up to 1 
cup reserved turkey pan juices (juices are salty so 
add according to taste). Simmer gravy until thickened 
to desired consistency, whisking occasionally, about 
5 minutes. Add chopped turkey neck meat and giblets; 
season to taste with pepper.

HOLIDAY STUFFING 
Yields enough stuffing for an 18 pound turkey

6 ounces dried cherries
1 cup Madeira
14 slices of day-old homemade style white bread, 
toasted and torn into small pieces (about 8 cups)
1 1/2 cups toasted pecan meats
1 cup onion, chopped
I cup celery, chopped
1/2 cup shallots, chopped 
1/2 cup unsalted butter
3 crisp apples, coarsely chopped
1/2 cup golden raisins
1/2 cup flat-leafed parsley, chopped
2 teaspoons dried tarragon, crumbed or 4 teaspoons 
fresh chopped
1 teaspoon dried thyme or 2 teaspoons fresh chopped
10-12 dried sage leaves, crumbled or 20-24 fresh 
leaves chopped
1 teaspoon salt, or to taste
teaspoon ground pepper to taste

Place dried cherries in a bowl with Madeira and soak 
for several hours or overnight. Combine bread pieces 
and toasted pecans in a large bowl. Drain cherries, 
reserving the Madeira, and add them to the bread 
mixture, In a skillet, sauté onion, celery and 
shallots in butter until the vegetables are softened. 
Add this to the bread mixture. Add the apples, raisins, 
parsley, tarragon, thyme, sage, salt, pepper and 
reserved Madeira and toss stuffing well.

ROAST TURKEY WITH RED CURRANT AND CITRUS GLAZE 
8 TO 10 Servings

Begin preparing the turkey a day ahead, as it needs to 
soak overnight in brine, which makes the roasted bird 
exceptionally juicy.

For Turkey:
7 quarts water
1 cup salt
1 16- to 18-pound turkey
9 tablespoons butter
1/2 cup red currant jelly
4 teaspoons chopped fresh marjoram
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 cup sliced shallots
1 cup sliced carrots
1 cup sliced celery
1 cup (or more) canned no-fat, low salt chicken broth
For gravy:
4 1/2 cups (about) canned no-fat low-salt chicken broth
1/4 cup all purpose flour
1/4 cup ruby Port
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/4 teaspoon grated orange peel

Make turkey:
Place a large plastic bag in a large stockpot. Rinse 
turkey inside and out. Add turkey to the plastic bag. 
Combine water and salt in a large bowl and stir to 
dissolve. Pour the mixture on the turkey in the plastic 
bag and close with a twist tie very tight making sure 
the turkey is fully covered with the brine. Cover pot; 
refrigerate overnight. Stir butter and jelly in small 
saucepan over medium heat until melted. Mix in marjoram, 
orange peel and lemon peel. Refrigerate over night 
or freeze mixture until semi-firm, whisking occasionally, 
about 1 hour. Position rack in bottom third of oven 
and preheat to 375F. Rinse the turkey thoroughly 
inside and out with cold water before stuffing and 
glazing to get the salt off. Starting at neck end, 
slide hand between skin and breast meat to loosen skin
making sure you do not break the skin. Spread 1/2 cup 
chilled jelly mixture over breast meat under skin and 
over outside of turkey (reserve remaining jelly mixture 
for gravy and glaze). If stuffing turkey, spoon stuffing 
loosely into neck and main cavities. Tuck wing tips 
under turkey; tie legs together to hold shape. Sprinkle 
shallots, carrots and celery in roasting pan. Place 
turkey atop vegetables. Roast turkey 45 minutes, 
adding some broth to pan if drippings threaten to 
burn. Reduce oven temperature to 350F. Cover turkey 
loosely with foil. Roast until thermometer inserted 
into thigh registers 180F, adding more broth to pan 
if necessary to keep drippings from burning and basting 
turkey occasionally with drippings, about 3 hours longer 
if unstuffed or 3 4/2 hours longer if stuffed. If 
necessary, uncover turkey during last 20 minutes to 
brown skin. Transfer turkey to platter. Brush warm turkey 
with enough remaining jelly mixture to glaze. Tent 
loosely with foil; let stand 30 minutes. Reserve pan 
mixture in pan for gravy. 
Make gravy:
Strain pan juices into large pan--pressing hard on 
the vegetable solids; spoon off fat. Discard the 
vegetables. Add chicken broth. Bring to boil. Stir 
4 tablespoons reserved jelly mixture and flour in bowl 
to form paste. Whisk paste, into stock mixture. Add 
Port and citrus juices; boil until reduced enough to
coat spoon thickly, about 12 minutes. Mix in orange 
peel. Season with salt and pepper. 

SAUSAGE, CHESTNUT AND FIG STUFFING 
6 Servings

8 ounces mild Italian sausages, casings removed (or bulk)
3 large shallots, chopped
2 celery stalks, chopped
6 ounces dried Calimyrna figs, chopped
1 cup canned no-fat, low-salt chicken broth
3 tablespoons brandy
1/2 teaspoon dried thyme
4 cups very coarsely ground fresh bread crumbs made from 
about 8 ounces crustless French bread
1 3/4 cups peeled roasted chestnuts (about 12 ounces)
or jarred chestnuts (about 8 ounces), coarsely chopped**

**See Williams-Sonoma for canned French chestnuts

Sauté sausage in heavy large skillet over medium-high 
heat until brown and cooked through, breaking into small 
pieces with back of fork, about 5 minutes. Add chopped 
shallots and celery to skillet and sauté 5 minutes. Stir 
in figs, 1/2 cup chicken broth, brandy and thyme and bring 
to boil. Reduce heat, cover and simmer until figs are 
tender, about 5 minutes. Mix 4 cups bread crumbs, 
chestnuts and sausage mixture in large bowl. Stir 
in remaining 1/2 cup chicken broth. Season to taste 
with salt and pepper. If stuffing the turkey, loosely 
stuff main cavity and neck cavity. If baking the 
stuffing outside the turkey, preheat oven to 350F. 
Butter 8x8x2-inch glass baking dish. Transfer 
stuffing to prepared baking dish. Cover baking dish 
with foil. Bake stuffing 25 minutes. Remove foil; 
bake stuffing until top begins to brown, about 10 
minutes longer.

ROAST TURKEY WITH POMEGRANATE GLAZE 
Makes 6 servings    

WILD RICE, APPLE AND DRIED CRANBERRY STUFFING 
Serves 8-10    

ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING 
Makes 12 servings    

RYE BREAD STUFFING WITH SAUSAGE, APPLES AND BACON 
Makes about 17 cups    

ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST 
Makes 12 servings