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Roast Turkey With Hazelnut Bread Stuffing

turkey, christmas

1 15-pound turkey
1/4 cup butter; softened
1/2 teaspoon dried crumbled sage
1/2 teaspoon dried crumbled rosemary
salt and pepper; to taste
----HAZELNUT BREAD STUFFING-----
3/4 cup hazelnuts
3/4 cup butter
2 1 /2 cups chopped celery
2 cups chopped onions
2 cloves garlic; minced
1 apple (unpeeled); diced
4 teaspoons dried sage
1 1/4 teaspoons pepper
1 teaspoon (each) dried rosemary and salt
1/4 pound sliced pancetta; prosciutto or smoked ham
14 cups cubed whole wheat bread
1 cup chopped fresh parsley
----STOCK----
4 1/2 cups chicken stock or water
1 1/2 cups (approx) water
1 onion; chopped
1/2 cup (each) sliced carrot and celery
----GRAVY----
1/4 cup all-purpose flour
1/4 cup sherry; optional

Hazelnut Bread Stuffing: On baking sheet bake nuts in 350°F oven for 8 to 10 minutes or until fragrant. Rub vigorously in tea towel to remove skins; coarsely chop. Set aside. In large skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and pancetta for 10 to 15 minutes or until vegetables are tender. Place bread, parsley and nuts in bowl; add celery mixture and toss well. Set aside. (Stuffing can be covered and refrigerated for up to 1 day or frozen for up to 1 week; thaw in refrigerator for 24 hours before continuing.) Remove giblets and neck form turkey and place in large saucepan, reserving liver for another use; set aside. Rinse turkey inside and out; dry skin and cavity well. Fill neck cavity with stuffing; fold neck skin over stuffing and skewer to back. Lift wings and twist tips under back. Stuff body cavity. Tuck legs under band of skin or tie together with string. Place turkey, breast side up, on greased rack in roasting pan. Combine butter, sage and rosemary; spread over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, tucking in ends and leaving sides open. Roast in 325°F oven for 4 hours, basting every 30 minutes. Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted in thigh reads 185°F and stuffing 165°F. Let stand on platter, loosely covered, for 20 minutes. Stock: Meanwhile, to saucepan with turkey parts, add stock, water, onion, carrot and celery; bring to boil. Reduce heat to low and skim off foam; simmer for 3 hours. Strain into measuring cup and skim off fat; add enough water to make 3 cups stock and set aside. Gravy: Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain. Makes 8 to 10 servings. TURKEY TALK Thawing: Leave the turkey in its original plastic wrapper and thaw in either of two ways: Refrigerator: Place on a tray in the refrigerator and allow 5 hours per pound. Cold Water: Cover turkey with cold water, changing water occasionally, and allow 1 hour per pound. Carving: With carving knife and fork, cut legs from turkey, twisting loose if necessary. Cut thigh from drumstick at joint; carve dark meat from each piece. With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast. Cut off wings. Scoop stuffing into bowl.

Contributor: Canadian Living - December, 1991

Yield: 15 servings

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