Syrah and Roast Turkey with Sausage Stuffing
Got a big crowd coming for Thanksgiving dinner? Colleen has come up with a real crowd pleaser that will fill them up and make them happy! The sausage and herbs make the stuffing hearty and flavorful. The spices and mushrooms are delicious with our spicy, earthy Napa Valley Syrah. So much to be thankful for! Happy Thanksgiving from all of us at Goosecross!
1 medium whole turkey, 18-20 lbs.
1-1/2 pounds Italian sausage or turkey-cranberry sausage
2 tablespoons butter
1 white onion, diced
2 stalks celery, diced
1/4 cup parsley, chopped
2 cloves garlic, minced
6 white mushrooms, sliced
6-8 cups bread cubes, dried for stuffing
Salt & pepper to taste
1 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1 large egg
1/2 pound butter
1/2 bottle Goosecross Chardonnay
For the Turkey: Place the turkey on a work surface, remove the neck and the innards from the cavity and wash thoroughly. Pat dry with paper towels and place turkey on a rack in roasting pan, breast side up. Season both cavities of the turkey with salt and pepper. Let turkey rest for no more than 30 minutes while you prepare the stuffing.
For the Stuffing: Remove the casings from the sausages and put into a skillet. Saute the sausage until cooked through. Using a slotted spoon, remove the sausage, and transfer to a mixing bowl. Add two tablespoons of butter to the skillet and saute the onion, celery, parsley, garlic and mushrooms with the pan drippings. Cook until soft. Transfer the vegetables to the mixing bowl with the sausage. Mix well. Add the bread cubes, salt, pepper, sage and thyme. Toss well. Add the egg and stir to coat. Fill the cavity of the turkey loosely with the stuffing; do not pack tightly. Truss the turkey. Preheat the oven to 450°F.
For the baste: Melt 1/2 pound butter in a 3 quart saucepan. Add the Chardonnay to the saucepan and stir well. Take some cheese cloth and fold it to 3-4 ply thickness and large enough to cover the turkey. Saturate the cheese cloth in the wine & butter mixture. Cover the entire breast area of the turkey. Place the turkey in the oven and immediately reduce the temperature to 325°F. Roast for about 20 minutes per pound, until the internal temperature reaches 160°F. Baste the turkey every 30 minutes with the remaining mixture until all used, then baste using the pan drippings. If the turkey looks like it needs to brown, remove the cheese cloth about one hour before it’s done. When the turkey is done, remove it from the oven and let it rest for 15 to 30 minutes before carving.