Roasted Turkey With Sausage Apple Stuffing Pt 1

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – namely accommodation. The evangelical church has accommodated to the world spirit of the age. First, there has been accommodation on Scripture, so that many who call themselves evangelicals hold a weakened view of the Bible and no longer affirm the truth of all the Bible teaches – truth not only in religious matters but in the areas of science and history and morality… This accommodation has been costly, first in destroying the power of the Scriptures to confront the spirit of our age; second, in allowing the further slide of our culture. Thus we must say with tears that it is the evangelical accommodation to the world spirit around us, to the wisdom of this age, which removes the evangelical church from standing against the breakdown of our culture.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Eggs	Italian	Infood01	1	Servings

INGREDIENTS

		Salt and freshly ground
		pepper
4	T	Unsalted butter, softened
2	T	Vegetable oil
1		Onion, quartered
1		Celery rib, cut into thirds
3/4	c	Dry white wine
6	c	Canned Iowsodium chicken
		broth or water
2		Canned plum tomatoes, halved
		and seeded
3		Parsley sprigs
2		Thyme sprigs
1		Bay leaf
1/2	c	Plus 2 tablespoons water
1/3	c	Allpurpose flour
2	T	Port or Madeira, optional
		Sausage Apple Stuffing
		recipe follows
4 1/2	T	Unsalted butter
6		Celery ribs, finely chopped
3		Onions, finely chopped
1 1/2	lb	Sweet Italian sausage
		removed from the
		casings and
		crumbled
6	c	Cubed, 1 inch day-old
		Italian bread
		about 1 large
		loaf
36		Pitted prunes, coarsely
		chopped
		about 10 ounces
3		Golden Delicious or Granny
		Smith cored and coarsely
		applespeeled chopped
1/3	c	Finely chopped flat-leaf
		parsley
1/4	c	Finely chopped sage
1 1/2	t	Salt
3/4	t	Freshly ground pepper
3/4	t	Freshly grated nutmeg
4		Eggs, lightly beaten
1 1/2	c	Reserved turkey stock
1		cups for the stuffing.

INSTRUCTIONS

Preheat the oven to 475degs. Rinse the turkey inside and out and pat
dry. Season the cavity with salt and pepper and set the bird on a  rack
in a roasting pan large enough to let air circulate all around.  Rub
the softened butter over the breast and legs and season with salt  and
pepper. Roast the turkey in the top third of the oven for about  30
minutes, or until beginning to brown. Reduce the oven temperature  to
375degs, cover the turkey loosely with foil and continue roasting,
basting often, for about 1 1/2 hours, or until an instant read
thermometer inserted into the thickest part of the thigh registers
175degs. Transfer the turkey to a serving platter, cover again with
foil, and let stand for at least 20 minutes before carving.  Meanwhile,
cut the turkey neck and gizzard in half. Heat the  vegetable oil in a
medium saucepan and add the neck, gizzard, heart  and wing tips. Cook
over moderately high heat, stirring occasionally,  until browned and
crisp, about 7 minutes. Stir in the onion and  celery and cook until
golden. Add the wine and boil until reduced by  half, about 7 minutes.
Add the chicken broth and bring to a boil.  Stir in the tomatoes,
parsley, thyme and bay leaf and cook over very  Iow heat until reduced
to 3 1/2 cups, about 1 hour. Strain the turkey  stock into a bowl;
reserve 1  3. In a small bowl, mix the water with the flour until
smooth. Remove  the rack from the roasting pan and spoon off the fat.
Set the pan  over 2 burners on high heat. Add the remaining 2 cups of
turkey stock  and bring to a boil, scraplng up any browned bits from
the bottom of  the roasting pan. Whisk in the flour paste and cook
until the gravy  thickens, then add the port. Strain the gravy into a
sauceboat. Carve  the turkey and serve with the gravy and Sausage Apple
Stuffing.  SAUSAGE-APPLE STUFFING:  Preheat the oven to 425degs and
generously butter 2 medium baking  dishes that are at least 2 inches
deep. Melt the butter in a large  skillet. Add the celery and onions
and cook over moderate heat until  softened, about 5 minutes. Add the
sausage and cook, stirring, just  until it loses its pink color, about
7 minutes.  In a large bowl, toss the bread cubes with the prunes,
apples,  parsley and sage. Add the sausage mixture and season with the
salt,  pepper and nutmeg. Add the eggs and reserved turkey stock and
mix  well. Divide the stuffing between the prepared baking dishes.
Cover  with foil and bake for 20 minutes. Remove the foil and bake for
about  10 minutes longer, or until heated through and browned on top.
Let  cool slightly before serving.  Yield: MAKES ABOUT 10 CUPS
continued in part 2

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3763 Calories From Fat: 1958 Total Fat: 220.4g Cholesterol: 1207.6mg Sodium: 13021.5mg Potassium: 4106.5mg Carbohydrates: 227.4g Fiber: 24.8g Sugar: 29.6g Protein: 193.1g