We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Southern Roasted Turkey With Andouille Cornbread Stuffing

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Life5, Lifetime tv	4	Servings

INGREDIENTS

12	lb	Fresh turkey
10		Fresh sage leaves
10		Sprigs fresh thyme
12	T	Butter, melted
		Salt and freshly ground
		pepper
2	c	Dry white wine
1/4	lb	Unsalted butter
2		Onions, coarsely chopped
2		Cloves garlic, coarsely
		chopped
1	lb	Andouille sausage, 1/4
		thick slices
3		Shallots, thinly sliced
1	c	Celery, coarsely chopped
1		Loaf cornbread, cut into
		cubes and
		left out overnight
1/2	c	Fresh flat leaf parsley
		coarsely chopped
1	T	Dried sage leaves
1/8	t	Cayenne pepper
2		Eggs, beaten
		Salt and freshly ground
		pepper

INSTRUCTIONS

How to Prepare the Turkey:  Preheat the oven to 400 degrees F. Remove
the neck and the gizzards  from the inside of the turkey and rinse the
bird thoroughly with cold  water. Pat dry. Rub some melted butter over
the entire surface of the  turkey. Using your fingers gently loosen the
skin from the breast and  drumsticks. Carefully arrange the sage and
thyme under the skin.  Lightly salt the cavity. Turn the turkey
breast-side-down and loosely  stuff the neck cavity with 2 cups of the
stuffing. Pull the neck skin  over the cavity and fasten it to the back
of the turkey with skewers  or wooden picks. Turn the turkey
breast-side-up and fold the wing  tips until they are almost touching.
Stuff the main cavity with about  4-5 cups of stuffing. Tie the
drumsticks together with kitchen string.  Place the turkey on a rack in
a large roasting pan and brush with  some of the melted butter, season
with salt and pepper. Roast the  turkey for 30 minutes at 400 degrees
then turn down to 350 degrees F.  Continue cooking, basting every 30
minutes with the melted butter and  pan drippings until an instant read
thermometer inserted in the thigh  registers 175 to 180 degrees F.
During the last half hour of cooking,  add the white wine to the pan.
Let rest 20 - 30 minutes before  carving.  How to Prepare the Stuffing:
In a large skillet over medium heat, melt the butter and saut the
onions and garlic until soft. Add the sausage and shallots and cook
for an additional 10 minutes. Add the celery and cook until soft,
about 5-7 minutes.  Remove the mixture from the heat and fold in the
cornbread, parsley,  sage, and cayenne pepper. Stir in the eggs and
season with salt and  pepper. If the stuffing appears too dry, moisten
with a little stock  or water. Make certain to cool stuffing to room
temperature before  stuffing the turkey.  Â© 1997 Lifetime
Entertainment Services. All rights reserved.  MC formatted using MC
Buster by Barb at PK  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t miss life’s best. Find God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5390 Calories From Fat: 3776 Total Fat: 426.3g Cholesterol: 1740.4mg Sodium: 13057.3mg Potassium: 1467mg Carbohydrates: 96.1g Fiber: 3.7g Sugar: 4.5g Protein: 296.6g