Wild Turkey with Sourdough and Venison Sausage Stuffing
INGREDIENTS
13½lbs (6kg) Fresh or Frozen Turkey – (figure 500-1000g or 1-2lbs per person)
8cups (2L) Cold Water
1 loaf Sourdough Bread – sliced and cubed
1loaf Pumpernickel Bread – sliced and cubed
2cups Carrot – peeled, trimmed, and fine dice
2cups Celery Hearts – peeled, trimmed, and fine dice
2cups Yellow Onion – trimmed, peeled, and fine dice
1cup Leek White – trimmed, peeled, and fine slice
5pc Fresh Thyme – rinsed and leaves stripped
5pc Fresh Rosemary– rinsed and leaves stripped
5pc Fresh Sage – rinsed, leaves stripped, and finely sliced (chiffonade)
3pc Fresh or Dry Bay Leaves
1lb (454g) Venison Sausage – casing removed
½lb (225g) Unsalted Butter
4cups (1L) Chicken or Vegetable Stock
Flaked Sea Salt - to taste
Fresh Ground Black Pepper - to taste
TECHNIQUE
1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (166°C), gas mark 3
2. Slice bread into bite size pieces the day before if possible, leave uncovered to dry
3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
5. Sauté sausage in a large pan over high heat until browned, remove sausage at set aside
6. Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until golden brown
7. Fold mixture together with bread, sausage, and stock, refrigerate stuffing until fully cooled
8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
9. Place turkey in a roasting pan with rack, add 1L of water and giblets
10. Brush skin with melted butter, season with salt and pepper
11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb.
12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
14. Check the temperature of the stuffing with probe thermometer 165°F
15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes
13½lbs (6kg) Fresh or Frozen Turkey – (figure 500-1000g or 1-2lbs per person)
8cups (2L) Cold Water
1 loaf Sourdough Bread – sliced and cubed
1loaf Pumpernickel Bread – sliced and cubed
2cups Carrot – peeled, trimmed, and fine dice
2cups Celery Hearts – peeled, trimmed, and fine dice
2cups Yellow Onion – trimmed, peeled, and fine dice
1cup Leek White – trimmed, peeled, and fine slice
5pc Fresh Thyme – rinsed and leaves stripped
5pc Fresh Rosemary– rinsed and leaves stripped
5pc Fresh Sage – rinsed, leaves stripped, and finely sliced (chiffonade)
3pc Fresh or Dry Bay Leaves
1lb (454g) Venison Sausage – casing removed
½lb (225g) Unsalted Butter
4cups (1L) Chicken or Vegetable Stock
Flaked Sea Salt - to taste
Fresh Ground Black Pepper - to taste
TECHNIQUE
1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (166°C), gas mark 3
2. Slice bread into bite size pieces the day before if possible, leave uncovered to dry
3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
5. Sauté sausage in a large pan over high heat until browned, remove sausage at set aside
6. Add butter, carrots, celery, onion, leek, thyme and bay leaves, sauté until golden brown
7. Fold mixture together with bread, sausage, and stock, refrigerate stuffing until fully cooled
8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
9. Place turkey in a roasting pan with rack, add 1L of water and giblets
10. Brush skin with melted butter, season with salt and pepper
11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb.
12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
14. Check the temperature of the stuffing with probe thermometer 165°F
15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes
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