Please enjoy a taste of Westwynd Farm this holiday season with our delicious Thanksgiving turkey with harvest stuffing recipe… from our home to yours.
- Giblets and neck from turkey
- 1 Cup extra giblets
- 3-½ Cups chicken broth
- 2 lb well-spiced bulk turkey sausage
- 2 Tbsp. vegetable oil
- 4 cups chopped red onions
- 4 cups chopped celery
- 2 Tbsp. minced garlic
- 2 Tbsp. dried thyme
- 2 tsp. Dried sage leaves, crumbled
- 12 cups cubed (1-inch) bread, toasted
- 2 Granny Smith apples, diced
- 1 cup dried cranberries
- 1 cup dried apricots, quartered
- 1 cup dried pitted prunes, quartered
- 2 cups chicken broth
- Salt and pepper, to taste
- 1 18 lb turkey, rinsed
- 1 orange, halved
- Paprika, to taste
- Salt and pepper, to taste
- Harvest Stuffing (see recipe below)
- 6 Tbsp. butter, softened
- Pan juices from turkey
- ¼ cup butter
- ¼ cup flour
- 2 Tbsp. dry sherry
- 1 tsp. Dark molasses
- 1 tsp. Dried thyme
- Salt and freshly ground black pepper, to taste
- 1 Tbsp. chopped sage
- Giblet broth
Prepare a day ahead
- Simmer the broth ingredients until the giblets are tender, about1 hour, skimming off any foam.
- Strain broth and set aside; reserve giblets and neck.
- Shred the meat from the neck and mince the giblets; combine.
- Cover and refrigerate the broth and meat until ready to use.
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
- Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage. Cook over medium-low heat for 15 minutes.
- Add to the sausage along with the bread, apples and dried fruits; toss well.
- Drizzle the broth over the mixture to moisten as desired, and season with salt and pepper.
- Cool before stuffing the turkey.
- First, prepare the Giblet Broth a day ahead.
- Preheat the oven to 325 degrees.
- Then, squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt and pepper.
- Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body.
- Truss the turkey. Rub with softened butter and sprinkle with paprika, salt, and pepper.
- Place the turkey, breast side up, on a rack in a roasting pan.
- Next, pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil.
- Place turkey in the oven and roast for 1-½ hours.
- Remove the foil and roast the turkey for 2-½ hours more, basting with the pan juices every 30 minutes.
- Raise the oven temperature to 350 degrees and cook for an additional 1 to 1-¼ hours, or until a thermometer inserted into the thickest part of the thigh reads 180 degrees. The temperature at the thickest part of the breast should be 160 degrees. The juices should run clear when the thigh is pricked with a small knife.
- Prepare the Giblet Gravy.
- Heat pan juices in a roasting pan, scraping up all brown bits. Defat; p our into a measuring cup.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and continue whisking for 2 to 3 minutes or until the mixture browns slightly.
- Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth.
- Bring to a boil, reduce heat to medium-low, and add remaining ingredients.
- Simmer for 10 minutes, stirring until the gravy has thickened. Note: for a thinner gravy, add more broth.
- Adjust seasonings; heat before serving.
This Thanksgiving Turkey with Harvest Stuffing recipe is just one of many delicious recipes from the Inn at Westwynd Farm. Check out more recipes for a taste of Westwynd Farm at home!