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Roast Vermont Turkey With Giblet Gravy And Sausage And Sage Dressing, For Thanksgiving

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Roast Vermont Turkey With Giblet Gravy And Sausage And Sage Dressing, For Thanksgiving

Ingredients

  • 1 vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier
  • kosher salt and freshly ground black pepper
  • 1 lemon
  • 1/2 apple
  • 1/2 medium onion
  • 10 sprigs fresh thyme
  • 4 branches fresh rosemary
  • 2 branches fresh sage
  • 10 sprigs italian parsley
  • 4 bay leaves
  • 1/4 cup vegetable oil
  • trimmings from the turkey
  • 1/2 medium onion
  • 2 stalks celery
  • 1 carrot
  • 2 bay leaves
  • 10 black peppercorns
  • 5 italian parsley stems
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 tablespoons all-purpose flour
  • 8 tablespoons unsalted butter
  • 1 teaspoon water
  • 1 large leek, white part only, cut in 1/4-inch dice
  • 3 cups turkey stock
  • giblets from turkey, finely diced
  • 1 hard-boiled egg, finely diced
  • salt and freshly ground pepper
  • country sausage and sage dressing
  • cranberry relish
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