Holiday Dishes

​Les Kincaid's

Lifestyles

 


Enjoy This Recipe Courtesy of Chef Les Kincaid 

Boned Turkey with Sausage Hazelnut Stuffing & Madeira Gravy 

12 to 13 pound turkey, boned, reserving the neck, giblets (excluding the liver)

and carcass for making turkey stock and reserving the turkey fillets for the stuffing.  Sausage hazelnut stuffing (recipe follows) 
1 slice of bread 
2 sticks sweet butter, softened

For the gravy:
1 cup Madeira
1/2 cup all-purpose flour 
5 cups turkey stock 

Special equipment:
Cheesecloth

Arrange the turkey breast side up on a work surface, pat it dry, and prepare it for stuffing.  Pack the cavity with the stuffing opening with the slice of bread, and tuck the wings under the turkey. Truss the turkey securely with kitchen string. Set the turkey in the roasting pan, spread it with 1 stick of butter, and season it with salt and pepper. Roast the turkey in a preheated 425-degree oven for 30 minutes and reduce the heat to 325 degree F. Brush the turkey with the pan juices. Arrange the cheesecloth, soaked in the remaining stick of butter, melted and cooled, over the turkey, and roast the turkey, basting it every 20 minutes, for 2 hours and 30 minutes, or until meat thermometer inserted in the fleshy part of a thigh registers 185 degrees F.
Remove the cheesecloth carefully, discard it, and transfer the turkey to a platter, reserving the juices in the pan. Let the turkey stand for 25 minutes and discard the strings. 
Make the gravy while the turkey is standing: 
Skim the fat from the reserved pan juices and reserve 1/3-cup of it. Add the Madeira to the pan juices and deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. Boil the liquid until reduced by half and reserve it. In a large saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the reserved Madeira mixture in a stream, whisking, and bring the liquid to boil, whisking. Simmer the gravy, stirring occasionally, for 10 minutes, season it with salt and pepper, and serve.

Yield:  10 servings 

Sausage Hazelnut Stuffing
1 pound fresh pork sausage meat 
Fillets reserved from a boned turkey or 1/2 pound skinless boneless chicken breasts 
1/2 stick sweet butter 
1 pound onions, chopped 
2 cups chopped celery 
2 tablespoons chopped fresh sage leaves or 1 tablespoon crumbled dried 
1/2 pound cooked ham, cut into 1/4-inch dice 
3 cups dry 1/4-inch bread cubes 
1 cup hazelnuts, toasted, skinned and chopped 
1 cup minced fresh parsley leaves 
3 large eggs, beaten lightly 
2 teaspoons kosher salt 
1 1/2 teaspoons freshly ground pepper

In a large skillet cook the sausage meat, crumbled, over moderate heat, stirring and breaking up the lumps, until it is no longer pink, transfer it with a slotted spoon to a large bowl, and let it cool. Remove and discard the white tendons from the turkey fillets or chicken breasts with a sharp knife and in a food processor grind the fillets coarse. Add the sausage, grind the mixture until it is blended, and transfer it to the large bowl. Pour off the fat from the skillet, add the butter, and in it cook the onions and the celery with the sage, covered, over moderately low heat, stirring occasionally, until the vegetables are softened. Let the mixture cool in the skillet. Add the large bowl with the ham, 2 cups of the bread cubes, crushed fine in a plastic bag, the remaining 1 cup bread cubes, left whole, the hazelnuts, the parsley, the eggs, the salt, and the pepper, and combine the mixture well. The stuffing may be made up to 1 day in advance and kept covered and chilled.