Dacor Wall Ovens Turkey Stuffed with Sausage and Hazelnut Stuffing, Stuffed Turkey, 8-15 pounds

Stuffed Turkey, 8-15 pounds

Default Mode and Temperature: Pure Convection™ Sear/350˚

Suggested Time: 2 hours 45 minutes

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.

Path to reach this function: DACOR GUIDE-POULTRY-#6 Turkey, Stuffed, 8-15 lbs.

Turkey Stuffed with Sausage and Hazelnut Stuffing

14-15 pound fresh turkey Salt and pepper, to taste

BASTING SAUCE (TO USE AT END OF ROASTING) 1⁄2 cup (1 stick) unsalted butter, melted

1⁄4 cup maple syrup

SAUSAGE AND HAZELNUT STUFFING 1 cup hazelnuts, roasted and skinned 1 pound Italian sausage

1⁄2 cup (1 stick) unsalted butter

2 Granny Smith apples, peeled, seeded and diced

1 pound chopped onion

2 cups chopped celery

2 Tablespoons sage

1 teaspoon nutmeg

1 teaspoon allspice

8 cups stale bread, cut in 1⁄2 inch cubes 1 cup chopped Italian parsley

2 teaspoons coarse salt

2 teaspoons coarse black pepper

1 cup turkey or chicken stock

PREPARE STUFFING

Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage. Reserve cooked crumbled sausage in a large mixing bowl. In the same skillet, add butter. Sauté apples, onions, celery, and sage until translucent. Season with nutmeg and allspice. Add to sausage in large mixing bowl, mixing well. Add bread and Italian parsley. Add eggs. Finally, add stock to moisten. Season with salt and pepper. Let cool before stuffing the bird.

Clean out neck and gizzards package from the turkey. Rinse turkey inside and out with cold water and pat dry with paper towels. Place on V-shaped rack in roasting pan. Season turkey with salt and pepper. Stuff turkey’s cavity with hazelnut and sausage stuffing. Adjust oven rack to position 1. In Dacor Guide, select Turkey, Stuffed, 8-15 lbs. Place turkey in oven and insert meat probe. Set inter- nal temperature for 180˚ in the thigh. Set timer for 11⁄2 hours. At the end of this time, brush turkey with melted butter and maple syrup mixture. Continue to roast until golden brown and internal temperature reaches 180˚ in the thigh.

After Roasting: Let rest for 15-30 minutes, then slice thinly against the grain. Remove stuffing immediately to serving bowl.

Makes 10 to 12 servings.

RECIPES

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