Dacor Wall Ovens Traditional Stuffed turkey with Creamy Gravy, Stuffed Turkey 16-28 lbs, Stuffing

Stuffed Turkey 16-28 lbs.

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

Suggested Time: 4 hours

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

Path to reach this function: DACOR GUIDE-POULTRY-#7 Turkey, Stuffed, 16-28 lbs.

Traditional Stuffed turkey with Creamy Gravy

STUFFING	15-25 pound whole turkey	GRAVY
10 cups (1 inch) cubes crusty country-style bread	1⁄4 cup olive oil	Pan juices reserved from turkey
(about 1 pound)		4 cups turkey or chicken stock
3 medium onions, cut into small dice		1⁄4 cup all purpose flour
3 celery ribs, cut into small dice
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh rosemary
1⁄4 cup (1⁄2 stick) unsalted butter
1 1⁄2 cups chicken broth
1⁄2 cup water

Preheat oven to 325° on Pure Convection ™. Toast bread in a large shallow baking pan in middle of oven until just dry, 15 to 20 min- utes. In a medium sauté pan over medium heat, cook onions, celery, and herbs until celery is softened, about 5 minutes. In a large bowl, stir together bread, vegetables, broth, water, and salt and pepper to taste until stuffing is formed. Cool completely, uncovered.

Rinse turkey inside and out with cold water and pat dry with paper towels. Rub with olive oil inside and out. Season with salt and pepper inside and out. Loosely fill neck cavity and body with stuffing. Tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Place turkey on a v-shaped rack in a roasting pan. Insert meat probe into stuffing in the cavity. Set internal temperature at 165°. Roast turkey for 3 1⁄2 to 4 hours or until golden brown and an instant read thermometer reads 165°. Transfer turkey to a platter. Discard string from drumsticks. Transfer stuffing to a serving dish and keep warm, covered. Let turkey sit about 30 minutes before carving. Slice thinly against the grain.

Increase oven temperature to 375°. Bake stuffing in baking dish while turkey stands, about 25 minutes. For moist stuffing, bake cov- ered. For stuffing with a slightly crisp top, uncover after 10 minutes.

GRAVY

Skim fat from pan juices, reserving 1⁄4 cup. Place roasting pan on cooktop and add 1 cup stock. Deglaze pan over medium high heat, scraping up browned bits. Pour into a large sauce pan and add remaining 3 cups stock. Bring to a simmer. In a separate large sauce pan, whisk together reserved fat and flour. Cook over medium heat. Using a ladle, add simmered stock to flour mixture in a stream, whisking constantly to prevent lumps. Add in additional juices form the pan until thickened. Season with salt and pepper.

Serve gravy with sliced turkey and stuffing.

Serves 12 to 15.

RECIPES

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