Nutritional Info

Nutrition Facts

Serving Size 1 (691g)

Calories 1299
Calories from Fat 538 (41%)
Amount Per Serving %DIV
Total Fat 59.8g 92%
Saturated Fat 22.6g 113%
Monounsaturated Fat 26.8g
Polyunsaturated Fat 10.3g
Trans Fat 0.0g
Cholesterol 4358.2mg 1453%
Sodium 3507.9mg 153%
Potassium 1188.1mg 25%
Total Carbohydrate 54g 18%
Dietary Fiber 7.6g 30%
Sugars 3.4g
Protein 105.6g 211%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
If you are looking for a complete "how to" on Thanksgiving dinner, look no further!  Here are recipes for preparing a 14 pound turkey, sausage and cornbread stuffing and giblet gravy.  Add in a green veggie and rolls, and you'll have enough to feed a seriously hungry crowd.
Prep time
1 hr
Cook time
5 hr 35 min
Ready In
6 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
4 Cup(c)  water
1   red pepper, coarsely chopped
1   onion, coarsely chopped
3   stalks celery, coarsely chopped
4 Tablespoon(T)  butter
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, coarsely ground
1 Pound(lb)  pork country sausage
1/2 Teaspoon(t)  salt
2 Tablespoon(T)  all purpose flour
4 Cup(c)  water
3   turkey, gizzard, heart, liver and neck
14 Pound(lb)  turkey
1/4 Cup(c)  fresh parsley, chopped
24 Ounce(oz)  corn bread stuffing mix
1/2 Teaspoon(t)  black pepper, coarsely ground
10 3/4 Ounce(oz)  chicken broth

Preparation

Heat 12 inch skillet over medium high heat until very hot.  Add sausage and cook, breaking up sausage with side of spoon, until browned, about 10 minutes.  With slotted spoon, transfer sausage to large bowl.  Discard all but 2 tablespoons sausage drippings.  Add butter, celery, onion and red pepper to skillet.  Cook, stirring occasionally, until vegetables are golden brown and tender, about 10 minutes.  Stir in chicken broth, 1/2 teaspoon black pepper and 3/4 cups of water and heat to boiling, stirring until browned bits are loosened from bottom of skillet.  Add vegetabe mixture, corn bread stuffing and parsley to sausage in bowl.  Stir to combine well.  Use to stuff turkey or serve in baking dish.  Spoon stuffing into greased 13 by 9 inch baking dish.  Cover with foil.  Set aside.  Preheat oven to 325 degrees F.  Remove giblets and neck from turkey and reserve for making gravy.  Rinse turkey inside and out with cold running water and drain well.  Pat dry with paper towels.  Loosely spoon some stuffing into neck cavity.  Fold neck skin over stuffing.  Fasten neck skin to turkey back with one or two skewers.  Loosely spoon remaining corn bread stuffing into body cavity (bake any leftover stuffing in small covered casserole during last 30 minutes of roasting time).  Fold skin over cavity opening.  Skewer closed, if necessary.  Tie legs and tail together with string.  Push drumsticks under band of skin or use stuffing clamp.  Secure wings to body with string, if desired.  Place turkey, breast side up, on rack in large roasting pan (17 by 11 1/2 inches).  Sprinkle salt and pepper on outside of turkey.  Cover with loose tent of foil.  Roast about 3 hours 45 minutes.  Start checking for doneness during last hour of roasting.  Place stuffing (in casserole) in oven after turkey has roasted 3 hours.  Bake until heated through, about 30 minutes.  To brown turkey, remove foil during last hour of roasting.  Baste occasionally with pan drippings.  Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 180 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife.  (Breast temperature shoud be 170 degrees F.  Stuffing temperature 160 to 165 degrees F.)  While turkey is roasting, prepare giblets and neck for gravy.  In 3 quart saucepan, combine gizzard, heart, neck and 4 cups of water.  Heat to boiling over high heat.  Reduce heat and cover and simmer 45 minutes.  Add liver and cook 15 minutes longer.  Strain giblet broth through sieve into large bowl.  Pull meat from neck and discard bones.  Cover and refrigerate meat and broth separately.  Transfer turkey to large platter; keep warm.  Let stand at least 15 minutes to set juices for easier carving.  To make gravy:  Remove rack form roasting pan.  Strain pan drippings through sieve into 4 cup glass measuring cup or medium bowl.  Add 1 cup of giblet broth to hot roasting pan and heat to boiling, stirring until browned bits are loosened from bottom of pan.  Add to drippings in measuring cup.  Let stand until fat separates from meat juice, about 1 minute.  Spoon 2 tablespoons of fat from drippings into 2 quart saucepan.  Skim and discard any remaining fat.  Add remaining giblet broth and enough water to drippings in cup to equal 3 cups.  Heat fat in saucepan over medium heat.  Stir in flour and 1/2 teaspoon of salt.  Cook, stirring, until flour turns golden brown.  With wire whisk, gradually whisk in meat juice mixture and cook, whisking, until gravy has thickened slightly and boils.  Boil 1 minute.  Stir in reserved giblets and neck meat.  Heat through.  Pour gravy into gravy boat.  Serve turkey with stuffing and gravy.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.