Roast turkey, with a rich stuffing, is the traditional dish served in the United States of America on Thanksgiving Day.
It has many accompaniments but Cranberry Sauce, buttered Brussels sprouts, creamed peas and onions are the ones usually served.
10 lb. turkey, oven-ready and with the liver reserved
½ teaspoons salt
1 teaspoon black pepper
4 oz. butter, melted
2 tablespoons flour
8 fl. oz. chicken stock
8 fl. oz. single cream
½ teaspoon white pepper
4 oz. butter
1 lb. pork sausage meat medium-sized onions, finely chopped
8 oz. Corn Bread, coarsely chopped
2 teaspoon salt
1 teaspoon black pepper
1 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoons finely chopped fresh parsley
2 fl. oz. medium sherry
2 fl. oz. single cream
Rub the turkey, inside and out, with 1 teaspoon of the salt and the black pepper. Set aside.
To make the stuffing, in a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the sausage meat and cook, stirring frequently, for 5 minutes or until it loses its pinkness.
Meanwhile, with a sharp knife, coarsely chop the reserved turkey liver.
With a slotted spoon, transfer the sausage meat to a large mixing bowl and set aside. Add the chopped liver and onions to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
With a slotted spoon, transfer the liver and onion mixture to the mixing bowl and add the corn bread, salt, pepper, thyme, rosemary and parsley. Using a wooden spoon, stir well until the ingredients are thoroughly combined. Stir in the sherry and cream.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
Spoon the stuffing into the stomach cavity, pressing it down with the back of the spoon. Close the opening with a trussing needle and string or skewers.
Place the turkey, breast side up, in a large roasting tin. Using a pastry brush, brush the melted butter over the turkey and place the tin in the centre of the oven. Roast for 10 minutes. Reduce the oven temperature to warm 325 F (Gas Mark 3, 170°C) and continue roasting for a further 3:J- hours, basting occasionally. To test if the turkey is cooked, pierce the thigh with the point of a sharp knife. If the juices that run out are clear, the turkey is cooked.
Remove the tin from the oven. Remove and discard the trussing string or skewers. Transfer the turkey to a warmed serving dish. Keep warm while you make the sauce.
2 tablespoons of the cooking liquid. Discard the remaining cooking liquid. Place the reserved liquid in a medium-sized saucepan and stir in the flour to form a smooth paste. Gradually add the stock, stirring constantly.
Place the pan over high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to moderate and cook, stirring constantly, for a further 3 minutes or until the sauce is thick and smooth.
Add the single cream, the remaining salt and the white pepper. Cook for a further 2 minutes, stirring constantly. Remove the pan from the heat and pour the sauce into a warmed sauce-boat. Serve immediately, with the turkey.