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Sam's Thanksgiving Turkey & Dressing Recipe

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This recipe for Sam's Thanksgiving Turkey & Dressing, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Butler
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20 to 25 lb. Turkey
1 bag Pepperridge Farm cubed herb dressing
1 bag Pepperidge Farm crushed herb dressing
1 bunch fresh parsley, chopped fine
1 bunch fresh rosemary, chopped fine
1 bunch fresh sage, chopped fine
1 bunch fresh thyme, chopped fine
1 Granny Smith apple, diced
1 McIntosh or Rome apple, diced
3 sticks butter
4 cups chicken broth
3 stalks celery, chopped
1 medium yellow onion, chopped
Flour for gravy
Salt & pepper

Directions:
Directions:
If turkey frozen, thaw. Keep turkey refrigerated and cold. Prepare turkey and dressing the day before roasting turkey.

Remove turkey from refrigerator. Remove turkey packaging including giblets and neck from turkey cavity. Reserve giblets and neck in refrigerator. Thoroughly rinse the turkey in cold water. Drain and stuff cavity with paper towels. Refrigerate turkey overnight.

Combine 2 sticks of softened butter, Rosemary, thyme, sage into a paste. Refrigerate overnight, occasionally stirring to ensure spices are dispersed in butter.

Saute onion and celery in half a stick of butter till tender. Combine onion and celery mixture with bags of dressing and as much parsley as desired in a very large bowl. Add enough chicken broth to moisten, do not make soggy with broth. Refrigerate overnight.

On Roasting Day:

Turkey: Remove turkey, butter paste and bowl of dressing from refrigerator. Remove paper towels from turkey cavity. Dissect skin from turkey breasts and drumsticks being careful not to break through skin. Warm butter paste just enough to allow you to smear paste under turkey skin. With turkey cavity upright, stuff with dressing, packing firmly and smear 1/2 butter past under skin. Melt remaining butter paste to liquid and pour 1/2 on dressing in turkey and the other 1/2 into bowl of remaining dressing. Place turkey on roasting rack. Pour 1 cup of chicken broth into bottom of roasting rack. Cover turkey wings tightly with aluminum foil. Loosely cover turkey with large sheet of aluminum foil. Place in 325 degree oven and roast until internal thermometer reaches 185 degrees Fahrenheit, approximately 6 1/2 to 8 hrs. Baste every half hour the first 5 hours then every 15 mins the remaining roasting time.

Dressing: Stir and add chopped apples. Add more broth if necessary. Place remaining dressing in greased 9 x 12 baking dish or make patties and place on greased cookie sheet. Place in 350 degree oven for 15 to 20 mins prior to serving turkey.

Giblets: Place neck and giblets in 1 1/2 qt. saucepan. Cover with water, add salt & pepper. Simmer 1 to 1 1/2 hours. Remove giblets and cool broth to room temperature or lower. Discard neck and chop giblets fine if desired.

Gravy: Add flour (1 T to 2 T of broth) to cool giblet broth. Mix until flour dissolved. Remove 1 cup of broth from bottom of turkey roasting pan toward end of roasting. Place in medium saucepan and keep hot. Add flour-giblet broth mixture to turkey broth. Stir with wire whip until well blended. Add chicken broth as needed for desired consistency. If more thickness desired, add gravy flour to chcken broth and dissolve then add to gravy.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
3 hours

 

 

 

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