CAJUN STUFFED TURKEY WITH WHIDBEY'S SAUCE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 (16 to 20 lb) turkey, boned
12 T butter, divided
1¼ c onions, finely chopped
½ c mushrooms, sliced
2 cloves garlic, minced
1½ whole apples
½ lb sage pork breakfast sausage
½ lb crawfish tail meat, or shrimp
2 T Worcestershire sauce
2 T Tabasco sauce
3 c dried corn bread stuffing
½ t dried sage, fresh is best
1 t dried thyme, fresh is best
¼ c dried parsley, fresh is best
¾ c pecan halves
Sauce:
1 T butter
1 T turkey drippings
2¾ T shallots, finely chopped
¼ c Burgundy wine
¼ c Whidbey's Liqueur*
½ whole clove garlic, minced
1 t black peppercorns, crushed
2 c turkey stock
2 to 4 T roux**
2 T fresh parsley, fresh or dried
1½ whole bay leaves
¼ t dried thyme, or fresh
¼ t ground cloves
|
|
Directions: |
Directions:Serve sauce with turkey and dressing.
To bone turkey, follow directions in any 'how to' cookbook for boning. "Joy of Cooking" has easy step-by-step directions for this. Or you may order the turkey boned from your butcher.
Stuffing:
Melt 6 tablespoons butter in skillet. Add onions, mushrooms and garlic. Sauté over med heat until onions are transparent. Transfer into a large mixing bowl. Melt 6 T butter in skillet. Peel, core and cube apple; sauté in melted butter until lightly browned. Transfer to bowl. Add corn bread stuffing, remaining ingredients, salt and pepper (to taste) to bowl and mix all ingredients well. Stuff the turkey, sewing along the incision you made along the spine as you stuff. Bake at 350 degrees for ¼ hour for every 4 pounds. Baste with drippings from turkey every 30 minutes.
Sauce:
Melt butter in skillet over medium high heat. Add turkey drippings, shallots and garlic. Sauté until shallots are transparent and garlic is golden brown. Add wine and liqueur and bring to a light boil. Add pepper, thyme, parsley, bay leaves and turkey stock. Let simmer on low heat for 10 minutes. Add cloves and drippings and continue to simmer, uncovered, until the liquid has been reduced by one half. Strain the liquid. turn clarified liquid to pan and add roux, stirring over low heat until sauce thickens. Add salt, pepper and additional ground cloves to taste.
*Loganberry liqueur made on Whidbey Island in Washington State. Check your local liquor store.
**Roux: Melt 4 T butter until bubbly. Gradually stir in 4 T flour until it forms a smooth paste. Stir until golden brown. Do not burn! |
|
|
This recipe for CAJUN STUFFED TURKEY WITH WHIDBEY'S SAUCE is from