Roasted Turkey with Bread Stuffing
- For the turkey
- 1 onion
- 2 stalks Celery
- 3 sprigs rosemary
- 4 sprigs thyme
- 3 sprigs Sage
- 10 ounces white bread
- 5 teaspoons butter
- 8 ounces Sausage meat
- freshly ground peppers
- ground allspice
- 1 Turkey (7-8 pounds)
- 3 tablespoons clarified butter
- 10 ounces small Organic apple
For the turkey: Peel and finely chop the onion. Rinse and chop celery. Rinse the rosemary, thyme and sage, shake dry and chop. Cut the white bread into cubes. Heat the butter in a skillet. Add the bread cubes and toast until golden. Stir the onion, celery, rosemary, thyme,sage and sausage into the bread cubes. Season with salt, pepper and allspice to taste.
Rinse the turkey and season the cavity with salt and pepper to taste. Stuff with the bread mixture. Sew the cavity closed with kitchen string.
Preheat the oven to 350°F.
Heat the clarified butter in a large roasting pan on the stove. Sear the turkey on all sides until golden brown. Arrange the turkey breast side down. Fill with approximately 1½-1¾ cups water. Roast for 2½ hours, while continuously basting the turkey with the pan juices. At the end of 2½ hours, turn the turkey so the bread is facing up and baste with the pan juices. Roast for an additional 2 hours.
Rinse apples, remove cores and cut into wedges. Add to the roasting pan 20 minutes before the end of the final cook time.
Remove the turkey from the ove, cover with aluminum foil and allow to rest. Ladle grease from the pan juices and season with salt and pepper to taste.
Serve the turkey on a platter with the apples. Garnish with bay leaves and cranberries.