Classic Holiday Turkey

Name: Classic Holiday Turkey
Yield: 12 - 16 servings
Ingredients: Turkey; 1 (14 lb / 7 kg) rinsed and ready-to-cook turkey; 4 oz (125 g) butter melted; 1 tsp (5 mL) dried sage crushed; 1 tsp (5 mL) dried rosemary crushed; 1 tsp (5 mL) paprika; Salt and pepper to taste; 2 onions quartered; 4 carrots cut in halves; Sauce; 3 cups (750 mL) chicken broth or vegetable broth; 1 cup (250 mL) 15 % or 18 % table cream; 1/4 cup (60 mL) cornstarch; 1/4 cup (60 mL) cold water; Stuffing; 4 tbsp (60 mL) butter; 3 medium onions chopped; 2 garlic cloves minced; 1 lb (450 g) ground pork; 1 lb (450 g) ground beef; 1 cup (250 g) chopped celery; 3 cups (750 mL) cooked rice; 1 1/2 cup (375 mL) chopped fresh mushrooms; 1 tbsp (15 mL) mixed herbs

This is the Classic Holiday Turkey recipe.

Prep: 40 min
Cooking: 4 h 40

Yields 12 - 16 servings

Ingredients

Turkey
1 (14 lb / 7 kg) rinsed and ready-to-cook turkey
4 oz (125 g) butter melted
1 tsp (5 mL) dried sage crushed
1 tsp (5 mL) dried rosemary crushed
1 tsp (5 mL) paprika
Salt and pepper to taste
2 onions quartered
4 carrots cut in halves
Sauce
3 cups (750 mL) chicken broth or vegetable broth
1 cup (250 mL) 15 % or 18 % table cream
1/4 cup (60 mL) cornstarch
1/4 cup (60 mL) cold water
Stuffing
4 tbsp (60 mL) butter
3 medium onions chopped
2 garlic cloves minced
1 lb (450 g) ground pork
1 lb (450 g) ground beef
1 cup (250 g) chopped celery
3 cups (750 mL) cooked rice
1 1/2 cup (375 mL) chopped fresh mushrooms
1 tbsp (15 mL) mixed herbs

READY FOR REWARDS?

Preparation

Stuffing:

Preheat oven 325 °F (160 °C).

In large skillet, melt butter over medium heat. Sauté onions and garlic.

Add pork, beef and celery. Cook for 10 to 15 minutes. Drain fat. Stir in remaining ingredients: rice, mushrooms and mixed herbs. Season stuffing to taste with salt and pepper. Cook for 5 minutes. Let cool. Stuff turkey's main cavity, but not to tightly.

Turkey:

Place turkey in buttered roasting pan. Mix butter, sage and rosemary. Rub bird well with butter mixture. Sprinkle with paprika, salt and pepper to taste. Cover turkey loosely with foil. Place onions and carrots all around.

Roast in oven for 20 minutes per 1 lb (500 g), basting every 30 minutes. When turkey nearly done, remove foil to brown. Remove from oven and allow turkey to rest for 20 minutes before serving.

Sauce:

Pour pan drippings in saucepan and add carrots and onions; bring to boil and skim off maximum fat. Stir in broth, cream and taste for seasoning. Simmer for 15 to 20 minutes.

Blend cornstarch with cold water. Stir into sauce and simmer until smooth. Strain sauce and serve with turkey.