Roast Turkey Paysanne with Ontario Apple & Sausage Stuffing

This recipe was developed by Chef Jonathan Collins

Serves 12

Variety Tip: *Use Ontario Gala or Honeycrisp if available

Ingredients

12lbs Fresh or Frozen Turkey (500g or 1½lbs per person) 6kg
4 cups Cold Water 1L
1 loaf Sourdough Bread - sliced and cubed, reserve half loaf to serve with dinner
1 loaf Pumpernickel Bread - sliced and cubed, reserve half loaf to serve with dinner
3 Ontario apples* - cored and finely sliced
2 cups Carrot - trimmed, peeled and fine dice 500mL
2 cups Celery Hearts – trimmed, peeled and fine dice 500 mL
2 cups Yellow Onion – trimmed, peeled and fine dice 500 mL
1 cup Leek White – trimmed, peeled and fine slice 250 mL
5 pcs Fresh Sage – rinsed and leaves stripped
5 pcs Fresh Thyme – rinsed and leaves stripped
3 pcs Fresh Bay Leaves
1lb Fresh Sausage – casing removed 500g
½lb Unsalted Butter 250g
4 cups Vegetable or Chicken Stock 1L
Sea Salt - to taste
Ground Black Pepper - to taste

Directions

  1. Position the rack in the lowest part of the oven, preheat convection oven to 325°F (160°C)
  2. Slice bread into bit size pieces the day before if possible, leave uncover to dry
  3. Thaw turkey thoroughly in cold, running water or 2-3 days in advance in the refrigerator
  4. Rinse, drain and dry turkey thoroughly, season cavity with salt and pepper
  5. Sauté sausage in a large pan over high heat until golden
  6. Add butter, carrots, celery, onion, leek, thyme, sage and bay leaves, sauté until tender
  7. Fold mixture together with bread, sausage, pears and stock, refrigerate stuffing
  8. Stuff both cavities of the turkey tucking the wings beneath, tie legs
  9. Place turkey in a roasting pan with rack, add 1L of water and giblets
  10. Brush skin with melted butter, season with salt and pepper
  11. Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb.
  12. Uncover for the final 30-40 minutes of cooking, basting every 10 minutes until golden brown
  13. Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
  14. Check the temperature of the stuffing with probe thermometer 165°F
  15. Cover with tented aluminum foil and rest for 20 minutes or up to 60 minutes
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