Turkey With Corn Bread Stuffing and Gravy

Name: Turkey With Corn Bread Stuffing and Gravy
Yield: 12
Ingredients: 2 tablespoons vegetable oil; turkey neck, bones and meaty trimmings, plus any giblets for making gravy later; 1 onion large, coarsely chopped, 1 1/2 cups; 3 medium carrots peeled and cut into 1-inch chunks, 1 1/2 cups; 3 rib celery cut into 1-inch chunks, 1 cup; 8 cups low-sodium chicken broth homemade or store-bought; 2 bay leaves preferably fresh; 6 sprigs thyme; kosher salt; freshly ground black pepper; 1 tablespoon canola oil; 8 ounces pork sausage meat preferably flavored with sage, no casings; 1 tablespoon unsalted butter; 1 onion large, cut into 1/4-inch dice, 1 1/2 cups; 3 celery ribs, cut into 1/4-inch dice, 1 cup; 6 ounces mushrooms coarsely chopped, about 2 cups; 1 ounce sage or 1 clamshell pack, minced, 3 tablespoons; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup low-sodium chicken broth homemade or store-bought; 8 cups corn bread homemade or store-bought unsweetened, about 1 1/4 pounds, cut into 1/2-inch cubes; 12 pounds turkey fresh, giblets, gizzard, backbone and neckbone removed, used for rich turkey broth and gravy; use kitchen shears to r…; kosher salt; freshly ground black pepper; olive oil; 1 onion medium, cut into 1/2-inch dice, 1 cup; 2 medium carrots peeled and cut into 1/2-inch dice, 1 cup; 3 rib celery cut into 1/2-inch dice, 1 cup; 1/2 cup apple cider preferably fresh; 1 teaspoon hot pepper sauce such as Tabasco

THE WASHINGTON POST

36Ingredients

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Ingredients

US|METRIC

12 SERVINGS

2 Tbsp. vegetable oil

turkey (neck, bones and meaty trimmings, plus any giblets for making gravy later)

1 onion (large, coarsely chopped, 1 1/2 cups)

3 medium carrots (peeled and cut into 1-inch chunks, 1 1/2 cups)

3 rib celery (cut into 1-inch chunks, 1 cup)

8 cups low-sodium chicken broth (homemade or store-bought)

2 bay leaves (preferably fresh)

6 sprigs thyme

kosher salt

freshly ground black pepper

1 Tbsp. canola oil

8 oz. pork sausage meat (preferably flavored with sage, no casings)

1 Tbsp. unsalted butter

1 onion (large, cut into 1/4-inch dice, 1 1/2 cups)

3 celery (ribs, cut into 1/4-inch dice, 1 cup)

6 oz. mushrooms (coarsely chopped, about 2 cups)

1 oz. sage (or 1 clamshell pack, minced, 3 tablespoons)

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 cup low-sodium chicken broth (homemade or store-bought)

8 cups corn bread (homemade or store-bought unsweetened, about 1 1/4 pounds, cut into 1/2-inch cubes)

12 lb. turkey (fresh, giblets, gizzard, backbone and neckbone removed, used for rich turkey broth and gravy; use kitchen shears to remove the backbone)

kosher salt

freshly ground black pepper

olive oil

1 onion (medium, cut into 1/2-inch dice, 1 cup)

2 medium carrots (peeled and cut into 1/2-inch dice, 1 cup)

3 rib celery (cut into 1/2-inch dice, 1 cup)

1/2 cup apple cider (preferably fresh)

1 tsp. hot pepper sauce (such as Tabasco)

1/2 tsp. kosher salt (plus more as needed)

1 cup dry vermouth (or dry white wine)

3 cups rich turkey stock (see above)

pan drippings (and vegetables from the roasted whole turkey breast)

2 Tbsp. potato starch (or arrowroot)

2 Tbsp. tawny port (or more as needed)

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Turkey With Corn Bread Stuffing and Gravy

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