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Fowl & Poultry
Turkey 
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Whole Turkeys

Kat's Tangerine Turkey With Cranberry Sausage Dressing

10 pounds whole turkey, neck and giblets reserved 
salt and pepper to taste 
2 1/4 cups Awesome Sausage, Apple and Dried Cranberry Stuffing (see below)
3/4 cup unsalted butter, softened 
3/4 cup canola oil 
1 1/2 cups tangerine juice 
2 1/4 cups turkey stock 
3 tablespoons all-purpose flour 

Directions:
1. Preheat oven to 425 degrees F ( 220 degrees C). Chop turkey neck and giblets, and set aside.

2. Clean turkey, and season body cavity with salt and pepper. Loosely pack neck cavity with 1/2 cup Awesome Sausage, Apple & Dried Cranberry Stuffing. Fold the neck skin under the body, and fasten with a skewer. Loosely pack the body cavity with remaining Awesome Sausage, Apple & Dried Cranberry Stuffing. Tie together drumsticks, spread 1/2 the butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.

3. Melt remaining butter in a medium saucepan over medium heat, and mix with canola oil and tangerine juice. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.

4. Roast turkey 25 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (110 degrees C). Drape turkey with the soaked cheesecloth. Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Basting every 20 minutes, continue roasting about 2 hours, until the internal temperature of the thigh meat reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Reserve pan juices and 1/4 cup remaining fat, and allow turkey to cool about 25 minutes before removing stuffing.

Stuffing

1 1/2 cups cubed whole wheat bread 
3 3/4 cups white bread cubes 
16 ounces bulk seasoned turkey sausage 
1 cup diced onion 
3/4 cup chopped celery 
2 1/2 teaspoons dried sage 
1 1/2 teaspoons dried rosemary 
1/2 teaspoon dried thyme 
1 medium Golden Delicious apples - peeled, cored and 
3/4 cup dried cranberries 
1/3 cup chopped parsley 
1 cooked chicken liver, diced 
3/4 cup turkey stock 
4 tablespoons unsalted butter

Directions: 
1. Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.

2. In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.

3. Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely

5. In the baking pan, mix pan juices with 1/4 cup turkey stock, and deglaze over high heat. In a medium saucepan over low heat, whisk together reserved fat and flour 3 minutes. Stir in turkey neck and giblets, deglazed mixture, reserved fat and remaining turkey stock. Stirring constantly, simmer 10 minutes, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing

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