Neil’s Thanksgiving Turkey

Name: Neil’s Thanksgiving Turkey
Cuisine: French
Ingredients: One 12-pound fresh turkey; Large bouquet garni of parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Large bouquet garni of parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Large bouquet garni of parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Salt; Pepper from the mill; 5½ cups turkey giblet broth or other stock or broth of your choice; 5½ cups turkey giblet broth or other stock or broth of your choice; 5½ cups turkey giblet broth or other stock or broth of your choice; 1 pound sweet Italian sausage, casings removed; 5 tablespoons unsalted butter or olive oil; 5 tablespoons unsalted butter or olive oil; 2 large yellow onions, finely chopped; 4 very large shallots, finely chopped; 2 celery ribs, finely diced; 2 cups oven-dried cornbread cubes; 2 cups oven-dried whole wheat bread cubes; 2 large eggs, beaten; 1½ tablespoons all-purpose flour; ¼ cup dry sherry

Preparation info

FCR—
10 to 12
servings

Difficulty
Medium

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The method used in this recipe is my son Neil’s, who is the family champion of turkey baking. Prepare a nice broth with the turkey giblets the day before you bake the bird. Our favorite vegetable garnish for this bird is a medley of chestnuts, celery root, baby onions, and Brussels sprouts, etuvéed in butter.

Ingredients

Europe
France
Main course
Thanksgiving

Ingredients

Method