Name: Roast Turkey with Sausage, Mushroom, and Walnut Stuffing
Yield: Serves 10
Cuisine: France
Ingredients: 1 young heritage turkey (10 to 12 pounds); ¼ cup chopped fresh flat-leaf parsley; 2 eggs, lightly beaten; 2 garlic cloves, chopped; Salt and freshly ground black pepper; 3 tablespoons cognac; ¼ cup dried cèpes or porcini (1½ ounces), crumbled; 1½ ounces thinly sliced pancetta, slivered; ½ cup chopped scallion or shallot; 8 ounces fresh white mushrooms, sliced; ⅓ cup chopped walnuts; 2 tablespoons unsalted butter; ¼ cup milk; 8 to 9 ounces fresh white-meat pork sausage, such as boudin blanc, weisswurst, or bratwurst; 1 cup cubed stale white bread without crusts; 2 tablespoons fresh thyme leaves

Preparation info

Serves
10

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s my adaptation of a terrific turkey dish from the beautiful, savagely rural area of France called the Aveyron near the French southwest. I learned it years ago from Chef Michel Bras, whose three-star restaurant is in Laguiole, a town famous for its knives. I’ve been making it on and off for Thanksgiving ever since. For best flavor, use a turkey that is tagged “Heritage.” To find one in your area, check