Sage and Butter Roasted Turkey with Pear-Walnut Stuffing

Sage and Butter Roasted Turkey with Pear-Walnut Stuffing

Servings: 12-18


  • 1 Fresh or Frozen Turkey 1½lbs per person
  • 1 Sourdough Bread – sliced and cubed
  • 1 Pumpernickel Bread – sliced and cubed
  • 1 Whole Wheat Bread – sliced and cubed
  • 2 cups (500ml) Celery Heart – fine dice
  • 2 cups (500ml) Yellow Onion – fine dice
  • 1 cup (250ml) Leek White – fine slice
  • 2 tbsp. (20ml) Fresh Thyme – fine chop
  • 2 tbsp. (20ml) Fresh Sage – fine chop plus more for topping turkey
  • 2 Fresh Bay Leaves
  • 1lb Pork Sausage – remove casing
  • 1 cup (250ml) Walnut Halves
  • 3 D’Anjou or Bosc Pears – core, fine slice
  • 1lb Unsalted Butter
  • 2 cups (500ml) Chicken Stock
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste


Preheat convection oven to 325°F (160°C) non-convection 350°F (175°C)

Slice bread into bit size pieces the day before, uncover to dry

Thaw turkey thoroughly in cold, running water or days in advance in the refrigerator

Rinse, drain and dry thoroughly, season cavity with salt and pepper

Split sausage, portion into in large sauté pan over high heat until golden

Combine butter, celery, onion, leek, thyme, sage and bay leaves, sauté until tender

Fold together pears, walnuts, bread and stock with mixture, refrigerate stuffing

Season cavities with salt and pepper, stuff turkey tucking the wings beneath, tie legs

Place turkey in Cuisinart 17" Roasting Pan with Rack, add 1L of water and giblets

Brush skin with melted butter, season with salt and pepper, top with fresh sage leaves

Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb.

Uncover for the final 30 minutes of cooking, basting every 10 minutes

Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F

Check the temperature of the stuffing with probe thermometer 165°F

Cover with tented aluminum foil and allow to rest for 20 minutes or up to 60 minutes