Ingredients:
- 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
Directions:
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
