INGREDIENTS
For the Filling: 3 pounds shiitake mushrooms, quartered 12 tablespoons butter-flavored margarine, divided 1 bunch of celery stalks, chopped 2 tablespoons chopped sage 16 shallots, sliced 5 cloves of garlic, minced 2 butternut squash, peeled and diced 1 cup of apple cider 6 cups chicken broth (6 tablespoons chicken soup flavoring and water) 1/2 cup fresh parsley, chopped 16 cups whole wheat sourdough bread, cubed
For the turkey: 1 whole turkey (see roasting tips for times) 3/4 cup olive oil 5 cloves of garlic, minced 2 tablespoons chopped fresh rosemary, + sprigs 1 tablespoon chopped fresh parsley + sprigs 1 tablespoon chopped fresh basil + sprigs black pepper to taste Salt to taste
For the glaze: 1 cup melted margarine 1 cup of honey
PREPARATION
Make the filling: In a wok or large skillet, sauté the mushrooms in the margarine until softened. Remove from the skillet. Add the margarine, celery, sage, shallots, garlic, and squash to the pan. Season with salt and pepper. Cook for 5 minutes. Add the apple cider. Cook for another 3 minutes, then add the chicken broth. Bring to a simmer. While the mixture is simmering, mix the chopped parsley with the sauteed shitake mushrooms. When the pumpkin is cooked through, add it to the mushroom mixture with the cubed bread.
For the turkey: Preheat oven to 325*F. Prepare the turkey to your liking (I remove the entrails and trim off some of the fat, but since I love all parts of the bird I don't throw them away, they make a great broth, and I leave the neck on, it roasts really well). Wash and dry Mix the olive oil with the garlic, rosemary, parsley, basil, salt, and pepper. Loosen the breast skin by slowly running your finger between the breast meat and the skin, continuing to the end of the thigh. Be careful not to tear the skin. Using your hands, rub the herb-infused olive oil into the turkey, starting with the breast (under the skin) and working your way down to the legs and thighs. Make sure to rub the mixture into every part of the bird. Pour the remaining oil over the outside. Using your hands again, stuff the turkey. Place a little of the stuffing between the skin and the meat, just as you did with the oil mixture. Seal the skin so the meat isn't exposed; use toothpicks if necessary. Allow the stuffing to ooze out of the bird's cavity. Place the turkey on a rack in a roasting pan. Place the sprigs around the bird, some under the skin. Roast for 2 hours, basting every 1/2 hour. Mix the melted margarine with the honey. Brush the turkey with the honey glaze and return to the oven. Roast the turkey until it is no longer pink at the bone and the juices run clear, about 2 more hours. A meat thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (80 degrees C). Continue basting the turkey frequently while roasting. Remove the turkey from the oven, cover it with a double sheet of aluminum foil, and let it rest in a warm area for 10 to 15 minutes before carving.
TIP: Cooking times: 12 to 16 pound turkey - about 4 hours 16 to 20 pound turkey - about 5 hours 20 to 26 pound turkey - about 6 hours |
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