INGREDIENTS for Turkey:
1 - 10 to 15 lb turkey
3 Tbsp Chef Josef’s Original Seasoning blend
1 Tbsp sage
2 Tbsp olive oil, plus 2 Tbsp butter
Total of 6 cups chicken stock for Stuffing, Turkey roasting and Gravy
Stuffing Ingredients
1⁄2 lb chestnuts, roasted and peeled
1 medium onion, chopped
1 chicken sausage, sliced
2 eggs
1⁄2 loaf French bread, cut into 3⁄4 inch cubes
4 ribs of celery, cut into 1/4” slices
1⁄2 leek, sliced across into 1/4” slices
2 cups of chicken stock
3 Tbsp olive oil
2 Tbsp Butter
2 Tbsp Chef Josef’s Tarragon Citrus or Lemon Dill blend
Gravy Ingredients:
2 cups chicken stock
2 tsp cornstarch
Turkey drippings in roast pan
INSTRUCTIONS:
For the Stuffing, glaze the onion, sausage and leek in butter and oil. Add celery and bread, chicken stock, chestnuts and eggs. Mix well, set aside.
Preheat oven to 425 ̊
For the TURKEY, Remove the gizzard from the turkey.
Defrost turkey and bring to room temperature. (Remove from refrigerator 1 hour before.)
Stuff the turkey with the stuffing, and place any extra stuffing in a buttered baking dish.
*The extra stuffing will go into a dish, be put in the oven along with the turkey, and will be removed about 35 minutes later after it turns brown and crusty on top.
Rub the Turkey with butter and oil.
Mix together the Sage and the Chef Josef’s Original Seasoning Blend. Rub mixture over Turkey.
Place the TURKEY and the Extra Stuffing in oven for approx. 30 minutes.
As soon as a brown crust is formed on the Turkey, turn the oven down to 350 ̊.
Check Extra Stuffing dish and remove from oven when brown and crusty on top.
Cover Turkey with aluminum foil and baste turkey every 20 minutes with pan drippings.
After 1 hour of baking add 2 cups of chicken stock to turkey.
Keep roasting until internal temperature reaches 165 ̊.
TOTAL COOKING TIME SHOULD BE BETWEEN 2 TO 2.5 HOURS.
I check the temperature frequently for the last half hour, so as not to overcook the turkey, as it will dry out the turkey breast.
Remove turkey from oven when done.
Take it out of the roasting pan.
Scoop out stuffing and place in serving bowl.
For the Gravy
Add 2 tsp. cornstarch into 2 cups of chicken stock.
Mix to dissolve cornstarch, and add into roasting pan with the drippings.
Bring to a simmer. Stir and loosen pan drippings with spoon or wire whisk. Simmer 5 -10 minutes.
Add more liquid or cornstarch if necessary to create a gravy consistency.
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