Turkey With Sausage And Hazelnut Stuffing - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Suggested Time: 2 hours 45 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY-#6 Turkey, Stuffed, 8-15 lbs.
Turkey Stuffed with Sausage and Hazelnut Stuffing
14-15 pound fresh turkey
Salt and pepper, to taste
BASTING SAUCE (TO USE AT END OF ROASTING)
1 ⁄ cup (1 stick) unsalted butter, melted
2
1 ⁄ cup maple syrup
4
PREPARE STUFFING
Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage. Reserve cooked crumbled
sausage in a large mixing bowl. In the same skillet, add butter. Sauté apples, onions, celery, and sage until translucent. Season with
nutmeg and allspice. Add to sausage in large mixing bowl, mixing well. Add bread and Italian parsley. Add eggs. Finally, add stock to
moisten. Season with salt and pepper. Let cool before stuffing the bird.
Clean out neck and gizzards package from the turkey. Rinse turkey inside and out with cold water and pat dry with paper towels.
Place on V-shaped rack in roasting pan. Season turkey with salt and pepper. Stuff turkey's cavity with hazelnut and sausage stuffing.
Adjust oven rack to position 1. In Dacor Guide, select Turkey, Stuffed, 8-15 lbs. Place turkey in oven and insert meat probe. Set inter-
nal temperature for 180˚ in the thigh. Set timer for 1
mixture. Continue to roast until golden brown and internal temperature reaches 180˚ in the thigh.
After Roasting: Let rest for 15-30 minutes, then slice thinly against the grain. Remove stuffing immediately to serving bowl.
Makes 10 to 12 servings.
RECIPES
Stuffed Turkey, 8-15 pounds
™
Sear/350˚
SAUSAGE AND HAZELNUT STUFFING
1 cup hazelnuts, roasted and skinned
1 pound Italian sausage
1
⁄ cup (1 stick) unsalted butter
2
2 Granny Smith apples, peeled, seeded and diced
1 pound chopped onion
2 cups chopped celery
2 Tablespoons sage
1 teaspoon nutmeg
1 teaspoon allspice
8 cups stale bread, cut in
1 cup chopped Italian parsley
2 teaspoons coarse salt
2 teaspoons coarse black pepper
1 cup turkey or chicken stock
1
⁄ hours. At the end of this time, brush turkey with melted butter and maple syrup
2
100
1
⁄ inch cubes
2