Traditional Stuffed Turkey With Creamy Gravy - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Suggested Time: 4 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY-#7 Turkey, Stuffed, 16-28 lbs.

Traditional Stuffed turkey with Creamy Gravy

STUFFING
10 cups (1 inch) cubes crusty country-style bread
(about 1 pound)
3 medium onions, cut into small dice
3 celery ribs, cut into small dice
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh rosemary
1 ⁄ cup ( 1 ⁄ stick) unsalted butter
4 2
1
1 ⁄ cups chicken broth
2
1
⁄ cup water
2
Preheat oven to 325° on Pure Convection
utes. In a medium sauté pan over medium heat, cook onions, celery, and herbs until celery is softened, about 5 minutes. In a large
bowl, stir together bread, vegetables, broth, water, and salt and pepper to taste until stuffing is formed. Cool completely, uncovered.
Rinse turkey inside and out with cold water and pat dry with paper towels. Rub with olive oil inside and out. Season with salt and
pepper inside and out. Loosely fill neck cavity and body with stuffing. Tie drumsticks together with kitchen string. Transfer remaining
stuffing to a buttered 3-quart shallow baking dish and chill, covered. Place turkey on a v-shaped rack in a roasting pan. Insert meat
probe into stuffing in the cavity. Set internal temperature at 165°. Roast turkey for 3
instant read thermometer reads 165°. Transfer turkey to a platter. Discard string from drumsticks. Transfer stuffing to a serving dish
and keep warm, covered. Let turkey sit about 30 minutes before carving. Slice thinly against the grain.
Increase oven temperature to 375°. Bake stuffing in baking dish while turkey stands, about 25 minutes. For moist stuffing, bake cov-
ered. For stuffing with a slightly crisp top, uncover after 10 minutes.
GRAVY
Skim fat from pan juices, reserving
scraping up browned bits. Pour into a large sauce pan and add remaining 3 cups stock. Bring to a simmer. In a separate large
sauce pan, whisk together reserved fat and flour. Cook over medium heat. Using a ladle, add simmered stock to flour mixture in a
stream, whisking constantly to prevent lumps. Add in additional juices form the pan until thickened. Season with salt and pepper.
Serve gravy with sliced turkey and stuffing.
Serves 12 to 15.
RECIPES
Stuffed Turkey 16-28 lbs.
™ Sear/350˚
15-25 pound whole turkey
1 ⁄ cup olive oil
4
. Toast bread in a large shallow baking pan in middle of oven until just dry, 15 to 20 min-
™
1
⁄ cup. Place roasting pan on cooktop and add 1 cup stock. Deglaze pan over medium high heat,
4
101
GRAVY
Pan juices reserved from turkey
4 cups turkey or chicken stock
1
⁄ cup all purpose flour
4
1 ⁄ to 4 hours or until golden brown and an
2