Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing

Name: Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 3 tbsp. olive oil; 1 large yellow onion, minced; 1 lb. ground sage-flavored breakfast sausage; 3 cups shucked oysters, roughly chopped; 2 cups 3/4"-cubed country bread; 3 tbsp. finely chopped parsley; 2 tbsp. finely chopped sage; 1 (29-oz.) can hominy, drained (available at Amazon.com ); Kosher salt and freshly ground black pepper, to taste; 3 tbsp. unsalted butter, cubed; 1 1 ⁄ 2 cups finely chopped parsley; 1 cup finely chopped basil; 1 cup finely chopped oregano; 1 ⁄ 2 cup olive oil; 1 16-lb. turkey, at room temperature, neck reserved; Kosher salt and freshly ground black pepper, to taste; 8 tbsp. unsalted butter; 1 ⁄ 2 cup flour; 3 ⁄ 4 cup apple cider; 3 ⁄ 4 cup white wine; 6 cups chicken or turkey stock

Serves
serves 8-10

BETH ROONEY

Ingredients

FOR THE STUFFING:

3 tbsp. olive oil
1 large yellow onion, minced
1 lb. ground sage-flavored breakfast sausage
3 cups shucked oysters, roughly chopped
2 cups 3/4"-cubed country bread
3 tbsp. finely chopped parsley
2 tbsp. finely chopped sage
1 (29-oz.) can hominy, drained (available at Amazon.com)
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter, cubed

FOR THE TURKEY AND GRAVY:

1 ¹⁄₂ cups finely chopped parsley
1 cup finely chopped basil
1 cup finely chopped oregano
¹⁄₂ cup olive oil
1 16-lb. turkey, at room temperature, neck reserved
Kosher salt and freshly ground black pepper, to taste
8 tbsp. unsalted butter
¹⁄₂ cup flour
³⁄₄ cup apple cider
³⁄₄ cup white wine
6 cups chicken or turkey stock

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Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.

What You Will Need

Ingredients

FOR THE STUFFING:

3 tbsp. olive oil
1 large yellow onion, minced
1 lb. ground sage-flavored breakfast sausage
3 cups shucked oysters, roughly chopped
2 cups 3/4"-cubed country bread
3 tbsp. finely chopped parsley
2 tbsp. finely chopped sage
1 (29-oz.) can hominy, drained (available at Amazon.com)
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter, cubed

FOR THE TURKEY AND GRAVY:

1 ¹⁄₂ cups finely chopped parsley
1 cup finely chopped basil
1 cup finely chopped oregano
¹⁄₂ cup olive oil
1 16-lb. turkey, at room temperature, neck reserved
Kosher salt and freshly ground black pepper, to taste
8 tbsp. unsalted butter
¹⁄₂ cup flour
³⁄₄ cup apple cider
³⁄₄ cup white wine
6 cups chicken or turkey stock

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Instructions

Step 1

Make the stuffing: Heat oil in a 12" skillet over medium-high heat; add onion; cook, stirring, until soft, about 6 minutes. Add sausage; cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in oysters, bread, parsley, sage, and hominy; season with salt and pepper. Transfer to a 9" x 13" baking dish, and dot with butter; chill.

Step 2

Make the turkey: Heat oven to 450°. Combine parsley, basil, oregano, and oil in a small bowl to create a paste. Season turkey with salt and pepper; rub outside with paste. Place turkey, breast side up, in a large roasting pan along with neck and butter; roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 3 1⁄2-4 hours. Transfer turkey to a cutting board; set aside. Discard neck and pour drippings through a fine strainer into a bowl. Meanwhile, place stuffing in oven; bake until golden brown on top, about 30 minutes.

Step 3

Return 1⁄2 cup drippings to roasting pan, discarding any remaining drippings, and place over two burners of a stove; heat over medium-high heat. Add flour, and cook, whisking constantly, for 3 minutes. Add cider and wine, and cook, stirring to scrape up the browned bits on the bottom of the pan, until slightly reduced, about 3 minutes. Add stock, bring to a boil, and cook, stirring, until gravy is thickened, about 5 minutes; season with salt and pepper. Carve the turkey, and serve with stuffing and gravy.

Make the stuffing: Heat oil in a 12" skillet over medium-high heat; add onion; cook, stirring, until soft, about 6 minutes. Add sausage; cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in oysters, bread, parsley, sage, and hominy; season with salt and pepper. Transfer to a 9" x 13" baking dish, and dot with butter; chill.
Make the turkey: Heat oven to 450°. Combine parsley, basil, oregano, and oil in a small bowl to create a paste. Season turkey with salt and pepper; rub outside with paste. Place turkey, breast side up, in a large roasting pan along with neck and butter; roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 3 1⁄2-4 hours. Transfer turkey to a cutting board; set aside. Discard neck and pour drippings through a fine strainer into a bowl. Meanwhile, place stuffing in oven; bake until golden brown on top, about 30 minutes.
Return 1⁄2 cup drippings to roasting pan, discarding any remaining drippings, and place over two burners of a stove; heat over medium-high heat. Add flour, and cook, whisking constantly, for 3 minutes. Add cider and wine, and cook, stirring to scrape up the browned bits on the bottom of the pan, until slightly reduced, about 3 minutes. Add stock, bring to a boil, and cook, stirring, until gravy is thickened, about 5 minutes; season with salt and pepper. Carve the turkey, and serve with stuffing and gravy.