Roast Turkey With Sausage – Gumbo Stuffimg

Roast Turkey With Sausage-Gumbo

INGREDIENTS
Stuffing
2 tablespoons butter or margarine
2 celery stalks, chopped
1 green bell pepper, cored and chopped
1 red bell pepper, cored and chopped
1 large yellow onion, chopped
1 pound fresh okra, cut into 1/2-inch-thick slices
1 tablespoon vegetable oil
8 ounces andouille sausage
1 pound small shrimp, peeled, deveined and each cut in half
6 cups French bread cubes (1/2 inch cubes), toasted
1 cup chicken broth
1 large egg
2 tablespoons fresh chopped parsley
1 tablespoon TABASCO® brand Original Red Sauce
1 (12 to 14 pound) fresh or frozen (thawed) turkey
TABASCO® Herb Butter
2 tablespoons butter or margarine, softened
2 tablespoons fresh chopped parsley
2 teaspoons Original TABASCO® brand Pepper sauce
Fresh okra, optional
Champagne grapes, optional
Fresh herbs, optional

PREPARATION
Prepare stuffing: Melt butter in 12-inch skillet over medium heat; add celery, bell peppers and onion. Cook 5 minutes; add okra. Cook 5 minutes longer, stirring occasionally, until vegetables are just tender. Remove mixture to large bowl.
Heat oil in same skillet over medium-high heat; add sausage, cook until well browned on all sides, stirring occasionally. With tongs, remove browned sausage to cutting board; when cool enough to handle, cut into 1/2-inch cubes. Add to bowl with vegetables.
In drippings remaining in skillet, add shrimp; sauté over medium-high heat until just tender. Combine shrimp, toasted bread cubes, chicken broth, egg, parsley and TABASCO® Sauce in bowl; toss to mix well. Set aside.
Prepare Turkey: Preheat oven to 325° F.
Remove giblets and neck from turkey. (Set aside if using for gravy.) Rinse turkey under running cold water; drain well. Pat dry with paper towels.
Prepare TABASCO® Herb Butter: Combine butter, parsley and TABASCO® Sauce in small bowl. Carefully loosen skin on turkey breast; with hand, spread TABASCO® herb butter between skin and breast. Stuff neck and body cavities loosely with stuffing.* Close both cavities with skewers and string. Tie legs together; tuck wings under body. Place turkey, breast-side up, on rack in open roasting pan.
Roast about 3 hours or until juices run clear when pierced with a fork or meat thermometer reads 180° F, basting occasionally with pan drippings during roasting. Remove turkey from pan to serving platter. Reserve drippings in pan for gravy, if desired. Let turkey stand 15 minutes before carving.
Garnish with okra, champagne grapes and herbs, if desired.
* Place any remaining stuffing in baking dish; cover with foil. Place in oven 45 minutes before end of roasting time. Serve with turkey.
Makes 12 to 14 servings.
Nutritional information per serving: 1010 Calories, 100 g protein, 52 g carbohydrate, 42 g fat, 345 mg cholesterol, 890 mg sodium

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