10 lbs. Whole Turkey ~ fresh or frozen, no added fat 4.5 kg

Stuffing
½ loaf White Bread ~ crust on- diced ½” ½ loaf
½ loaf Brown Bread ~ crust on, diced ½” ½ loaf
½ lb. White Mushrooms ~ stemmed, sliced 225 g
½ large Spanish Onion ~ chopped ½ large
1 cup Celery ~ chopped 125 mL.
1 Tbsp. Sage ~ fresh , chopped 15 mL.
½ Tbsp. Thyme ~ fresh, chopped 8 mL.
1 medium Granny Smith Apple ~ peeled, diced 1 medium
¼ cup Walnut Pieces 60 mL.
1 cup Chicken Stock 250 mL.
Black Pepper
Salt

Gravy
2 cups Chicken Stock 500 mL.
1 tsp. Worcestershire Sauce 5 mL.
3 Tbsp. Flour 45 mL.

Here’s How!

Spread diced bread evenly on a cookie sheet and bake in a 250?F oven for 5 minutes to dry (alternately, use day old bread). Cool and put into the KitchenAid Epicurean Stand Mixing bowl fitted with the dough hook.

Prepare the onion, celery, sage and thyme by using the KitchenAid Mini Chefs Chopper.

Sauté the mushrooms in a no-stick pan with salt and pepper until all the liquid has evaporated. Add to the diced bread.

In the same pan, sauté the onions, celery, sage and thyme over medium heat until onions are translucent. Add to the bread mixture followed by the diced apple and walnut pieces.

Add the chicken stock to the bread mixture, season and combine all ingredients thoroughly.

Remove the neck and giblets from the turkey. Rinse the cavity well with cold water and pat dry with paper towel. Fill the chest and neck cavities with the prepared stuffing. Tie or truss with butcher’s string and place in a roasting pan lightly coated with no-stick spray. Roast in a 375?F oven for 20 minutes. Reduce the heat to 325?F, cover the turkey with foil and continue roasting for 2 hours. Remove foil and finish roasting for an additional hour.

Remove the turkey to a serving platter, cover well with foil and blanket (car blanket, parka, sleeping bag, etc.). Allow to rest for 30 minutes. While the turkey is resting, degrease the roasting juices from the pan. Add the chicken stock, Worcestershire sauce and simmer for 5 minutes.

Mix the flour and enough cold water to obtain the consistency of a runny paste. Add to the simmering pan juices and chicken stock and stir well with a whisk to avoid lumps. Simmer for 5 to 10 minutes. Adjust seasonings if necessary.

Uncover the turkey and add any accumulated juices from the platter to the simmering gravy. Carve and serve

Chef’s Tips

To estimate the cooking time of your turkey, the general rule of thumb is 20 minutes to the pound.

Spraying the foil with no-stick prevents the turkey skin and stuffing from sticking to the foil when it is being removed.

Allowing your turkey to rest after cooking will make it easier to carve while preserving all the natural juices.