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

November 20, 2012

SERVES 8-10

INGREDIENTSFOR 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 ¾"-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:
1½ cups finely chopped parsley
1 cup finely chopped basil
1 cup finely chopped oregano
½ 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
½ cup flour
¾ cup apple cider
¾ cup white wine
6 cups chicken or turkey stock

INSTRUCTIONS1. 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... Get the recipe >>



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