Boneless Turkey with Sausage-Fig Stuffing

Ingredients

2 cups loosely packed dried Black Mission figs, stems removed and cut in half lengthwise
1/4 cup cognac
1 medium onion, cut into 1/4-inch dice
2 tablespoons unsalted butter
2 stalks celery, cut into 1/4-inch dice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 pound sweet Italian sausage
1/2 day-old baguette, cut into
1/2-inch cubes (about 5 cups)
1 cup chicken or turkey stock
1 egg, beaten
Kosher or sea salt and freshly ground black pepper, to taste
1 12- to 14-pound turkey, neck and giblets removed
2 tablespoons olive oil

Instructions

In a medium mixing bowl, combine figs and cognac and cover with boiling water; set aside. In a large skillet over medium-high heat, saute onion in butter about 10 minutes. Add celery and cook 5 more minutes. Add herbs and cook 2 to 3 minutes more. Remove casings from sausage and add sausage to pan. Cook, breaking up sausage, 10 minutes, or until cooked through. Drain and reserve liquid from figs; add liquid to sausage mixture and cook until all but 1 tablespoon of liquid remains. Remove from heat and stir in figs, bread cubes, and stock. (The stuffing may be made up to this point and refrigerated 3 days. Bring to room temperature before using.) Mix in egg and season with salt and pepper; set aside. Heat oven to 350°. Lay turkey skin side down on a work surface, with dark meat closest to you. Cover with plastic wrap and, using a mallet or small, heavy-bottomed pot, gently pound turkey to even out thickness of meat. Remove and discard plastic wrap. Season turkey with salt and pepper. Lay stuffing in a horizontal band in center of bird. Roll turkey toward you, starting with far end, into a long cylinder (tuck in any stuffing that escapes from the sides). Tie roast at 2-inch intervals. Transfer to a large roasting pan fitted with a flat rack. Brush skin with olive oil and season with salt and pepper. Roast 13⁄4 hours, then increase heat to 375° and cook 15 minutes more to brown skin. Remove from oven when a thermometer inserted into thigh reaches 170°. Let turkey rest at least 30 minutes before carving.

Yield: 

10 servings

Category

Course

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