Herb-Gravy Turkey Stuffed with Sausage Oyster – Best Thanksgiving Cooked Recipe

  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.
  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 3½–4 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.
  3. Return ½ 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.

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