Roast Turkey with Smoked Sausage and Rosemary Stuffing

A sumptuous roast turkey combined with a flavorful smoked sausage and rosemary stuffing. Accompanied by a rich gravy. Perfect for a festive gathering.

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Step 1

Preheat oven to 325°F.

Step 2

Make the stuffing: Bake bread slices in a preheated 350°F oven until pale golden. Cool, enclose in a plastic bag, crush with a rolling pin, and transfer to a bowl.

Step 3

Cook sausage in a large skillet over moderate heat until golden. Transfer sausage to bread crumbs.

Step 4

Melt 1 stick butter in skillet, add onion and celery, stir over low heat until softened. Add garlic and rosemary, cook for 1 minute. Transfer to bread crumbs.

Step 5

Add scallion, parsley, salt, cayenne, and black pepper to the bowl and mix well.

Step 6

Stuffing can be made 1 day ahead. Keep chilled and covered.

Step 7

Prepare the turkey: Preheat oven to 425°F. Truss turkey. Roast for 30 minutes.

Step 8

Reduce heat to 325°F. Brush with softened butter. Roast, basting every 20 minutes, until thermometer in thigh reads 180°F (about 3-4 hours).

Step 9

Make the gravy: Skim fat from pan juices, reserve 1/3 cup. Deglaze pan with wine over high heat. Boil until reduced by half, reserve.

Step 10

In a saucepan, cook reserved fat and flour over low heat, whisking, for 3 minutes. Add turkey stock and reserved deglazing liquid, bring to a boil.

Step 11

Simmer gravy, whisking, for 10 minutes. Add cooked giblets if desired. Season with salt and pepper. Transfer to a heated sauceboat.

Step 12

Garnish turkey with rosemary sprigs. Serve with gravy.