It's Christmas time down the bayou! Get ready for the holiday season with this recipe courtesy of Chef Matt Murphy and The Ritz-Carlton of New Orleans.
Serves 8 to 10
- 6 tablespoons butter
- 2 yellow onions, diced
- 2 ounces chopped garlic
- 1 pound andouille sausage, finely diced
- 8 cups crumbled cooked corn bread
- 8 cups toasted fresh bread crumbs
- 1 teaspoon Creole seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups chicken stock
- 2 large eggs, beaten
- 1 (12-pound) fresh turkey
- 1 tablespoon vegetable oil
Worcestershire Gravy Ingredients:
- 2 tablespoons olive oil
- 2 onions, chopped
- 1/2 cup tamarind paste
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 jalapeños, seeded and minced
- 1/4 cup canned anchovies, chopped
- 1/4 cup tomato paste
- 2 whole cloves
- 2 tablespoons freshly cracked black pepper
- 1/2 cup dark corn syrup
- 1 cup molasses
- 2 cups white vinegar
- 1 bottle dark beer
- 1/2 cup orange juice
- 2 cups water
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- Reserved turkey neck and giblets
Preheat oven to 325ºF. In a medium-size saucepan, melt the butter over moderate heat. Add the onion, garlic and andouille. Cook for 8 minutes, stirring occasionally. Lower heat, add the corn bread, bread crumbs, Creole seasoning, salt and pepper. Stir the mixture to thoroughly combine. In a small mixing bowl, beat together broth and egg. Stir into andouille-bread mixture.
Clean the turkey, drain and pat dry. Remove the neck and giblets and place in a small casserole dish. Roast neck and giblets until cooked through, about 20 minutes; remove from oven and reserve for gravy. Meanwhile, stuff the turkey cavity with andouille-corn bread stuffing and truss legs. Place in a large, lightly-greased roasting pan. Brush skin with vegetable oil. Roast turkey for 3 to 3 1/2 hours or until a thermometer inserted into the breast registers 180ºF, basting often. Cover with foil to prevent over-browning, if necessary. If there is leftover stuffing, bake in a covered casserole dish alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons of chicken broth if it becomes too dry.
Let turkey stand for 15 to 20 minutes before carving. Serve with Worcestershire gravy.
Prepare Worcestershire Gravy:
Heat olive oil in a large saucepan over medium heat. Saute the chopped onions until soft, about 7 minutes. Lower heat slightly. Add the tamarind paste, garlic, ginger and jalapenos. Cook over medium-low heat for 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, beer, orange juice, water, lemon and lime. Stir to combine and bring to a boil. Add the cooked turkey neck and giblets. Reduce heat and simmer until it reduces to one-fourth its original volume. Strain and serve hot.
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