How To Make Madeira-Braised Turkey with Fried Sage Stuffing
This wine-braised turkey cooked into a flavorful, melt-in-your-mouth dinner packed with the aroma and flavors of fried sage. Serve with creamy gravy.
Serves:
Ingredients
- 4baguettes,(1 ½ lbs total)
- 2¼cupsMalmsey Madeira,plus 1 tbsp
- ¼cupdried currants
- 1stickunsalted butter,plus 1 tbsp
- ½cupfresh sage leaves
- ¼cupextra-virgin olive oil
- 6largegarlic cloves
- 4ozprosciutto,thinly sliced
- 3medium red onions
- salt and freshly ground pepper
- 3bosc pears
- 3largeeggs
- 9cupsRich Turkey Stock,or low-sodium broth
- 18lbsfresh turkey
- ½cupall-purpose flour
Instructions
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Preheat the oven to 350 degrees F.
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Spread the diced bread on 3 rimmed baking sheets and bake for about 15 minutes just until crisp but not browned. Let cool, then transfer to a very large bowl.
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In a small saucepan, bring ¼ cup of the Madeira to a simmer. Add the currants, remove from the heat and let cool.
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In a large skillet, melt 2 tablespoons of the butter. Add the sage leaves in a single layer and cook over moderate heat, undisturbed, for about 2 minutes until lightly browned on the bottom.
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Using tongs, turn each leaf and cook for about 1 minute longer until crisp and brown. Transfer to a plate to cool, then crumble coarsely. Add to the bowl with the bread.
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In the same skillet, melt 2 tablespoons of the butter in 2 tablespoons of olive oil. Add the garlic slices and cook for about 3 minutes over low heat, shaking the skillet a few times, until golden brown.
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Add the prosciutto and cook over moderate heat, stirring, for about 2 minutes until just starting to brown. Scrape into the bowl with the bread.
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Melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil. Add the onions, season with salt and pepper, and cook over moderately high heat for 3 minutes.
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Reduce the heat to low. Cook for 20 minutes until softened.
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Scrape the onions and fat into the bowl with the bread. Add the pears and the currants with their soaking liquid. Season with salt and pepper and stir well.
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In a medium bowl, beat the eggs with 3 cups of the stock; add to the stuffing and stir well. Loosely fill the main turkey cavity with about 8 cups of the stuffing.
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Fill the neck cavity with about 2 cups of the stuffing and tuck the extra skin underneath or secure with toothpicks. Spread the remaining stuffing in a buttered large baking dish and refrigerate.
To Roast the Turkey:
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Preheat the oven to 425 degrees F.
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Set the turkey in a large roasting pan. Rub the turkey all over with the remaining 4 tablespoons of butter and season with salt and pepper. Fold the wing tips under so that the turkey sits upright.
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Add 2 cups of the Madeira and 1 cup of the stock to the roasting pan and roast the turkey for 30 minutes.
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Baste the turkey and reduce the oven temperature to 350 degrees F. Roast the turkey for 1 hour, basting it after 30 minutes. Cover the turkey loosely with foil and roast for 1 hour longer, basting after 30 minutes.
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Reduce the oven temperature to 325 degrees F and roast for about 1 hour longer, or until an instant-read thermometer inserted in an inner thigh registers 170 degrees F and the stuffing registers 165 degrees F. Transfer the bird to a carving board and cover loosely with foil.
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Increase the oven temperature to 400 degrees F and bake the stuffing in the baking dish for 20 minutes in the upper third of the oven, or until heated through and crisp on top.
Gravy:
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Meanwhile, pour the juices in the roasting pan into a large glass measuring cup. Skim off the fat; add 3 tablespoons of the fat to a medium bowl and whisk in the flour.
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Pour the pan juices into a medium saucepan; add the remaining 5 cups of stock. Whisk 1 cup of the stock mixture into the flour paste, then whisk the mixture into the saucepan.
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Bring to a boil over moderately high heat, whisking constantly until thickened. Simmer over low heat for about 10 minutes, whisking occasionally until no floury taste remains.
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Add the remaining 1 tablespoon of Madeira. Season the gravy with salt and pepper. Transfer to a warmed gravy boat. Carve the turkey and serve with the stuffing and gravy.
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Make-Ahead: The uncooked stuffing can be refrigerated overnight. Stuff the turkey just before roasting.
Nutrition
- Calories: 18998.06kcal
- Fat: 695.96g
- Saturated Fat: 211.24g
- Trans Fat: 8.88g
- Monounsaturated Fat: 240.58g
- Polyunsaturated Fat: 149.62g
- Carbohydrates: 1013.23g
- Fiber: 90.20g
- Sugar: 211.89g
- Protein: 2028.50g
- Cholesterol: 6823.69mg
- Sodium: 30964.55mg
- Calcium: 3194.37mg
- Potassium: 25883.68mg
- Iron: 154.50mg
- Vitamin A: 2629.17µg
- Vitamin C: 76.38mg
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