SmartKitchen Recipes for Perfect Turkey and Andouille Sausage Stuffing
Andouille Sausage Stuffing
For the past two days we've been getting to know the chefs behind SmartKitchen, an online culinary school designed to bring the culinary arts into your kitchen at home. Chefs Eric O'Neill and Perry Herst have explained the history of the technology that drives the school and their personal stories as well. Today, we're sharing their recipe for the perfect turkey and stuffing.
With all due respect, we are now going to give you the "bird," the Turk, Meleagris gallopavo, the Pièce de la Résistance. Though the original notes on the Pilgrims' first Thanksgiving feast don't specifically cite a Turkey, or two, on the menu, the Turkey, as you well know, has become the centerpiece of our modern holiday meal and figures prominently well into the next week.
Getting the Turkey just right takes some work and a bit of culinary art as you will see in the Smart Kitchen's Perfect Turkey.
Get the recipes after the jump.
The Perfect Turkey
Smart Kitchen's Perfect Turkey Recipe
•1 15 lb Turkey, (Fresh or Defrosted)
•2 Oz of Whole Butter
•2 Sprigs of Fresh Thyme
•1 Stalk of Fresh Rosemary (Top Half)
•8 Oz of Andouille Sausage Stuffing Tools & Equipment •Butcher Knife or Chef's Knife
•Large Roasting Pan
Preheat your oven to 375° F (190.6° C). Use your Butchers Knife or Chef's Knife and remove the Turkey Legs from the body. Once the legs have been removed, De-Bone the Turkey Leg, including the ligaments which if retained, even after cooking, would make the leg meat a very Tough Chew. When you are finished removing and de-boning the legs, you should have two cylinders of leg meat with a slice along one side to work with. Next, place the Andouille Sausage Stuffing, recipe below, into the center of the leg meat through the slit. Roll up the sides of the leg meat to encompass the stuffing.
Use the Butcher's Twine to Tie Off the meat so that everything stays in place.
With the legs ready, we can now return to the Turkey and rub it around the outer portions of the entire bird with the pat of Whole Butter. When the bird is well and truly buttered, carefully lift the skin up an inch or so, and insert the sprigs of fresh Thyme and Rosemary so that they sit against the muscle around the breast meat. Transfer the Turkey and its legs into a large Roasting Pan. Using your oven-mitts, or your own best judgment, carefully place the 15 pound Turkey into your pre-heated oven. Cook the bird for 2-2 ½ hours or until your Meat Thermometer shows an Internal Temperature of 155°F (68°C). When the internal temperature is achieved, remove the Turkey from the oven and let it Rest for 8-10 minutes to finish cooking and to redistribute its juices.
•1 Andouille Sausage, (Small Dice)
•½ Yellow Onion, (Small Dice)
•½ Large Carrot, (Peeled and Small Dice)
•2 Prepared Stalks of Celery, (Small Dice)
•½ Baguette, (Medium Diced)
•8 oz Chicken Stock-(Hot)
•1 tsp of Fresh Sage
•Salt and Pepper to Taste Tools & Equipment •Cutting Board
•Large Sauté Pan
•Large Kitchen Spoon
This Andouille Sausage Stuffing will impart flavor and absorb moisture. Sauté the
Andouille Sausage in the Large Sauté Pan with the Small Diced vegetables (Brunoise). While the mixture sautés for 6 to 8 minutes, add the salt and pepper to taste. Keep the mixture moving around the pan with a large Kitchen Spoon. After about 6 to 8 minutes, add the hot Chicken Stock to the sautéed vegetables. Homemade Chicken Stock is preferred, but store bought will do. At this point also add in the Medium Diced (Parmentier) Baguette. Stir the combined mixture until the Chicken Stock has been fully absorbed which is when it will be complete and ready to use as a stuffing or Side Dish. *In this recipe, the quantity of stuffing is only sufficient to be used in the De-Boned & Rolled Turkey Leg of Smart Kitchen's Perfect Turkey. If you want more stuffing with your Thanksgiving meal, double the quantities of each ingredient and bake them together in the oven at 350°F (176.7°C) in a Baking Pan for 1 hour.
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