Auberge des Gallant's famous Thanksgiving Turkey recipe
This year, the team at Auberge des Gallant would like to share their gratitude with you, our dear clients, who have been by our side through the good times and the not so good times! More than ever, it is crucial that we take care of one another. We thought that by sharing our famous Thanksgiving Turkey Stuffing recipe, we would bring some joy and a delicious scent in your household.
Hopefully, you will be able to share a nice meal with your loved ones sooner than later! HAPPY THANKSGIVING !
Auberge des Gallant Thanksgiving Traditionnal Turkey
1 turkey of 12 to 20 pounds or any other poultry
1 loaf of day old bread cut in small pieces with or without the crust (800 g)
500 g of sausage meat in small pieces (take off the skin before cooking)
500 g of onion finely chopped
500 g of celery finely chopped
250 g of mushroom chopped
250 g of dried cranberries
150 g of walnuts or crushed pecans (optional)
5 ml of ground sage and 5 ml of poultry seasoning
5 ml of salt and pepper to your taste
500 ml of poultry broth
6 slices of bacon
Cut the bread in small pieces and put in a big bowl. Pan-fry the meat with the offal till fully cooked. Add the meat to the bowl.
Caramelize the onions, the celery and mushrooms and add to the mix. Add the cranberries, the nuts, the herbs or the spices and make sure everything is well mixed.
Wash your turkey with cold water and drain. Make sure you pull out the neck and the offal from the cavities. You can now stuff the turkey and place in a roasting pan with a grid, if possible, while carefully putting the slices of bacon on the turkey. Pour the poultry stock in the bottom of the roasting pan with the neck and gizzard and cover with foil. Cook in the oven at 300 degree Celsius for about an hour per kilo.
Serve with mashed sweet potatoes and seasonal vegetables.
Preparation of the cranberry sauce:
Put into a pot on med-low heat until desired: a bag of fresh cranberries,100 ml of maple syrup and 100 ml of orange juice.
Enjoy your meal!