Roast Turkey with Apple, Fennel, and Sage Stuffing

Roast Turkey with Apple, Fennel, and Sage Stuffing

ACE® elevates concepts across the menu

Ingredients

INGREDIENTS

  • 1 bag ACE Bakery® Olive Oil & Sea Salt Mini Crisps [smashed] or 1 ACE Bakery® White Baguette or 1 NEW ACE Bakery® Baguette - Warm at Home, staled
  • 12 lb free range organic fresh turkey
  • ½ cup unsalted butter, soft
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • ¼ cup unsalted butter, plus more for greasing the pan
  • 6 slices smoked bacon, diced
  • 1 clove minced garlic
  • 1 small fennel bulb, chopped
  • 2 cups sweet onion, chopped
  • 1 large granny smith apple, peeled, cored and cut ¼" (.64 cm) dice
  • 1 cup roasted chestnuts, halved
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tbsp. finely chopped fresh sage
  • 1 tsp. finely grated lemon zest
  • ½ cup chicken stock
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Instructions

INSTRUCTIONS

  1. Preheat the oven to 500°F (260°C).

PREP THE TURKEY

  1. Rinse and dry the turkey inside and out, removing the neck and giblets from the cavity if they come with them to save for gravy.
  2. Place the turkey in a large roasting pan breast side up.
  3. Rub the butter inside and outside the bird, getting the butter in between the skin and the meat of the breast with your fingers.
  4. Season generously with salt and pepper inside and out.

MAKE THE STUFFING

  1. Melt the butter in a large skillet over medium heat.
  2. Add the bacon and cook for 5 minutes until crispy and golden. Remove with a slotted spoon and reserve.
  3. Add the garlic, fennel and onions to the skillet and cook 5 minutes, stirring often.
  4. Add apple and chestnuts and cook 3 minutes or until apple begins to soften.
  5. Season with salt, pepper, sage and lemon zest.
  6. Transfer to bowl along with smashed ACE Bakery® Mini Crisps and the reserved bacon.
  7. Pour the chicken stock over stuffing and toss to combine.

2 WAYS TO COOK STUFFING:

  • In the turkey = more moist and dense.
  • In a casserole dish = crisper and lighter in texture.

In Turkey

  1. Place the stuffing loosely in the chest cavity of the turkey. Cover the bird with aluminum foil and place in the oven.
  2. After 15 minutes, turn the oven down to 350°F.
  3. Roast the bird for 15 to 20 minutes per pound so the turkey should take about 3 to 3½ hours to cook.
  4. Every 45 minutes baste the turkey with the pan drippings to keep it moist and juicy and cover again with the foil.
  5. During the last hour of cooking remove the aluminum foil to crisp the skin.

When is the turkey ready?

  • The turkey is ready when a meat thermometer registers 170°F (77°C) in the center of the thigh. Transfer the turkey to a platter and cover it with the foil and keep it warm near the stove. The turkey should rest for an hour before carving to allow the juices to settle.

In Casserole

  1. Place stuffing in a casserole dish. Cover with foil and bake for 20 minutes in 350°F oven (176°C).
  2. Uncover and continue to bake for 20 to 25 minutes or until top is golden brown.
  3. Serve with turkey, gravy and all the trimmings.

This recipe is from ACE Bakery®
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