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Roast Turkey With Andouille Sausage and Fruit Stuffing

A great combination for a dinner full of flavor

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Roast Turkey with Andouille Sausage and Fruit Stuffing, Recipe by Dennise Oller

— Photo by: Marisa Zanganeh

En español

Serves 6–8

Turkey Marinade

  • 12-pound whole turkey
  • 1 gallon apple cider
  • 6 tablespoons salt
  • ½ cup brown sugar
  • ½ head of garlic, cut horizontally
  • 1 tablespoon black peppercorns
  • 2 Spanish onions, cut in quarters
  • 3 fresh sage leaves
  • 3 fresh thyme sprigs
  • 1 plastic cooking bag

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Stuffing

  • 1 tablespoon olive oil
  • ½ pound Andouille sausage, removed from casing and crumbled
  • ½ pound (2 slices) ham hocks, cut into ½-inch cubes
  • 1 Spanish onion, cut into small cubes
  • 2 celery stalks, cut into small cubes
  • ½ red pepper, cut into small cubes
  • ½ green pepper, cut into small cubes
  • 1 garlic clove, finely chopped
  • 2 fresh sage leaves, finely chopped
  • 3 fresh thyme sprigs, leaves only, finely chopped
  • 2 Granny Smith apples, unpeeled, cut into small cubes
  • 1 cup dry cranberries
  • ¼ cup dark raisins
  • 1 cup dry apricots cut into small cubes
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon salt
  • 3 ounces stale bread, cut into ½-inch cubes
  • 1 cup chicken broth, warmed

Dry Rub

  • 1 tablespoon sweet paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons salt
  • 4 sage leaves, finely chopped
  • 1 tablespoon celery powder
  • 1 teaspoon fresh thyme
  • 2 tablespoons ground white pepper
  • 4 ounces butter, at room temperature

Final Marinade

  • 2 Spanish onions, cut in quarters
  • 1 cup white wine
  • 2 fresh thyme sprigs, leaves only, finely chopped

Next: How to prepare it all. »

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