Roast Turkey With Andouille Sausage and Fruit Stuffing

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

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