Recipe: Whole Roast Turkey with Chestnut Turkey Sausage Stuffing, Raspberry Glaze, Peach Chutney, and Cranberry Chutney

Whole Roast Turkey with Chestnut Turkey Sausage Stuffing
Servings: 15

12 pound whole turkey, fresh or frozen (thawed)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound turkey breakfast sausage
2 cups chopped onion
1 French baguette (10 ounces), cut into 1-inch cubes
1 can (15-1/2 ounces) chestnuts, drained
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 cup turkey broth or reduced-sodium chicken bouillon
1/2 cup raspberry glaze (recipe follows)
as needed red and green grapes, washed and dried

Turkey
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavities of the bird. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Stuffing
In large non-stick skillet, over medium-high heat, saute turkey sausage and onions 5 to 7 minutes or until sausage is no longer pink. Drain.

In large bowl combine turkey sausage mixture, bread cubes, chestnuts, parsley, thyme, sage and pepper. Add turkey broth and stir to moisten. Lightly spoon stuffing into turkey or a (9x12-inch) baking pan, sprayed with vegetable cooking spray. (Cover casserole and bake at 350 degrees F. 45 minutes.)

Roasting
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2-inch deep) roasting pan.
Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

Roast turkey in a preheated 325 degree F oven about 3-1/2 hours (total roasting time). Baste with the pan juices.

During the last 30 minutes of roasting time, baste the bird with the Raspberry Glaze.

Continue to roast until the thermometer registers 180 degrees F in the thigh, 170 degrees F in the breast and 165 degrees F in the stuffing.

Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish with green and red grapes. Serve with Peach Chutney and Cranberry Chutney (recipes follow).

Raspberry Glaze
Makes: 1/3 Cup

1/4 cup seedless raspberry preserves
2 tablespoons coffee liqueur
1 tablespoon red wine vinegar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 clove garlic, minced

In 2-cup microwave-safe glass measuring cup combine preserves, liqueur, vinegar, cornstarch, ginger and garlic. Cook in microwave oven* at HIGH (100% power) 45 to 60 seconds or until thickened; stir. Use mixture as glaze, brushed over turkey during last 1/2 hour of roasting.

* Tested in 700-watt microwave.

Peach Chutney

1 pound frozen peaches, coarsely chopped
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons brown sugar
2 tablespoons raisins
2 tablespoons vinegar
1 tablespoon crystallized ginger, chopped
1 teaspoon mustard seed
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon red pepper flakes

In medium saucepan, over medium-high heat, combine peaches, onion, garlic, brown sugar, raisins, vinegar, ginger, mustard seed, salt, allspice and red pepper flakes; bring to a boil.
Reduce heat to medium-low and simmer 20 to 25 minutes or until thickened, stirring frequently. Cool and refrigerate.

Cranberry Chutney

1 package (12 ounces) fresh cranberries
1/2 cup good quality balsamic vinegar
1/2 cup sugar
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon cumin

In a medium saucepan, over medium-high heat, combine cranberries, vinegar and sugar; bring to a boil. Reduce heat to medium-low and stir in nutmeg, cinnamon, cayenne, and cumin; simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.
Cool and refrigerate until served.

Source: The National Turkey Federation