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Roast Turkey with Granny's Stuffing and Giblet Gravy

Ingredients
  • Giblet Broth
  • 2 turkey wings
  • 1 small onion
  • 2 large carrots, halved
  • 2 celery stalks with leaves, halved
  • 1/4 small green bell pepper
  • 3 parsley sprigs
  • 1 teaspoon tomato paste
  • freshly ground pepper
  • neck and giblets from an 18 pound turkey
  • 7 cups stock
Instructions

Turkey 1 18-pound turkey Granny's Stuffing 1 cup butter 4 teaspoons paprika 2 teaspoons salt 1 teaspoon poultry seasoning freshly ground pepper Giblet Gravy 2/3 cup flour salt and pepper Combine turkey wings, onion, carrots, celery, bell pepper, parsley, tomato paste, pepper and neck and giblets in a large saucepan. Add stock and enough water to cover. Reduce heat and simmer about 2 hours. Strain broth, reserving giblets, carrots and celery. Cover stock and refrigerate. Finely chop giblets. Puree carrots and celery in food processor. Cover and refrigerate giblets and vegetables. Preheat oven to 375F. Rinse turkey and pat dry. Fill neck cavity loosely with some of stuffing. Close with skewer. Tuck wings under. Fill main cavity loosely with some of stuffing. Fold tail over stuffing. Skewer opening; lace closed. Tie legs together. Place turkey breast side up in a roasting pan. Melt butter in a small saucepan over low heat. Add paprika, salt, poultry seasoning and pepper. Stir well. Brush turkey generously with seasoned butter, reserving some for basting. Transfer remaining stuffing to buttered baking dish. Cover with foil. Roast turkey 1 hour, basting every 30 mintues with seasoned butter. Cover breast with foil and continue rosting for 1 hour, basting occasionally with pan drippings. Remove foil from breast. Roast until thermometer inserted in thickest part of turkey thigh registers 175F, basting breast occsionally, 1 1/2 hours longer. Place stuffing in covered baking dish in oven during last 30 minutes. Transfer turkey to platter, reserving juices in roasting pan for gravy. Tent turkey with foil and let rest 20 minutes. Pour turkey pan juices into large measuring cup and degrease, reserving 1/4 cup fat. Pour 1/2 cup Giblet Broth into turkey rosting pan. Set over medium high heat and bring to a boil, scraping up any browned bits. Transfer reserved fat to heavy medium saucepan. Add flour and stir roux over medium low heat 2 minutes. Gradually whisk in remaining Giblet Broth, pan juices and the carrot-celery puree. Bring to a boil, and boil for 25 minutes, stirring frequently. Add diced giblets and cook until heated through. Season with salt and pepper. Granny's Stuffing 1 1/2 pounds challah or other eggs bread, cut into cubes 10 tablespoons butter 2 large onions, chopped 4 celery stalks, chopped 1 1/2 teaspoons thyme 1/2 teaspoon sage 1/2 cup chopped fresh parsley 2 large eggs, beaten 2 teaspoons salt 1 teaspoon pepper 1 teaspoon poultry seasoning 1 1/2 cups roasted whole chestnuts 2 cups stock Preheat oven to 400F. Arrange bread in single layer on large cookie sheets. Bake until lightly toasted, about 5 minutes. Transfer to large bowl. Melt butter in large skillet over medium-low heat. Add onions and cook until tender, stirring occasionally, about 8 minutes. Add celery, thyme and sage and saute until celery is tender. Cool. Add onion mixture and parsley to bread and mix well with hands. Beat eggs with salt, pepper and poultry seasoning in bowl. Pour over bread, toss gently. Mix chestnuts into stuffing. Drizzle two cups stock over and toss.

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