Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
My dad used to make a sausage apple stuffing for turkey.He browned up pork sauage and drained it. Then he sauted onions,celery and i think some apple.Know he definetly sauted the celery and onions. Daddy used Kellog's Croutons for stuffing.For liquid he would simmer the giblets and set them aside for gravy or for the cat for his Thanksgiving Dinner.
Then he would add the liquid to the croutons,and then add the apple,celery,onions,and sausage.He'd stuff the turkey,and extra stuffing was put into a loaf pan to bake as well.
His turkey did have a crispy skin,but i can't remember what he did to get it that way.
He's been gone 10 years,and i never wrote down his recipe.Momma perfered that he do the turkey.She did all the other stuff like pies,veggies,etc.
Thanks much for sharing. Your Dad's recipe sounds delish, although I'm looking for the one that America's test kitchen some time ago. It's in Cook's Illustrated website archive somewhere, but I'm just too cheap to get a paid subscription for something that I won't be using fairly often.
I can handle the turkey part... It's in Joy of Cooking
Preheat oven to 425
Salt turkey inside and out. Brush with melted butter.
Lay turkey on one side, with drumstick facing up. Cook 20 minutes. Flip to other side and baste. Cook 20 minutes. Flip back so each side has been facing up for 2 20-minute session.
Turn breast-up, baste, and cook roughly 20 minutes/lb until breast is done.
I'm sure someone else has a good dressing recipe.