Boneless Turkey with Sausage-Fig Stuffing
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Total Time: 0.5
Yield: 10 servings
This recipe comes from Kevin Long, executive chef at Tosca in Hingham, Massachusetts. One of the biggest problems cooks encounter with turkey is an overcooked breast paired with undercooked thighs and legs. By taking out the bones and rolling the turkey like a roast, Kevin has found that the bird cooks evenly. Removing the bones from a turkey is no small feat; ask your butcher to do the deboning.Ingredients:
2 cups loosely packed dried Black Mission figs, stems removed and cut in half lengthwise1/4 cup cognac
1 medium onion, cut into 1/4-inch dice
2 tablespoons unsalted butter
2 stalks celery, cut into 1/4-inch dice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 pound sweet Italian sausage
1/2 day-old baguette, cut into
1/2-inch cubes (about 5 cups)
1 cup chicken or turkey stock
1 egg, beaten
Kosher or sea salt and freshly ground black pepper, to taste
1 12- to 14-pound turkey, neck and giblets removed
2 tablespoons olive oil
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