New York City Chefs Daily Recipe for 11/22/2001 : Recipe for Roast Turkey and Stuffing
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Roast Turkey and Stuffing recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/22/2001 : Recipe for Roast Turkey and Stuffing
"Roast Turkey and Stuffing"

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"As we graze it grows"

8 tablespoons chopped garlic
3 teaspoons salt
3 teaspoons black pepper
4 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
1 (12 to 14 pound) turkey
Stuffing (see below)
4 tablespoons olive oil

Preheat the oven to 325 degrees. Place the garlic, salt, pepper, rosemary and sage on a cutting board and chop and blend them together with a knife.  Loosen the skin on the turkey, pushing with your fingers and around the breast, thighs and back.  Stuff 2/3's of the chopped seasoning mixture underneath the skin and over the thighs, legs, breast and back.  Use the handle of a plastic spatula to run under the skin and help distribute the seasoning.  Stuff the turkey with stuffing, don't pack too tightly. Leftover stuffing can be cooked in greased baking dish (see below). Brush turkey skin with the olive oil and rub the remaining seasoning mixture.  Place the turkey in a roasting pan and cook for 3 1/2 to 4 hours, basting every 1/2 hour with the pan juices, until the internal temperature of the thigh reaches 165 to 170 degrees and the juices run clear.  If the turkey gets too brown, cover it loosely with aluminum foil, shiny side up.  Remove the turkey from the oven and let it rest, loosely covered with foil for 10 to 15 minutes before carving.
3 large onions, diced
1 1/2 cups diced celery
12 cups cornbread crumbs or breadcrumbs
10 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
6 beaten eggs
1/2 cup melted margarine
Pinch of sage to taste
Sauté onions and celery until tender.  Mix all ingredients together thoroughly.  Stuff in turkey, or bake in 9" x 13" casserole dish in preheated 350 degree oven for 30 minutes, or until slightly browned.
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