Whole turkey stuffed with Italian sausages, apples, and cheese curds

DINDON1

In collaboration with
Jade Auclair-Roy - Festin festive

A flavorful whole turkey stuffed with apples, Italian sausages, and cheese curds—tender, juicy, and ideal for a festive feast.

Whole Poultry Roasts Oven Thanksgiving Winter season Holiday season Apple-picking season
6 and more Portions
15 min Prepping
6h Cooking
Recipe Easy

Ingredients

For the stuffing

  • Meat from 8 Italian sausages
  • 375 ml (1½ cups) Russet potatoes, diced
  • 1 Cortland apple, diced
  • 1 yellow onion, diced
  • 375 ml (1½ cups) cheese curds

For the sauce

  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) flour
  • 500 ml (2 cups) cooking liquid

Directions

Click the steps to erase them.

For the turkey and the stuffing

  1. Preheat the oven to 350°F.
  2. Remove the Freezer to Oven turkey from the bag and place it in a roasting pan. Cover and place in the oven immediately. Cook for 1 to 1½ hours to allow it to partially thaw.
  3. Once the turkey has finished its first round of cooking, stuff it with the mixture and add any extra stuffing to the roasting pan around the turkey.
  4. Continue cooking, covered, for about 4 to 5 hours. Remove the lid and cook for an additional 45 minutes to achieve a nicely golden skin. The turkey is done when the thermometer reads 85°C (185°F).
  5. When the turkey is cooked, set aside the cooking liquid to use as the base for the sauce.

For the sauce

  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and cook for about 1 minute.
  3. Add the strained cooking liquid and simmer until the sauce reaches the desired consistency.