Julia Child’s Stuffed Turkey, Updated
"In her 1989 cookbook, The Way to Cook, Julia Child separated a raw turkey into legs and breast to ensure that both white and dark meat were roasted to perfection. Other benefits included a quicker cooking time and a small mound of rich sausage stuffing that tasted as though it had been roasted… read more..."
INGREDIENTS
•
1 (12- to 15-pound) turkey, neck and giblets removed and reserved for gravy
•
1 teaspoon plus 2 tablespoons minced fresh sage
•
Salt and pepper
•
Wooden skewers
•
1 1/2 pounds hearty white sandwich bread, cut into 1/2-inch cubes
•
1 tablespoon vegetable oil
•
3 tablespoons unsalted butter
•
3 onions, chopped fine
•
6 celery ribs, minced
•
1 cup dried cranberries
•
4 large eggs, beaten
ADVERTISEMENT