Aired November 25, 2014
1 10- to 12-pound poultry, backbone removed and saved for stock for gravy (if making your personal)
For that Apple Cider Brine:
1 quart apple cider
1/4 cup kosher salt
4 bay leaves
1 medium onion, quartered
8 black peppercorns
1/4 bunch parsley
4 tablespoons butter, melted
Pepper and salt
two to three sprigs thyme, stripped and chopped
three or four Honeycrisp apples, skin on, cored and reduce 1-inch large dice
4 ribs celery, reduce 1-inch large dice
2 medium onions, peeled and decline in half then quartered
1 lemon, quartered
EVOO Extra Virgin Essential Olive Oil
For that Cornbread Stuffing:
1 pound sweet Italian, bulk sausage with fennel
1 14-ounce bag cornbread stuffing mix, preferred brand Pepperidge Farm
4 tablespoons melted, unsalted butter, plus extra for topping
1 medium onion, reduce small dice
4 celery ribs and leafy tops, reduce small dice
3 Honeycrisp apples, reduce small dice
two tablespoons thyme
1/4 cup minced parsley
1 tablespoon chicken seasoning
two to three cups poultry stock, to moisten
Pepper and salt to taste
For that Poultry Pan Gravy:
two tablespoons butter
4 tablespoons flour
Coarse pepper
1/2 cup dry white-colored wine, optional
1 quart poultry stock, homemade or store-bought
About 1 tablespoon Worcestershire sauce
For that Homemade Poultry Stock:
eight to ten peppercorns
1 large onion, quartered
1 large carrot, large dice
1 rib celery, leafy tops intact, reduce large dice
one to two bay leaves
1/4 bunch parsley
two to three tablespoons salt
6 cups water
Inside a large brining bag or perhaps in a sizable stock pot, add apple cider, kosher salt, bay leaves, onion and peppercorns. Add some poultry to brine and canopy with water. Refrigerate overnight.
Preheat oven to 450F and align a rack within the lower third from the oven.
Take away the bird in the brine and pat dry with sponges. Coat the whole poultry with melted butter, salt, pepper and fresh thyme.
Inside a roasting pan fitted having a rack, fill the foot of pan with cut apples, celery, onions and lemon quarters season with pepper and salt. Set the rack on the top from the vegetables and put poultry breast side facing up on the top from the rack. Drizzle with EVOO and put in to the oven. Check up on the poultry after 40 minutes and tent with foil if getting darker and uneven. Roast before the poultry reaches 160 levels, around an hour . 5. Put aside to relax.
For that stuffing, prepare sausage inside a large sauté pan until brown, crumbling having a potato masher. Remove to some large mixing bowl and add some stuffing mixture. Within the same pan, melt butter add onion, celery and apples to prepare until tender and aromatic. Add thyme, parsley, chicken seasoning, pepper and salt, and prepare until translucent about 5- 7 minutes. Increase the cornbread mixture together with poultry stock and blend until bread is fully moistened. Transfer mixture to some buttered casserole dish and top with a lot more melted butter. Bake at 325F for half an hour or until stuffing is golden brown.
For that gravy, add butter to some pan and swirl pan off burner to melt. Go back to heat season with pepper and add flour. Once aromatic, nutty and medium brown colored, whisk in wine, stock, poultry drippings and Worcestershire sauce. Prepare for around 2 minutes, or until thickened.
For that Homemade Poultry Stock:
Inside a medium saucepot, combine all of the ingredients. Provide a boil after which simmer for 45-an hour, until reduced and flavorful.
Serve with Boursin taters and shallot eco-friendly beans.
