Southern Roasted Turkey With Andouille Cornbread Stuffing

STUFFING
1/4 lb Unsalted butter
2 md Onions; coarsely chopped
2 Cloves garlic; coarsely
-chopped
1 lb Andouille sausage; 1/4
-thick slices
3 Shallots; thinly sliced
1 c Celery; coarsely chopped
1 Loaf cornbread; cut into
-cubes and
; left out overnight
1/2 c Fresh flat leaf parsley;
-coarsely chopped
1 tb Dried sage leaves
1/8 ts Cayenne pepper
2 Eggs; beaten
Salt and freshly ground
-pepper

How to Prepare the Turkey:

Preheat the oven to 400 degrees F. Remove the neck and the gizzards from
the inside of the turkey and rinse the bird thoroughly with cold water. Pat
dry. Rub some melted butter over the entire surface of the turkey. Using
your fingers gently loosen the skin from the breast and drumsticks.
Carefully arrange the sage and thyme under the skin. Lightly salt the
cavity. Turn the turkey breast-side-down and loosely stuff the neck cavity
with 2 cups of the stuffing. Pull the neck skin over the cavity and fasten
it to the back of the turkey with skewers or wooden picks. Turn the turkey
breast-side-up and fold the wing tips until they are almost touching. Stuff
the main cavity with about 4-5 cups of stuffing. Tie the drumsticks
together with kitchen string.

Place the turkey on a rack in a large roasting pan and brush with some of
the melted butter, season with salt and pepper. Roast the turkey for 30
minutes at 400 degrees then turn down to 350 degrees F. Continue cooking,
basting every 30 minutes with the melted butter and pan drippings until an
instant read thermometer inserted in the thigh registers 175 to 180 degrees
F. During the last half hour of cooking, add the white wine to the pan. Let
rest 20 – 30 minutes before carving.

How to Prepare the Stuffing:

In a large skillet over medium heat, melt the butter and saut the onions
and garlic until soft. Add the sausage and shallots and cook for an
additional 10 minutes. Add the celery and cook until soft, about 5-7
minutes.

Remove the mixture from the heat and fold in the cornbread, parsley, sage,
and cayenne pepper. Stir in the eggs and season with salt and pepper. If
the stuffing appears too dry, moisten with a little stock or water. Make
certain to cool stuffing to room temperature before stuffing the turkey.

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