#Boudin Blanc Sage and Onion Stuffing

[askwhatsforlunch]

Thyme Roast Turkey with Boudin Blanc Sage and Onion Stuffing

The pièce de résistance of our Christmas Day Lunch was this beautiful Thyme Roast Turkey Boudin Blanc Sage and Onion Stuffing! It had been a long time since we’d had turkey for Christmas, and we did love this beautiful bird with its crispy golden skin and juicy and fragrant flesh. And it makes excellent Boxing Day sandwiches, to eat whilst playing Clue or 221B Baker Street with the family, too! A very Happy Christmas to you all, friends!

Ingredients (serves 6):

1 (3-kilogram/6.65-pound) whole turkey

1 lemon

2 fluffy sprigs fresh thyme

1 tablespoon coarse sea salt

1 tablespoon black peppercorns

5 litres/quarts water

1 tablespoon unsalted butter 1 tablespoon olive oil

2 (125-gram/4.40-ounce) boudins blancs (white sausages, preferably with mushrooms)

2 onions

a dozen fresh sage leaves

6 thick slices stale Sourdough or Bloomer Bread

1 cup Fragrant Capon Broth 

a pinch of salt

¼ teaspoon freshly cracked black pepper

4 tablespoons unsalted butter, softened

salt and freshly cracked black pepper, to taste

2 fluffy sprigs fresh thyme

The day before, rinse turkey thoroughly under cold water, and pat dry.

Make the brine: Place turkey in a large pot. Slice lemon into slices, and add to the pot. Place thyme sprigs inside the turkey. Sprinkle the inside and outside of the bird with coarse sea salt and black peppercorns. Cover with water. Cover with the lid, and keep in a cool place overnight.

In a large skillet, melt butter with olive oil over medium heat. Cut boudins blancs into thick slices, and add to the skillet. Cook, about 3 minutes on each side until browned. Transfer to a plate, keeping the fat in the skillet. Set aside.

Finely chop onion, and add to the skillet. Cook, 5 minutes, until softened, stirring often to prevent colouring. Finely chop sage and add to the onion mixture, cook 1 minute more. 

Cut Sourdough slices, into cubes, and stir into the skillet. Return reserved boudin blanc slices, and their resting juices, to the skillet. Pour in Capon Broth all over, and season with salt and black pepper.

Preheat oven to 205°C/400°F. Remove the turkey from the brine and pat dry. Stuff turkey with Boudin Blanc Sage and Onion Stuffing until full.

Sprinkle turkey liberally with salt and black pepper. Sit the turkey in a large roasting dish. Remove thyme leaves from their sprigs, and sprinkle all over the turkey. Spread butter all over turkey.  Add thyme sprigs and a cup of water to the roasting pan.

Roast turkey, at 205°C/400°F,  basting occasionally with pan drippings, about 2 hours. In the last hour, cover with foil. Transfer turkey to a platter and cover with foil. Allow it to rest in a warm place 15 to 30 minutes before carving.

Serve Thyme Roast Turkey with Boudin Blanc Sage and Onion Stuffing hot, with Port Cranberry Sauce, Gravy,Sweet Potato Casserole.