Roast Turkey with Sausage and Pecan Dressing

OF THE MYRIAD STYLES OF DRESSINGS THAT Southerners make to stuff a turkey for roasting (cornbread and apple, oyster and almond, rice and liver, prune and chestnut, onion and sage, ham and wild mushrooms), none is more popular than a classic sausage and pecan stuffing redolent of sage and any number of other seasonings. Traditionally, the mixture is “tightened” (bound) with either dried bread crumbs or crumbled cornbread, and of course, stuffed roast turkey simply wouldn’t be the same without dark (never white) giblet gravy. Nor would the feast be complete without extra dressing baked till crusty in a pan right alongside the turkey—reason enough to double this stuffing recipe. The only cardinal rule is that the turkey must never be allowed to dry out and toughen from overbaking, so keep a sharp eye after about 2 1 ⁄2 hours.

MAKES: At least 8 servings

INGREDIENTS:

FOR THE DRESSING

• 1 pound bulk sausage
• 8 tablespoons (1 stick) butter
• 5 medium onions, finely chopped
• 3 ribs celery, finely chopped
• 4 cups crumbled cornbread or dry bread crumbs
• 1 teaspoon dried sage, crumbled
• 1/2 teaspoon dried thyme, crumbled
• Salt and freshly ground black pepper to taste
• 2/3 cup hot water
• 1/2 pound pecans, coarsely chopped

FOR THE TURKEY GRAVY

• One 10- to 12-pound turkey, giblets included
• Salt and freshly ground black pepper to taste
• 1 cup water

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. To make the dressing, break up the sausage in a large skillet, fry until all traces of pink are gone, and drain the fat from the skillet.
3. Add 2 tablespoons of butter, the onions, and the celery to the skillet and cook, stirring, until softened, about 5 minutes.
4. Add the remaining butter and all remaining dressing ingredients to the skillet. Stir until the butter is melted and the ingredients are well blended. Set aside to cool.
5. Set the giblets aside. Season the turkey inside and out with salt and pepper.
6. Stuff the turkey cavity loosely with the dressing and truss the bird. (Place any extra dressing in a buttered baking pan and keep it refrigerated until the last 45 minutes of roasting. Place it in the oven with the turkey.)
7. Position the turkey breast side up on a rack in a large roasting pan. Pour the water into the pan, cover, and cook for 2 1/2 hours, basting from time to time.
8. Uncover and continue roasting until the turkey is golden, 15 to 20 minutes longer.
9. Transfer the turkey to a large serving platter, remove the trussing, and cover the bird loosely with aluminum foil until ready to carve. Reserve the pan with the drippings.
10. To make the gravy, while the turkey is roasting, place the giblets in a large saucepan with enough water to cover and simmer, covered, for 1 hour.
11. Transfer the giblets to a chopping board, chop coarsely, and reserve the cooking liquid.
12. When the turkey has finished roasting, place the roasting pan over moderately high heat and cook down the drippings until nearly burned, scraping the pan.
13. Gradually add the cooking liquid from the giblets to the roasting pan, stirring and scraping, until the gravy is slightly thickened and darkened.
14. Stir in the chopped giblets, season with salt and pepper to taste, heat well, and pour the gravy into a sauceboat.
15. To serve, spoon the dressing into a heated bowl, carve the turkey, and serve with giblet gravy.