Name: Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing
Yield: 8 to 10 Servings
Ingredients: 3 tablespoons olive oil; 1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces; 2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds; 2 cups chopped leeks (white and pale green parts only); 1/2 cup chopped shallots; 5 garlic cloves, thinly sliced; 1/2 cup dry white wine; 2 cups fresh breadcrumbs made from crustless country-style French bread; 1 cup freshly grated Parmesan cheese; 1 cup whole-milk ricotta cheese; 2 large eggs; 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh rosemary; 1 teaspoon salt; 3/4 teaspoon ground black pepper; 1 tablespoon fennel seeds, ground; 2 teaspoons minced fresh rosemary; 1 tablespoon salt; 2 teaspoons ground black pepper; 3 tablespoons olive oil; 1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock; 2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth; Fresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkey; Charcoal chimney (if grilling); 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)

Skip to main content

Image may contain Supper Dinner Food Meal Roast and Turkey Dinner

Hans Gissinger

Recipe notes

Back to top