Name: Roast Turkey With Sausage and Apple Stuffing and Pan Gravy
Yield: 16 Servings
Ingredients: Neck and giblets from 16- to 18-pound turkey; 4 cups water; 1 onion, chopped; 2 celery stalks with leaves, chopped; 3 fresh parsley sprigs; 1 bay leaf; 1 16- to 18-pound turkey; 1 tablespoon dried rosemary, crumbled; 2 teaspoons ground sage; 2 teaspoons dried thyme, crumbled; 1¾ teaspoons salt; 1¾ teaspoons freshly ground pepper; Sausage and Apple Stuffing (click for recipe); ½ cup (1 stick) butter, melted; 6 tablespoons all purpose flour; ¾ cup whipping cream; 3 tablespoons medium dry Sherry, dry Marsala or Port (optional); Giblets reserved from Giblet Broth; Salt and freshly ground pepper

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Brian Leatart

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

Recipe notes