Recipe : Roast Turkey Paysanne with Ontario Apple & Sausage Stuffing

Name: Recipe : Roast Turkey Paysanne with Ontario Apple & Sausage Stuffing
Ingredients: 12lbs / 6kg Fresh or Frozen Turkey (500g or 1�lbs per person); 4 cups / 1L Cold Water; 1 loaf Sourdough Bread - sliced and cubed, reserve half loaf to serve with dinner; 1 loaf Pumpernickel Bread - sliced and cubed, reserve half loaf to serve with dinner; 3 Ontario apples* - cored and finely sliced; 2 cups / 500mL Carrot - trimmed, peeled and fine dice; 2 cups / 500 mL Celery Hearts � trimmed, peeled and fine dice; 2 cups / 500 mL Yellow Onion � trimmed, peeled and fine dice; 1 cup / 250 mL Leek White � trimmed, peeled and fine slice; 5 pcs Fresh Sage � rinsed and leaves stripped; 5 pcs Fresh Thyme � rinsed and leaves stripped; 3 pcs Fresh Bay Leaves; 1lb / 500g Fresh Sausage � casing removed; �lb / 250g Unsalted Butter; 4 cups / 1L Vegetable or Chicken Stock; Sea Salt - to taste; Ground Black Pepper - to taste

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Roast Turkey Paysanne with Ontario Apple & Sausage Stuffing This recipe was developed by Chef Jonathan Collins Serves 12 Variety Tip: *Use Ontario Gala or

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Roasting pan
Roasting rack
Instant-read thermometer
Pastry brush
Butcher's twine
Aluminum foil
Oven
Stove
Saute pan
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Spoon
Paper towel
Refrigerator

Ingredients

12lbs / 6kg Fresh or Frozen Turkey (500g or 1�lbs per person)
4 cups / 1L Cold Water
1 loaf Sourdough Bread - sliced and cubed, reserve half loaf to serve with dinner
1 loaf Pumpernickel Bread - sliced and cubed, reserve half loaf to serve with dinner
3 Ontario apples* - cored and finely sliced
2 cups / 500mL Carrot - trimmed, peeled and fine dice
2 cups / 500 mL Celery Hearts � trimmed, peeled and fine dice
2 cups / 500 mL Yellow Onion � trimmed, peeled and fine dice
1 cup / 250 mL Leek White � trimmed, peeled and fine slice
5 pcs Fresh Sage � rinsed and leaves stripped
5 pcs Fresh Thyme � rinsed and leaves stripped
3 pcs Fresh Bay Leaves
1lb / 500g Fresh Sausage � casing removed
�lb / 250g Unsalted Butter
4 cups / 1L Vegetable or Chicken Stock
Sea Salt - to taste
Ground Black Pepper - to taste