STUFFING WITH LEEKS, MUSHROOMS AND BACON
Pour off all but about 7 tablespoons of turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, about 8 to 10 minutes. Season to taste with salt and pepper. By Melissa Clark Makes 8 to 10 servings Discord swarms around the issue of stuffing. Should it be cooked in the turkey or baked alongside, as dressing? Call this recipe the peacemaker, because it’s adaptable enough to make everyone happy. You can use white bread or cornbread (and gluten-free cornbread works perfectly). The mushrooms allow vegetarians to lose the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan.
Trim the crusts from the white bread and cut into 1-inch cubes; if using cornbread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for cornbread. Transfer to a large bowl to cool. Increase the oven temperature to 375 degrees.
In a large skillet over mediumhigh heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and ½ teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, ½ teaspoon salt and ¼ teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole dish. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add breadcrumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare the recipe in advance up to this point; refrigerate, well-wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole dish for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
Heat 1 tablespoon oil in a large skillet (at least 12 inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crisp, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
Add remaining 2 tablespoons olive oil to the skillet along with Brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut side down, turning some over with a fork, if necessary. Cook, without stirring, until Brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.
Sauteed Brussels sprouts with sausage and pickled red onion 1 cup chopped onion ½ cup pine nuts or chopped walnuts 6 to 8 cups coarse fresh breadcrumbs 1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled Salt and freshly ground black pepper ½ cup chopped scallions ½ cup chopped fresh parsley leaves sweet), casings removed 1½ pounds Brussels sprouts, trimmed and halved 1 cup flat-leaf Italian parsley, tender leaves and stems (about ½ bunch), roughly chopped
7 tablespoons turkey fat, left in roasting pan 6 tablespoons flour, preferably instant or all-purpose ½ cup white wine 4 to 5 cups turkey stock or chicken stock Kosher salt and black pepper Turkey gravy