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Recipes for a regal bird
Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered, 8-inch square baking dish. Cover with buttered foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
WHITE-WINE GRAVY
1 cup dry white wine
1/2 cup all-purpose flour
2 cans (14.5 ounces each)
reduced-sodium chicken broth
Coarse salt and ground pepper
While turkey rests, place roasting pan on stove across two burners (if using a disposable pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
Add wine; cook, stirring constantly, until syrupy, about 5 minutes. Gradually whisk in flour and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain; discard solids. Season with salt and pepper. *
