Julia and Jacques's Deconstructed Turkey with Cornbread Stuffing and Gravy

washingtonpost.com

Safeman33

subheading: FOR THE RICH TURKEY STOCK:

2 tablespoons vegetable oil

Neck, bones and meaty trimmings from the (uncooked) deconstructed turkey, plus any giblets for making gravy later

1 large onion, coarsely chopped (1 ½ cups)

2 to 3 medium carrots, peeled and cut into 1-inch chunks (1 ½ cups)

2 to 3 ribs celery, cut into 1-inch chunks (1 cup)

8 cups homemade or store-bought low-sodium chicken broth

2 bay leaves, preferably fresh

6 sprigs thyme

Fine salt

Freshly ground black pepper

subheading: FOR THE STUFFING:

1 tablespoon canola oil

8 ounces pork sausage meat, preferably flavored with sage (no casings)

1 tablespoon unsalted butter

1 large onion, cut into ¼-inch dice (1 ½ cups)

2 to 3 ribs celery, cut into ¼-inch dice (1 cup)

6 ounces mushrooms, coarsely chopped (about 2 cups)

Leaves from 1 ounce (or 1 clamshell pack) sage, minced (3 tablespoons)

¼ teaspoon fine salt

½ teaspoon freshly ground black pepper

1 cup homemade or store-bought low-sodium chicken broth

8 cups homemade or store-bought unsweetened cornbread (about 1 ¼ pounds), cut into ½-inch cubes

subheading: FOR THE TURKEY:

12-pound fresh turkey, giblets, gizzard, backbone and neckbone removed (used for rich turkey broth and gravy; use kitchen shears to remove the backbone)

Fine salt

Freshly ground black pepper

Olive oil

subheading: FOR THE TURKEY AND GRAVY:

1 medium onion, cut into ½-inch dice (1 cup)

2 medium carrots, peeled and cut into ½-inch dice (1 cup)

2 to 3 ribs celery, cut into ½-inch dice (1 cup)

½ cup apple cider, preferably fresh

1 teaspoon hot pepper sauce, such as Tabasco

¼ teaspoon fine salt, plus more as needed

1 cup dry vermouth or dry white wine

3 cups Rich Turkey Stock (see above)

Pan drippings and vegetables from the roasted whole turkey breast

2 tablespoons potato starch or arrowroot

2 tablespoons tawny port, or more as needed

Directions at washingtonpost.com

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