Recipe: Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing

Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing, from Saveur.
Beth Rooney

(CBS News) This recipe comes courtesy of Saveur, an award-winning culinary and culinary-travel magazine that emphasizes the heritage and traditions of home cooking and real food from around the world.

Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage and oysters add richness to the festive Thanksgiving centerpiece.

This recipe first appeared in Saveur's November 2012 issue along with Bernard L. Herman's story, "A Bountiful Shore."

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Herb-Roasted Turkey with Hominy, Oyster, and Sausage Dressing

Serves 8-10


3 tbsp. olive oil
1 large yellow onion, minced
1 lb. ground sage-flavored breakfast sausage
3 cups shucked oysters, roughly chopped
2 cups 3/4"-cubed country bread
3 tbsp. finely chopped parsley
2 tbsp. finely chopped sage
1 29-oz. can hominy, drained (available at
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter, cubed

For the turkey and gravy:
1 1/2 cups finely chopped parsley
1 cup finely chopped basil
1 cup finely chopped oregano
1/2 cup olive oil
1 16-lb. turkey, at room temperature, neck reserved
Kosher salt and freshly ground black pepper, to taste
8 tbsp. unsalted butter
1/2 cup flour
3/4 cup apple cider
3/4 cup white wine
6 cups chicken or turkey stock


1. Make the stuffing: Heat oil in a 12" skillet over medium-high heat; add onion; cook, stirring, until soft, about 6 minutes. Add sausage; cook, stirring, until browned, about 10 minutes. Remove from heat, and stir in oysters, bread, parsley, sage, and hominy; season with salt and pepper. Transfer to a 9" x 13" baking dish, and dot with butter; chill.

2. Make the turkey: Heat oven to 450 degrees. Combine parsley, basil, oregano, and oil in a small bowl to create a paste. Season turkey with salt and pepper; rub outside with paste. Place turkey, breast side up, in a large roasting pan along with neck and butter; roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165 degrees, about 3 1/2 - 4 hours. Transfer turkey to a cutting board; set aside. Discard neck and pour drippings through a fine strainer into a bowl. Meanwhile, place stuffing in oven; bake until golden brown on top, about 30 minutes.

3. Return 1/2 cup drippings to roasting pan, discarding any remaining drippings, and place over two burners of a stove; heat over medium-high heat. Add flour, and cook, whisking constantly, for 3 minutes. Add cider and wine, and cook, stirring to scrape up the browned bits on the bottom of the pan, until slightly reduced, about 3 minutes. Add stock, bring to a boil, and cook, stirring, until gravy is thickened, about 5 minutes; season with salt and pepper. Carve the turkey, and serve with stuffing and gravy.

Index: More recipes from "Sunday Morning" 2012 Food Issue special section: Food and Wine
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