A roast turkey recipe and stuffing ideal for entertaining without stress. Much of the preparation can be done up to two days before serving.
Place the oven rack in the bottom of the oven. Preheat the oven to 325 ° F(165 ° C)
Put about 2 tbsp (60 ml) of cold butter, onion and celery stalk into the turkey cavity. Cut remaining cold butter into thin slices and insert between skin and breast. Brush turkey with melted butter, season with salt and pepper and place in large ovenproof pan or broiler.
Cool the turkey to room temperature, slice the breast and bone the legs and wings. Place breast and legs flesh side by side in large baking dish, cover and refrigerate.
In another bowl, pour the turkey cooking juice and refrigerate.
Mix the flesh of the neck and offal and the beef and refrigerate.
Pour turkey broth over turkey, cover and bake in the oven for one hour at 250 ° F (120 ° C). Put the stuffing in the oven to reheat it. Alternatively the turkey can be warmed on the kitchen over low heat and the stuffing heated in the microwave before adding it to the potatoes.
In the meantime: In a large saucepan, over medium heat, cook the potatoes in boiling salted water until tender. Drain, mash and stir in the meat stuffing and just enough broth (taken from the turkey pan) to obtain a fairly consistent puree. Stir in the sage, salt and pepper to taste.
To serve, put 2 balls of stuffing on each plate with the help of an ice cream scoop besides the turkey flesh.