“Feliz Navidad” Turkey with Onion Sage Stuffing, Homemade Pan Gravy & Cranberry Sauce

By Jackie DeKnock  ,   

December 1, 2015

We’ve got to sit down and ’talk turkey’ (over this delicious turkey) —get this thing wrapped up and quit messing around.

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  • Prep: 35 mins
  • Cook: 2 hrs 30 mins
  • 35 mins

    2 hrs 30 mins

    3 hrs 5 mins

  • Yields: Serves 2 (with cold turkey for days)



1 (5-7 pound) turkey (1 pound uncooked turkey/person)

Sea salt and freshly ground black pepper, to taste


½ tablespoon extra-virgin olive oil

2 onions, chopped

2 tablespoons butter (salted or unsalted, your call)

2 stalks celery, chopped

1/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

7 cups finely cubed, day-old Italian bread

1 tablespoon crumbled, dried sage or 1 tablespoon fresh, chopped sage

¼ teaspoon dried marjoram

¼ teaspoon dried thyme (or ½ teaspoon fresh)

1/8 teaspoon nutmeg (freshly ground if possible)

½ - ¾ cups organic chicken stock

Vegetable Mirepoix:

1 onion, chopped into large pieces

½ cup chopped celery (two stalks of celery, including leaves)

½ cup chopped carrots

½ cup organic chicken stock

Melted butter for basting

ESCORT- History Homemade Pan Gravy:

¼ cup fat drippings in the bottom of the roasting pan

2 tablespoons all-purpose flour

2-3 cups organic chicken stock or water, heated

ESCORT- Homemade Cranberry Sauce

1/4 cup sugar

1/4 cup water

1 cup fresh cranberries

Dash cinnamon, freshly ground black pepper, ground cloves/nutmeg


Preheat oven to 350 degrees F.


Rinse turkey and pat dry with paper towels. Sprinkle with salt and pepper to taste and set aside.

Make Stuffing:

In large skillet, heat oil over medium heat and fry onions, stirring occasionally, until toffee brown. Add butter, celery, salt and pepper. Reduce heat to medium-low and cook until celery is soft. In large bowl, toss together bread cubes, sage, marjoram, thyme and nutmeg. Add onion mixture and toss well. Add stock, toss to combine and your stuffing is ready! Yes, as simple as that!

‘Stuff’ the Turkey:

Place the stuffing into the cavity of the turkey, if need be, use kitchen string to loosely tie the turkey closed. Place remaining stuffing in a casserole dish (you can never have too much stuffing)!

Prepare the Vegetable Mirepoix:

Chop vegetables into large pieces and place in a large roasting pan. Mirepoix is an aromatic vegetable mixture (2 parts onion/1 part celery/1 part carrots), used as a flavour enhancer for gravy and sauces.

Roast the Turkey:

Add 1/2 cup chicken stock to the bottom of the pan with the vegetable mirepoix. Coat the turkey with melted butter and lay atop the mirepoix. Cover with foil and roast the turkey at 350 degrees for 2 to 2-1/2 hours 120 Minutes until a meat thermometer inserted into the thickest part of the turkey reads 165 F. Baste once or twice during roasting with pan drippings. For the last 30 minutes 30 Minutes of the turkey roasting time, uncover and bake until golden and crisp. If your turkey isn’t done, brush with the remaining butter and return to the oven for about 10 minutes 10 Minutes. Test the turkey again. Once cooked, loosely tent with foil, tearing a small hole in the top to allow steam to escape. Remove the turkey from roasting pan and let it rest for 10 minutes 10 Minutes before carving.

ESCORT- History Homemade Pan Gravy:

To make the gravy, remove large pieces of the vegetable mirepoix. Build a roux right in your roasting pan by adding flour to the drippings (do this over 2 stove burners, on medium heat) and scraping up all the brown goodness from the pan (fond).

As the roux cooks, it will turn from a light tan colour to a nice rich brown. This will take about 5 minutes 5 Minutes, but the end result is well worth it. Slowly add your stock/water, about 1/3 at a time, and stir constantly. Stir and continue to add the stock until smooth and cook until your gravy is ready. Strain out vegetables for a super-smooth gravy, season with salt/pepper to taste and skim off any fat. The gravy will continue to thicken after you turn off the heat. If you like a thinner gravy you may want to add up to one additional cup of stock. Good luck talking turkey!

ESCORT- Homemade Cranberry Sauce

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries and spices, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Tip: Can be prepared 1 week ahead.

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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