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Turkey Stuffed With Grits, Leeks, Shiitakes, And Sausage

Peach Basting:
1/2 cup Peach Schnapps
Stone Ground Grits:
1 cup stone ground grits
1 tablespoon butter or margarine
4 cups chicken stock (or fish, or veal)
3 teaspoons sea salt
Sauteed leeks:
1 leek
1 tablespoon butter or margarine
Sauteed Shiitake Mushrooms:
2 fresh shiitake mushrooms

2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and finely diced
2 shallots, peeled and finely diced
Sea salt to taste
Freshly ground black pepper to taste
2 ounces chicken stock (or fish)
Sausage:
12 ounces Honeysuckle White Sweet Italian Sausage, crumbled (set aside)

1. Roast the Honeysuckle White turkey according to the directions, basting periodically with the schnapps. Approximately 1/2 hour before the bird is finished roasting, remove it from the oven and stuff the cavity loosely with the warm grits, leeks, shiitake, turkey sausage mixture (recipe below). Return the turkey to the oven to finish cooking. When the turkey is done, spoon the grits stuffing into a serving bowl and keep warm while slicing the turkey.
2. While stirring, heat the grits in stock to a simmer. Stir in butter and season with sea salt. Cook for 30 to 35 minutes. Set aside.
3. Split the leek in half and slice to desired size. Wash several times. (Leeks tend to be very sandy). Drain well. In a hot saute pan, add clean leeks, sausage and saute in butter. Season with salt and pepper. Cook until tender. Set aside.
4. Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off. Heat a heavy pan (cast iron preferred) till very hot, and add olive oil. Add the mushrooms and cook for 30 seconds. Add salt and pepper to taste while they are cooking. Add the garlic and shallots and continue stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add the stock to stop the cooking. Set aside.
5. Combine the grits, sausage, shiitakes and leeks and stuff turkey as directed above.

Makes 22 servings.

Nutrition Facts:Amount Per Serving Calories: 108 Calories from fat: 45 Total fat: 5 gm Saturated fat: 2 gmCholesterol: 28 mg Sodium: 493 mg Carbohydrate: 9 gm Protein: 4 gm

Click here to watch step-by-step video for How to Carve a Turkey.

Video provided courtesy of HolidayKitchen.tv.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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