Turkey Stuffed with
Grits, Leeks, Shiitakes and Sausage

This festive, uniquely prepared whole roasted turkey is glazed with peach schnapps and stuffed 30 minutes before roasting is completed.

Recipe Ingredients:

1 (12 to 14-pound) Honeysuckle White whole turkey, fresh or frozen (thawed)

Peach Basting:
1/2 cup peach schnapps

Stone Ground Grits:
1 cup stone ground grits
1 tablespoon butter or margarine
4 cups chicken broth
3 teaspoons sea salt

Sautéed Leeks:
1 leek
1 tablespoon butter or margarine

Sautéed 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 broth

Sausage:
12 ounces Honeysuckle White Sweet Italian Sausage, cooked, crumbled and set aside

Cooking Directions:

1. Roast the 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. For Stone Ground Grits: While stirring, heat the grits in broth to a simmer. Stir in butter and season with sea salt. Cook for 30 to 35 minutes. Set aside.
3. For Sautéed Leeks: Split the leek in half and slice to desired size. Wash several times. (Leeks tend to be very sandy). Drain well. In a hot sauté pan, add clean leeks, sausage and sauté in butter. Season with salt and pepper. Cook until tender. Set aside.
4. For Sautéed Shiitake Mushrooms: 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 broth to stop the cooking. Set aside.
5. Combine the grits, leeks, shiitakes and sausage and stuff turkey as directed above.

Makes 12 to 14 servings.

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