Roast Turkey With Andouille Sausage and Fruit Stuffing


Serves 6–8
Turkey Marinade

12-pound whole turkey
1 gallon apple cider
6 tablespoons salt
½ cup brown sugar
½ head of garlic, cut horizontally
1 tablespoon black peppercorns
2 Spanish onions, cut in quarters
3 fresh sage leaves
3 fresh thyme sprigs
1 plastic cooking bag


1 tablespoon olive oil
½ pound Andouille sausage, removed from casing and crumbled
½ pound (2 slices) ham hocks, cut into ½-inch cubes
1 Spanish onion, cut into small cubes
2 celery stalks, cut into small cubes
½ red pepper, cut into small cubes
½ green pepper, cut into small cubes
1 garlic clove, finely chopped
2 fresh sage leaves, finely chopped
3 fresh thyme sprigs, leaves only, finely chopped
2 Granny Smith apples, unpeeled, cut into small cubes
1 cup dry cranberries
¼ cup dark raisins
1 cup dry apricots cut into small cubes
2 tablespoons parsley, finely chopped
1 teaspoon salt
3 ounces stale bread, cut into ½-inch cubes
1 cup chicken broth, warmed

Dry Rub

1 tablespoon sweet paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons salt
4 sage leaves, finely chopped
1 tablespoon celery powder
1 teaspoon fresh thyme
2 tablespoons ground white pepper
4 ounces butter, at room temperature
Final Marinade
2 Spanish onions, cut in quarters
1 cup white wine
2 fresh thyme sprigs, leaves only, finely chopped


Wash the turkey cavity thoroughly. Discard excess fat and feathers. Wash and dry well.

In a large bowl, mix apple cider, salt and sugar; stir until dissolved.

Place ½ an onion, 1 sage leaf, ½ garlic head and 1 sprig of thyme inside the turkey cavity.

Place turkey in a large plastic cooking bag; add cider mix, 1½ onions, 2 sprigs thyme and rest of marinade ingredients. Close tightly, place in refrigerator and marinate for 24 hours.

Remove from refrigerator 1 hour prior to roasting. Discard marinade.

Stuffing preparation: In a large skillet, heat 1 tablespoon vegetable olive oil. Add Andouille and ham hock; sauté for 5 minutes at medium heat. Add onion, celery, peppers, garlic, sage and leaves of 3 thyme sprigs. Mix well and cook for 3 minutes. Add apples, cranberries, apricots and raisins; mix. Cook for 3–4 minutes. Add parsley and salt; mix. Add stale bread and warm broth; cook for 5 additional minutes. Let rest and cool.

In a glass bowl, add paprika, onion powder, salt, sage, celery powder, thyme, white pepper and butter. Mix well and thoroughly rub turkey, particularly the internal cavity and under the breast skin.

Stuff turkey cavity once stuffing reaches room temperature. Close cavity opening with trussing needle and twine. Preheat oven to 350ºF. Place turkey in a deep metal tray. Add 2 remaining onions, cut in quarters, white wine and remaining thyme leaves. Cover with aluminum foil.

Roast covered for 4½ hours, basting every hour with pan juices. Uncover for the last half hour. Let rest for approximately 10 minutes before carving.

To learn more about me or my recipes, visit me at and at AARP, where I am a chef and nutrition expert.

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