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Ingredients
US|METRIC
13 SERVINGS
- 6 qt. cold water
- 1 3/4 cups kosher salt (or coarse, plus more for seasoning)
- 1 cup granulated sugar
- 3 onions (medium, peeled and coarsely chopped)
- 3 leeks (white and pale green parts only, coarsely chopped and washed well)
- 3 carrots (peeled and coarsely chopped)
- 3 celery stalks (coarsely chopped)
- 3 bay leaves (dried)
- 6 sprigs thyme
- 6 sprigs flat-leaf parsley
- 1 Tbsp. whole black peppercorns
- 2 loaves white bread (good-quality, cut into 3/4-inch cubes, about 20 cups)
- 1 1/2 lb. chestnuts (fresh)
- 12 Tbsp. unsalted butter
- 4 onions (small, peeled and cut into 1/4-inch dice, about 4 cubes)
- 1 bunch celery (cut into 1/4-inch dice, about 4 cups)
- 3 Tbsp. fresh sage (finely chopped)
- 5 cups chicken stock
- 3 cups flat-leaf parsley (leaves, coarsely chopped)
- 1 Tbsp. coarse salt
- freshly ground black pepper
- 20 lb. turkey (1 fresh whole, rinsed and patted dry, giblets and neck reserved for gravy)
- 8 Tbsp. unsalted butter (melted, plus 4 tablespoons more, at room temperature)
- 1 1/2 cups dry white wine (such as Sauvignon Blanc)
- freshly ground black pepper
- coarse salt
- stuffing (Chestnut)
- lady apples (optional)
- sage leaves (optional)
- chestnuts (Whole, optional)
- giblets (Reserved, and neck from turkey)
- 3 Tbsp. unsalted butter
- 2 celery stalks (coarsely chopped)
- 1 carrot (medium, coarsely chopped)
- 1 leek (white and pale-green parts only, coarsely chopped and well washed)
- 1 onion (medium, peeled and coarsely chopped)
- 3 sprigs thyme
- 3 sprigs flat-leaf parsley
- 1 sprig rosemary
- 1 bay leaf
- 5 whole black peppercorns
- 1 qt. water
- 3/4 cup dry white wine
- 3 Tbsp. all-purpose flour
- freshly ground black pepper
- coarse salt
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