-
1
Make the stuffing In a medium saucepan, bring the water and stock just to a simmer over moderately high heat.
-
2
Keep hot over very low heat.
-
3
In a large pot, heat the olive oil.
-
4
Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and just cooked through, about 8 minutes.
-
5
Using a slotted spoon, transfer the sausage to a bowl.
-
6
Add the onion, carrot, celery and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes.
-
7
Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender, about 8 minutes.
-
8
Return the sausage to the pot, then stir in the polenta, thyme, sage and bay leaves.
-
9
Very gradually stir in the hot stock and bring to a boil.
-
10
Simmer over moderately low heat, stirring frequently, until the polenta is tender and thick, 45 to 50 minutes.
-
11
Pick out and discard the thyme, sage and bay leaves.
-
12
Stir in the cheese and season the polenta with salt and pepper.
-
13
Spoon 3 cups of the polenta into a food processor and puree until smooth.
-
14
Transfer to a bowl and let cool slightly.
-
15
Scrape the remaining polenta dressing into a large baking dish, cover with foil and keep at room temperature.
-
16
Prepare the turkey Preheat the oven to 425.
-
17
Set a flat rack on a large rimmed baking sheet and spread the thyme and sage sprigs on it.
-
18
Run your fingers under the turkeys breast and thigh skin to loosen it, then stuff the pureed polenta under the skin.
-
19
Brush the turkey with olive oil and season with salt and pepper.
-
20
Place on the rack breast side up and let stand at room temperature for 45 minutes.
-
21
Roast the turkey for about 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part of the breast registers 155 and in the thickest part of the thigh registers 165.
-
22
Transfer to a carving board and let rest in a warm place for 30 minutes.
-
23
Meanwhile, in the oven, warm the polenta dressing in the baking dish for 20 minutes.
-
24
Carve the turkey; serve with the dressing.
