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1
Remove giblets and neck from turkey; rinse and place in a small saucepan with 3 cups water.
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2
Bring to a boil; cover, reduce heat and simmer 30 minutes.
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3
Remove giblets and neck from broth, reserving broth.
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4
Set aside and let cool.
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5
Combine bread crumbs and next 4 ingredients in a large bowl, stirring well.
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6
Set aside.
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7
Remove sausage from casing.
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8
Cook sausage in a large skillet over high heat until sausage browns, stirring to crumble meat.
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9
Remove meat with a slotted spoon, reserving pan drippings in skillet.
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10
Add sausage to breadcrumb mixture; stir well.
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11
Add onion to pan drippings in skillet; cook over medium heat until golden.
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12
Remove with a slotted spoon and stir into bread crumb mixture.
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13
Combine apples, chestnuts and pine nuts.
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14
Add to bread crumb mixture, stirring well.
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15
Remove meat from reserved turkey neck; coarsely chop meat and giblets.
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16
Stir meat and giblets into bread crumb mixture.
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17
Combine eggs and 1 cup reserved broth; stir well.
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18
Pour over bread crumb mixture and stir well.
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19
Rinse turkey with cold water; pat dry.
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20
Stuff dressing into body cavities of turkey.
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21
If excess skin around tail has been cut away, tuck legs under flap of skin around tail.
-
22
If skin is intact, close cavity with skewers and truss.
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23
Tie ends of legs to tail with cord.
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24
Lift wingtips up and over back; tuck under bird.
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25
Spoon remaining dressing into a greased 11 x 7 x 2 inch baking dish.
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26
Cover and chill.
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27
Place turkey in a shallow roasting pan, breast side up; rub bird with crushed rosemary.
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28
Pour wine into roasting pan around bird.
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29
Insert meat thermometer in meaty part of turkey thigh, making sure thermometer does not touch bone.
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30
Bake at 325F (160C).
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31
until meat thermometer reaches 185 F.
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32
If turkey starts to brown too much, cover loosely with aluminum foil.
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33
When turkey is two-thirds done, cut the cord or band of skin holding drumstick ends to tail; this will ensure that the thighs are cooked internally.
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34
Turkey is done when drumsticks are easily moved up and down.
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35
Let stand 15 minutes before carving.
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36
Bake remaining dressing at 350F (180C).
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37
for 30 to 40 minutes.
