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1
Prepare turkey for stuffing as directed on package.
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2
Prepare stuffing: Prepare rice according to package directions.
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3
Meanwhile, cook sausages 20 min in 12 inch skillet over medium-high heat, turning frequently till well browned.
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4
When rice is done, remove from heat; place in large bowl.
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5
Using tongs, remove sausages to cutting board.
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6
When cold sufficient to handle, cut into 12 inch cubes.
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7
Add in to bowl with rice.
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8
Heat drippings remaining in skillet over medium-high heat; add in celery, onions, bell peppers, garlic, salt, oregano and grnd red pepper; cook about 10 min, stirring frequently till vegetables are crisp-tender.
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9
Add in tomatoes, in their puree and sugar; bring to boil.
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10
Reduce heat to low; simmer, covered, 15 min.
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11
Remove from heat; add in vegetable mix to bowl with rice and sausages.
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12
Add in ham; toss well to mix.
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13
Cold.
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14
Make Double Pepper Gravy during turkey standing time.
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15
Garnish turkey platter with escarole leaves and turnip and carrot flowers.
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16
Double Pepper Gravy: Scrape pan in that turkey was cooked to loosen brown bits; tilt pan and pour off fat and drippings into 4 c. glass measure.
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17
Let fat rise to surface; skim off 1/2 c. fat and place in 3 qt saucepan.
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18
Throw away remaining fat; add in lowfat milk to drippings left in measure to make 4 c.; set aside.
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19
Set saucepan with fat over medium high heat; stir in 1/2 c. all-purpose flour till blended and smooth.
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20
Stir in 1/2 tsp.
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21
salt, 1/4 tsp.
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22
grnd red cayenne pepper and 1/2 tsp.
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23
freshly grnd black pepper.
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24
Cook 2 min, stirring constantly till mix is golden brown.
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25
Gradually add in reserved drippings and lowfat milk; bring to boil, stirring constantly; cook 1 minute.
