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1
Preheat oven to 375 degrees.
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2
Combine the ingredients for the turkey broth and simmer for one hour.
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3
Strain and reserve the broth.
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4
Wipe the turkey inside and out with paper towels and set aside.
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5
Saute the sausage meat over medium heat, separating it with a fork.
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6
Drain off the fat and put the sausage meat into a mixing bowl.
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7
Meanwhile, soak the bread and the milk in a small bowl.
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8
Simmer the prunes in the wine for 20 minutes, covered.
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9
Set aside.
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10
With a paper towel, wipe out the frying pan in which you sauteed the sausage.
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11
Add the butter and oil and cook the onion, garlic and celery until soft.
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12
Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
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13
Drain the bread from the milk, squeeze it and add it to the sausage meat.
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14
Add the prunes with their cooking juices and mix thoroughly.
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15
Season both cavities in the turkey with salt and pepper and fill with the stuffing.
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16
Truss with skewers or needle and thread.
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17
Tie legs together and tuck in wings.
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18
Place turkey breast-side-up in roasting pan.
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19
Brush generously with melted butter and place the bacon strips on top.
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20
Cover breast with foil.
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21
Roast turkey two hours, basting every 30 minutes with pan drippings.
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22
Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
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23
Place turkey on a serving dish and cover loosely with foil.
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24
Pour the fat from the roasting pan.
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25
Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles.
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26
Add the wine and bring to boil, stirring.
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27
Reduce to one-and-a-half cups.
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28
Season with salt and pepper and serve separately in a warm sauce boat.
