Internationally award winning author of the Best Local Food Cookbook in the World, LYNN OGRYZLO has a Hayter’s recipe in her new book, The Ontario Table. The book celebrates the best food and wine from around the province. Grower stories introduce consumers to the people who grow our food.
The Ontario Table is both a culinary travel guide and cookbook with 125 stories of growers, 110 local food recipes, 100 Ontario wine pairings, 20 culinary travel destinations, 57 provincial culinary maps, and countless happy mouthfuls.
1 -12-15lb Turkey
1T/15ml Canola Oil
1 onion, chopped
2 garlic cloves, minced
1 pound/450gr mushrooms, quartered
1/2pound/250gr loose turkey sausage meat
1/4 cup/50ml fresh butter
3 stalks celery, chopped
10 cups/2.5l day old cornbread, cubed
2 T/30ml dried sage
1 tsp/5ml dried thyme
1 cup chicken stock salt
Method of Preparation
Preheat oven 450F/230C. In large skillet, heat oil over medium heat, Sauté the onions, garlic, mushrooms & sausage, stirring occasionally, until sausage is no longer pink, about 10 minutes. Add butter and celery. Cook until celery is soft, about 5 minutes. In a large bowl, add cornbread cubes, sage, thyme, and the cooked sausage mixture. Add stock and toss to combine. Stuff the turkey cavity loosely. Place stuffed turkey breast side up in roasting pan. Place in the oven and immediately reduce the heat to 350F/180C. Cook 20 minutes per pound. Bake remaining stuffing in a baking dish covered, for 30 minutes. Uncover and back until golden and crisp, about 10 minutes.