Holiday Turkey with Cornbread-Andouille Stuffing and Worcestershire Gravy

Main Course

Recipe courtesy of Chef Matt Murphy, The Irish House, New Orleans, LA

Serves 8 to 10 about 1 1/4 lb per guest



  • 6 tablespoons butter
  • 2 yellow onions, diced
  • 2 ounces chopped garlic
  • 1 pound andouille sausage, finely diced
  • 8 cups crumbled cooked corn bread
  • 8 cups toasted fresh bread crumbs
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups chicken stock
  • 2 large eggs, beaten
  • 12 lb fresh turkey
  • 1 tablespoon vegetable oil
  • Worcestershire gravy (recipe follows

Worcestershire Gravy

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 jalapeños, seeded and minced
  • 1/4 cup canned anchovies, chopped
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 tablespoons freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 2 cups white vinegar
  • 1 bottle dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

Holiday Turkey with Cornbread-Andouille Stuffing

Click image to enlarge



Preheat oven to 325ºF.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion, garlic and andouille. Cook for 8 minutes, stirring occasionally. Lower heat, add the corn bread, bread crumbs, Creole seasoning, salt and pepper. Stir the mixture to thoroughly combine. In a small mixing bowl, beat together broth and egg. Stir into andouille-bread mixture.

Worcestershire Gravy

Heat olive oil in a large saucepan over medium heat. Sauté the chopped onions until soft, about 7 minutes. Lower heat slightly. Add the tamarind paste, garlic, ginger and jalapeños. Cook over medium-low heat for 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, beer, orange juice, water, lemon and lime. Stir to combine and bring to a boi Add the cooked turkey neck and giblets. Reduce heat and simmer until it reduces to one-fourth its original volume.
Strain and serve hot.


Clean the turkey, drain and pat dry. Read Susan's Turkey Tips
Remove the neck and giblets and place in a small casserole dish. Roast neck and giblets until cooked through, about 20 minutes; remove from oven and reserve for gravy. Meanwhile, stuff the turkey cavity with andouille-corn bread stuffing and truss legs. Place in a large, lightly-greased roasting pan. Brush skin with vegetable oil. Roast turkey for 3 to 3 1/2 hours or until a thermometer inserted into the breast registers 180ºF, basting often. Cover with foil to prevent over-browning, if necessary. If there is leftover stuffing, bake in a covered casserole dish alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons of chicken broth if it becomes too dry.

Let turkey stand for 15 to 20 minutes before carving.

Serve with Worcestershire gravy.

Louisiana Recipes Weekly


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