Turkey with Orange-Thyme Butter and Fennel and Bacon Stuffing - Instructions Continued
salt and pepper.
Place the remaining onions, carrots, and celery in a heavy large roasting pan.
Pour 1 cup of broth over the vegetables.
Place the turkey on top of the vegetables and cover the breasts with foil. Roast for 2 hours.
Remove the foil covering the turkey breasts and add the remaining 1 cup of broth to the pan. Continue
roasting until an instant-read meat thermometer inserted into the thigh registers 165 F, about 3-1/2 to
Remove from the oven and let rest 30 minutes.
For the stuffing:
In a large sauté pan, cook bacon and sausage until rendered. Reserve 2 tablespoons fat. Sauté onions and
garlic in reserved fat until onions are translucent. Add parsley, thyme and fennel and sauté for an
additional 3 to 4 minutes. Add wine and simmer until cooked off. Let cool. In a large mixing bowl, add