Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries


  • 2 tablespoons extra virgin olive oil (EVOO), divided
  • 3/4 pound bulk sweet Italian sausage or maple breakfast sausage, removed from casing
  • 4 ribs celery and leafy tops, chopped
  • 1 medium to large onion, chopped
  • 1 bay leaf, fresh or dried
  • 5-6 sprigs of leaves sage, chopped (a couple of tablespoons)
  • 5-6 sprigs of fresh thyme, leaves stripped and chopped (a couple of tablespoons)
  • Salt and black pepper
  • 4 slices white or whole wheat toasting bread
  • 5 tablespoons butter, divided
  • 1 quart chicken or turkey stock, divided
  • 2 tablespoons flour
  • 1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped
  • 1 1/2 pounds thickly sliced roasted turkey breast from a good quality deli counter
  • 1/2 cup sweetened dried cranberries
  • 2 boxes frozen peas (10 ounces each)


For the stuffing, pre-heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the sausage and break it up using the back of a wooden spoon. Cook until well browned, 5 minutes. Add the celery, onion, bay leaf, sage, thyme and some salt and pepper and continue to cook until the veggies are soft, 7-8 minutes.

Toast the sliced bread, then spread with 2 tablespoons softened butter and chop the toast into small cubes. Add the chopped, buttered toast to the sausage and veggies. Toss to combine and moisten with a cup or so of the stock. Cover skillet and keep warm until ready to serve. Remove the bay leaf just before serving.

In another large skillet, add 2 tablespoons of butter and 1 tablespoon of EVOO. Once butter has melted, add the flour and cook, stirring frequently, for 1 minute. Whisk in 2 cups of stock, then season with some salt and pepper and cook until thickened. Add the parsley and turkey and simmer until the turkey is heated through, 1-2 minutes.

For the peas, place a cup of the stock in a medium size saucepot or skillet and add the sweetened dried cranberries. Turn the heat up to medium-high and bring up to a simmer. Once simmering, cook for 2-3 minutes, then add the frozen peas and season with some salt and pepper. Cook until heated through. Add 1 tablespoon of butter and stir to melt. Cover and keep warm until ready to serve.

Serve a mound of stuffing topped with gravy soaked turkey, cran-peas along side. 

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Rachael Ray