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Preheat the oven to 350°. Spread the diced bread on 3 rimmed baking sheets and bake just until crisp but not browned, about 15 minutes. Let cool, then transfer to a very large bowl. In a small saucepan, bring 1/4 cup of the Madeira to a simmer. Add the currants, remove from the heat and let cool. In a large skillet, melt 2 tablespoons of the butter. Add the sage leaves in a single layer and cook over moderate heat, undisturbed, until lightly browned on the bottom, about 2 minutes. Using tongs, turn each leaf and cook until crisp and brown, about 1 minute longer. Transfer to a plate to cool, then crumble coarsely. Add to the bowl with the bread. In the same skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the garlic slices and cook over low heat, shaking the skillet a few times, until golden brown, about 3 minutes. Add the prosciutto and cook over moderate heat, stirring, until just starting to brown, about 2 minutes. Scrape into the bowl with the bread. Melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil. Add the onions, season with salt and pepper and cook over moderately high heat for 3 minutes. Reduce the heat to low; cook until softened, 20 minutes. Scrape the onions and fat into the bowl with the bread. Add the pears and the currants with their soaking liquid. Season with salt and pepper and stir well. In a medium bowl, beat the eggs with 3 cups of the stock; add to the stuffing and stir well. Loosely fill the main turkey cavity with about 8 cups of the stuffing. Fill the neck cavity with about 2 cups of the stuffing and tuck the extra skin underneath or secure with toothpicks. Spread the remaining stuffing in a buttered large baking dish and refrigerate. Preheat the oven to 425°. Set the turkey in a large roasting pan. Rub the turkey all over with the remaining 4 tablespoons of butter and season with salt and pepper. Fold the wing tips under so that the turkey sits upright. Add 2 cups of the Madeira and 1
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Long carving blade — thin slices of roast, turkey, ham
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Long carving blade — thin slices of roast, turkey, ham
Sausage stuffer for charcuterie, forcemeat preparations