Liver and heart from the turkey, chopped into a small dice, optional
1 cup trimmed and sliced green onions
1 cup fresh sage, chopped
1 white baguette, cut into 1/4’’ cubes
Kosher salt to taste
Freshly ground black peppercorns to taste
Position rack to bottom of oven. Preheat the oven to 350°F.
Place turkey into roasting pan with a rack and lid. Under the rack, into the roaster, add water. Set aside while you prepare the stuffing.
Preheat a large shallow pot to medium high heat.
Add oil, followed by butter, white onions and garlic. Adjust heat to medium. Sauté onions and garlic until soft and translucent, approximately one minute.
Add tomatoes, pinch of salt and pepper, and liver and heart. Stir occasionally and cook for another 10 minutes. Taste and adjust seasonings. Be generous on the salt as later you will be adding a lot of bread. Once the tomatoes are softened and bursting, add green onions and sage. Turn off the heat and mix ingredients until evenly combined.
Put the chopped baguette into a large bowl. Add the warm mixture and mix until well incorporated. Set aside until cool enough to handle, then stuff the turkey.
With butcher twine, tie the ends of the legs to close the opening. Liberally season the skin of the turkey with salt and pepper and cover the roaster. Put into oven.
For a turkey this size, roast for approximately 4 hours, baking uncovered for the last 30 minutes to brown the skin. Remove the turkey carefully from the oven and let rest, uncovered for 20 minutes before carving. Carve turkey and transfer to a serving platter.
Remove the stuffing with a pot spoon and transfer to a serving bowl.
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