Yield: 18-20 Establishment: Home Meal Replacement, Club Operation, Restaurant   Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Easter, Christmas, Thanksgiving   Preparation Method: Roast   Product Type: Whole

Pair the holiday entreé with étoile Sparkling Rosé.

Basting Sauce

2-1/4 Cups TURKEY BROTH

1/2 Cup unsalted butter

1/2 Teaspoon salt

1 Teaspoon dried thyme

1/4 Teaspoon dried marjoram leaves

1/4 Teaspoon dried rosemary, crushed

1/4 Cup fresh parsley, chopped

2 Tablespoons fresh chives, chopped

In a saucepan, bring broth, butter and salt to a boil. Add herbs and set aside.

Sausage Dressing

1 Pound bread, cut into 1/2-inch cubes

1 Pound TURKEY SAUSAGE, casings removed

1/2 Cup unsalted butter

4 Cups thinly sliced celery

3 Cups thinly sliced carrots

1/2 Pound fresh mushrooms, chopped

1/2 Pound TURKEY HAM, cubed

2 Cups sliced green onions

2 Cups chopped pecans

1 Large tart apple, chopped

1 Cup chopped dried apricots

1 Tablespoon rubbed sage

2 teaspoons marjoram

1 teaspoon rosemary, crushed

1 teaspoon salt

1/8 teaspoon freshly grated nutmeg

4 Large eggs, lightly beaten

In a slow oven, toast bread cubes. Place in a large bowl. In a large skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings. Sauté celery, carrots, mushrooms, turkey ham and green onions for 15 minutes. Add to bread cubes. Stir in pecans, apple, apricots, sage, marjoram, rosemary, salt and nutmeg. Add eggs and ¾ cup of the basting sauce. Mix lightly.

Turkey

1 (16-18 Pound) WHOLE TURKEY, fresh or thawed if frozen

1 Cup TURKEY BROTH

Stuff turkey with about 8 to 10 cups of dressing. Secure openings with skewers and tie drumsticks together. Place on a rack in a shallow roasting pan and baste with basting sauce. Roast, uncovered in a preheated 325°F oven for 4 to 4-1/4 hours or until thermometer registers 165°F in the breast, 175°F in the thigh and 165°F in the dressing. Baste every 30 minutes. When turkey begins to brown, cover lightly or tent with foil, shiny side up. Add broth to remaining dressing. Place in a greased 2½ quart baking dish. Cover and bake at 325°F for 1 hour or until the internal temperature reaches 165°F. Uncover and bake 10 minutes to brown top. Allow turkey to rest 20-30 minutes before carving.

Chef: Chef Chris Manning Restaurant: étoile at Domaine Chandon Vineyard Location: Napa Valley, Yountville, CA