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Epicurious
Gourmet

Roast Turkey With New England Stuffing and Cream Sauce

5.0

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A roast turkey with new england style stuffing on a serving platter.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

This recipe from Gourmet, circa 1974, makes clever use of the pan drippings from a butter-basted turkey, deglazing the roasting pan with dry sherry, and then fortifying the liquid with a quick velouté (really just a fancy name for gravy). A cheesecloth soaked in butter saves you some of the hassle of constant basting, and a cranberry rope adds a colorful, make-ahead garnish to the final presentation.

This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

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