- For the turkey:
- 1 fresh turkey (about 14 pounds, halved, bone-in)
- 1 can of cola
- For the stuffing:
- 1.5 pounds pork sausage, removed from casings
- 2 eggs
- 1 bagel, medium dice and soaked for 5 minutes in one cup of milk
- 3 small dill pickles, finely chopped
- 1 medium yellow onion, finely chopped
- 0.5 pound smoked meat, chopped
- 1 teaspoon ground ginger
- Salt and pepper
- For the glaze:
- 1/4 cup maple syrup
Preheat oven to 325° F
In a roasting pan, place the halved turkey in the center, and pour over with enough cola to moisten the entire bird. Generously season on all sides with the Montreal steak spice. Place the turkey in the oven, uncovered, and roast for one hour.
Meanwhile, prepare the stuffing. In a large bowl, combine all stuffing ingredients by hand. Divide the meat mixture into 4 equal portions and loosely shape into loaves. Place the loaves on a baking tray and set aside in the fridge.
After turkey has cooked for an hour, arrange the loaves around the turkey and continue to cook until the thermometer indicates 180° F in the thickest part of the leg (about one hour). Add water to the bottom of the roasting pan as needed to keep from drying out and burning.
Remove from the oven, and drizzle the maple syrup over the stuffing. Serve with cranberry sauce. Chef Frédéric Morin also suggests serving it with a nice gravy or sauce with yellow mustard, a cherry cola, and with some mashed potatoes.