dandieandie's Roast Mujer Head with Cranberry Sausage Stuffing

In the dandieandie household, during the holidays when it is just dandie and her parental units celebrating, we typically make this using Cornish Hens instead of a big old turkey....or head. (All earlier mujer-head disclaimers continue to apply.)

Stuffing:

• 1c coarsely chopped celery
• 1c chopped yellow onion
• 1/4c unsalted butter
• 8 oz bulk pork sausage; cooked, drained, crumbled
• 1 (8oz) package herb-seasoned stuffing mix
• 1/4c dried cranberries
• 1 Tbsp. fresh thyme, or 1 tsp dried thyme
• 1 Tbsp. fresh rosemary, or 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• salt and pepper to taste
• 1 1/2c chicken broth
• 1 egg yolk

Roast turkey/head:

• 1 (12lb) turkey/head
• 1/4c unsalted butter, softened
• 1 Tbsp. fresh thyme or 1 tsp. dried thyme
• salt and pepper to taste

Gravy:

• 1/2c all-purpose flour
• 1/2c cranberry juice cocktail
• 1/2c water
• 2c chicken broth
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rubbed sage
• salt and pepper to taste

Cranberry stuffing: In a large skillet, saute onion and celery in 1/4 cup butter until tender. Pour into a large bowl. Add cooked sausage, stuffing mix, dried cranberries, thyme, rosemary, sage, salt, and pepper. Mix well. In a small bowl, whisk together 1 1/2 cups chicken broth and egg yolk. Add to stuffing mixture, stirring until all broth has been absorbed.

Head/turkey: Preheat oven to 450 degrees. Remove giblets from turkey and reserve for another use (won't EVEN go into the gory details of cleaning the head...you figure it out). Rinse head/turkey and pat dry with paper towels. Spoon stuffing into head/body and neck cavities of turkey. Sew up cavities or secure with small skewers. Rub head/turkey all over with softened butter. Sprinkle with thyme, salt, and pepper. Arrange head (if you're using turkey, arrange breast side up) in deep roasting pan, without the rack. Cover pan completely with a large piece of foil, tenting it up in the center so that it doesn't rest on top of head/turkey. Crimp foil to edge of pan. Place head/turkey in oven. Immediately reduce heat to 325 degrees. Roast for 2 1/2 hours.

Remove foil and baste turkey with pan drippings. Continue roasting, uncovered, for 1 1/2 to 2 hours longer, basting with pan drippings once or twice. When done, the thermometer inserted between the eyes (or if you're using a turkey, between the leg and thigh) should register 180 degrees. Remove head/turkey to a platter, reserving the drippings in the pan. Tent the turkey with foil and let stand for 15 minutes before carving.

Gravy: Strain pan drippings, skimming off the fat. Measure 1/2 cup of pan drippings back into the roasting pan. In a small bowl, whisk together flour, cranberry juice, and water until smooth. Whisk mixture into pan drippings. Whisk in 2 cups of chicken broth. Season with thyme, sage, salt, and pepper. Cook over medium high heat, stirring constantly, until thickened and boiling.