Roast “Drunk” Turkey and “Intoxicated” Dressing

The holidays are upon us. Everyone is going to be cooking up a storm. I have been tasked with preparing a Turkey and Dressing for a Chanukah get together. I thought I may just share with the world what I am going to prepare. Don’t worry, this won’t be entirely KOSHER, though it could easily be prepared kosher by using margarine instead of BUTTER.

This recipe consists of traditional turkey and dressing with a twist. A lot of the liquids are going to be replaced with a GOOD Sauvignon Blanc wine, thus the decriptive adjectives, Drunk and Intoxicated.

WARNING: You may be over the .05% BAC limit for driving in Alberta and B.C. After this feast. Don’t eat, drink and drive!

Roast "Drunk" Turkey and "Intoxicated" Dressing
Prep Time
1 hr
Total Time
1 hr
Course: Main Dish
Cuisine: North American
Servings: 8 people
Author: John Winslow
  • 2 bags Dried bread cubes I am lazy or I would make my own., 8 cups
  • 1 lb Beef Sausages
  • 1/2 cup Butter
  • 4-6 Stalks of celery
  • 12 oz Onion
  • 2 tsp Kosher Salt
  • 1 tsp Pepper
  • 1 cup Parsley fresh finally chopped
  • 1 tbsp freshly chopped thyme
  • 1 tbsp freshly chopped sage I always add more as I love sage
  • 14 oz Chicken Broth / Sauvignon Blan blend (50/50 or like me, be daring and use more wine!)
  • 14 oz Sauvignon Blanc is mixed with Chicken Broth
  • 1 cup raisins
  • 2 cups Sauvignon Blanc
  • 1 10 lb Butterball Turkey min, or any good, frozen or Fresh, Plain Turkey if Kosher
  • 6 tbsp Butter Margarine if KOSHER
  • 2 tbsp Poultry Seasoning
  • Salt and Pepper
  • 4 tbsp Butter
  • 4 tbsp all purpose flour
  • 1 cup Sauvignon Blanc
  • 3 cups liquid Turkey drippings, Potato Water, Chicken broth
  1. Remove sausage from tubing. Heat non-stick skillet over medium high heat. Add sausage and cook for 5-8 minutes until sausage is browned. Discard fat and transfer sausage to mixing bowl. Do not rinse skillet.
  2. In same skillet melt butter over medium heat. Add celery, onions, salt, pepper and cook for 20 minutes. Add parsley, thyme and sage and cook for 2 more minutes.
  3. In a medium saucepan, heat chicken stock / white wine blend and raisins to boil and remove from heat.
  4. Add remaining ingredients to mixing bowl with bread cubes and toss to mix well. Stuff both ends of the turkey using stuffing bags*. Place the rest of the mixture in baking pan(s). Note: you may want to add a little more moisture to stuffing not placed in bird. Cover pans and bake in 325 degree oven for 30 minutes. Uncover and bake for another 15 minutes until lightly brown on top. See instructions for cook time in a turkey.
  1. Remove giblets, neck, etc from turkey cavities. Pre-heat oven to 325 F.
  2. Using stuffing bags, completely stuff both ends of the turkey with the kosher Dressing. Add Salt and Pepper under skin wraps. Tie off both ends of the turkey so stuffing won’t fall out.
  3. Using paper towel, rub the entire bird with butter (Margarine for Kosher). Sprinkle salt and pepper on the butter. For Kosher: Melt copious amounts of Margarine. Using a baster (I use horse needles) with needle tip, inject margarine under the skin of the turkey, into the flesh of the turkey at various points. This is to aid in keeping the meat moist and rich
  4. Place Turkey on rack in an appropriate size roasting pan. Pour a cup of water and 1 cup of Sauvignon Blanc into the bottom of the pan. Loosely cover with foil, shiny side down and place in oven.
  5. Roast covered, for 10 lb turkey, approximately 3.5 hours. Do not baste for first hour. Baste every 30 minutes thereafter, coating the entire bird in the wine mixture from the bottom of the pan. Remove cover for last 30-45 minutes. The turkey is ready when the skin is golden brown and the internal temp is MINIMUM 165 F. Remove the turkey to a platter, cover with foil, and set aside. (See Below for cook times chart
  6. Once your gravy is made (see below) turkey should be cooled enough to carve. Carve the turkey and serve.
  1. In a medium size saucepan, melt 4 tablespoons of butter and brown. Once the butter is a golden brown (not scorched), whisk in 4 tablespoons of flour. Whisk until flour is completely soaked into the butter.
  2. Slowly add 1 cup of Sauvignon Blanc to flour and butter mixture whisking the entire time.
  3. The mixture will become very creamy but will be thick. Slowly add drippings from turkey roasting pan. If gravy is too thick, add potato water until the gravy is the acceptable consistency.
  4. For ultra-creamy gravy, use a tight strainer and strain the gravy 2 or 3 times.
Recipe Notes

Note: I prefer to use stuffing bags as they ensure all the dressing is removed from the carcass, in case you plan to store the carcass in the refrigerator overnight. Leaving dressing in the carcass is a health hazard.