This week, chef Robert Ehrlich, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make a turkey with sausage stuffing, sweet potato puree and dripping gravy.

Ingredients:
Turkey
1- 18 to 20 lb. Uncle Giuseppe's fresh turkey
1/4 lb. melted unsalted butter
1/4 cup fresh thyme chopped
1/8 cup fresh rosemary chopped 
1/4 cup fresh sage chopped
Blend all herbs together
Salt and pepper to taste

Sausage chestnut stuffing
5 lbs ground Uncle Giuseppe's sausage
2 Spanish onion small dice
1  head celery small dice
1 jar roasted chestnuts chopped
1 cup fresh rosemary chopped 
1/4 cup fresh sage chopped
1/4 cup fresh thyme chopped
1/8 cup fresh rosemary chopped
1/2 lb. unsalted butter 
2 lbs. Martin's potato bread cubes toasted
6 quarts chicken broth 
1/4 Poultry seasoning

- In large pan, add butter and sausage and cook through. 
- Add onion,celery and chestnuts, let cook 10 minutes until vegetables are translucent. 
- Add chicken broth, stir well.
- Add toasted bread cubes, blend well.
- Add fresh herbs and seasonings.
- Stir well and let cook 10 more minutes.
- When finished, let stuffing cool before stuffing turkey. 

- Set turkey in roasting pan.
- Season cavity with salt & pepper and poultry seasoning. 
- Stuff turkey (as much as possible).
- Paint turkey with melted butter.
- Season with salt and pepper and poultry seasoning. Cover with aluminum foil for first three hours.
- Remove foil and let brown for remaining time.
- Place in 350 degree oven for 4 to 5 hours or until stuffing temperature reaches 165 degrees.
- 20 mins per pound UNSTUFFFED
- 30 mins per pound STUFFED 
- Remove from oven and let rest for 30 to 40 minutes for juices to settle. 
- Carve and enjoy!