Fig-Glazed Roast Turkey with Cornbread Stuffing

Name: Fig-Glazed Roast Turkey with Cornbread Stuffing
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 12
Cuisine: Southern
Ingredients: 118 milliliters balsamic vinegar; 10 larges cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups); 2 larges eggs, lightly beaten; 355 milliliters dried California figs, roughly chopped; 118 milliliters heavy cream; 59 milliliters honey; 227 grams sweet Italian sausage, removed from casing and crumbled; 12 servings Kosher salt and freshly ground black pepper; 2 Tbsps lemon juice; 12 servings Extra-virgin olive oil; 2 larges onions, finely chopped; 1 Tbsp finely chopped rosemary leaves; 5 kilograms fresh turkey; 118 milliliters chicken or turkey stock, homemade or store-bought; 1 sticks unsalted butter, softened); 710 milliliters warm water

Fig-Glazed Roast Turkey with Cornbread Stuffing might be just the Southern recipe you are searching for. One serving contains 825 calories, 66g of protein, and 44g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Thanksgiving event. It works well as a rather inexpensive main course. If you have kosher salt and pepper, butter, eggs, and a few other ingredients on hand, you can make it. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.

Ingredients you will need

Lemon Juice

Honey

Water

Figs

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Pour off the liquid and reserve for the glaze.

Ingredients you will need

Glaze

Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.

Ingredients you will need

Extra Virgin Olive Oil

Rosemary

Onion

Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into the bowl with the figs,

Ingredients you will need

Sweet Italian Sausage

Figs

Equipment you will use

Bowl

Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (

Ingredients you will need

Salt And Pepper

Cornbread

Cream

Stock

Egg

Equipment you will use

Whisk

Bowl

Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey.

Ingredients you will need

Stuffing

Whole Turkey

Stock

Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat.

Ingredients you will need

Turkey Breast

Butter

Water

Meat

Equipment you will use

Paper Towels

Oven

Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine).

Ingredients you will need

Cornbread Stuffing

Salt And Pepper

Equipment you will use

Kitchen Twine

Put the turkey on a rack in a large roasting pan, and place in the oven.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Oven

In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes.

Ingredients you will need

Figs

Equipment you will use

Sauce Pan

Add the balsamic vinegar; simmer, cook until syrupy.

Ingredients you will need

Balsamic Vinegar

Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey.

Ingredients you will need

Butter

Whole Turkey

Glaze

Equipment you will use

Whisk

Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Ingredients you will need

Whole Turkey

Glaze

Figs

Equipment you will use

Kitchen Thermometer

Knife

Aluminum Foil

Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Aluminum Foil

Equipment

Ingredients

Servings:

118milliliters

balsamic vinegar 10larges

cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)2larges

eggs, lightly beaten 355milliliters

dried California figs, roughly chopped 118milliliters

heavy cream 59milliliters

honey 227grams

sweet Italian sausage, removed from casing and crumbled 12servings

Kosher salt and freshly ground black pepper 2Tbsps

lemon juice 12servings

Extra-virgin olive oil 2larges

onions, finely chopped 1Tbsp

finely chopped rosemary leaves 5kilograms

fresh turkey 118milliliters

chicken or turkey stock, homemade or store-bought 1

sticks unsalted butter, softened)710milliliters

warm water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.