Fig-Glazed Roast Turkey with Cornbread Stuffing

Name: Fig-Glazed Roast Turkey with Cornbread Stuffing
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Southern
Ingredients: 118 milliliters balsamic vinegar; 10 larges cornbread muffins or 1 loaf cornbread, torn into pieces (about 5 cups); 355 milliliters dried figs, roughly chopped; 2 larges eggs; 1 Tbsp finely chopped fresh rosemary, plus sprigs for garnish; 118 milliliters heavy cream; 59 milliliters honey; 227 grams sweet Italian sausage, casings removed, crumbled; 12 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 larges onions, finely chopped; 5 kilograms fresh turkey, neck and giblets removed; 118 milliliters chicken or turkey stock (homemade or store-bought); 1 sticks unsalted butter softened)

Fig-Glazed Roast Turkey with Cornbread Stuffing might be just the main course you are searching for. This recipe serves 12. One serving contains 764 calories, 66g of protein, and 33g of fat. If you have butter, eggs, figs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Thanksgiving event. This recipe is typical of Southern cuisine.

Instructions

Combine the figs, honey and lemon juice in a large bowl; add 3 cups warm water. Cover with plastic wrap and set aside until the figs are tender and soft, 20 to 25 minutes.

Ingredients you will need

Lemon Juice

Honey

Water

Figs

Wrap

Equipment you will use

Plastic Wrap

Bowl

Pour off the liquid into a separate bowl; set aside.

Equipment you will use

Bowl

Heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and rosemary and gently saute until translucent, about 4 minutes.

Ingredients you will need

Rosemary

Onion

Add the sausage and saute until browned, 10 to 12 minutes. Scrape the sausage mixture into the bowl with the figs.

Ingredients you will need

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 the eggs, heavy cream and 1/2 cup stock; pour over the cornbread-sausage mixture and stir to combine, adding up to 1/2 cup more stock if the mixture is dry. Set aside while you work on the turkey.

Ingredients you will need

Salt And Pepper

Heavy Cream

Cornbread

Sausage

Whole Turkey

Stock

Egg

Equipment you will use

Whisk

Bowl

Preheat the oven to 350 degrees F. Rinse the turkey 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 massage the 1 stick softened butter onto the breast meat.

Ingredients you will need

Turkey Breast

Butter

Whole Turkey

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. Cross the legs over each other and tie with 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 it in the oven. Roast 2 hours.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Oven

Meanwhile, make the glaze: Bring the reserved fig liquid to a simmer in a small saucepan over medium heat; cook until reduced by half, 10 to 12 minutes.

Ingredients you will need

Glaze

Figs

Equipment you will use

Sauce Pan

Add the balsamic vinegar and cook until syrupy, about 8 more minutes.

Ingredients you will need

Balsamic Vinegar

Cut up the remaining stick of butter and whisk it into the glaze.

Ingredients you will need

Butter

Glaze

Equipment you will use

Whisk

After the turkey has roasted 2 hours, baste it with the fig glaze and continue roasting until a thermometer inserted into the meaty part of the thigh registers 170 degrees F, 30 minutes to 1 hour more. (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

Aluminum Foil

Transfer the turkey to a platter or cutting board, loosely cover with foil and let rest up to 30 minutes before carving.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Aluminum Foil

Garnish with rosemary sprigs.

Ingredients you will need

Rosemary

Photograph by Kana Okada

Equipment

Ingredients

Servings:

118milliliters

balsamic vinegar 10larges

cornbread muffins or 1 loaf cornbread, torn into pieces (about 5 cups)355milliliters

dried figs, roughly chopped 2larges

eggs 1Tbsp

finely chopped fresh rosemary, plus sprigs for garnish 118milliliters

heavy cream 59milliliters

honey 227grams

sweet Italian sausage, casings removed, crumbled 12servings

Kosher salt and freshly ground pepper 2Tbsps

fresh lemon juice 2Tbsps

extra-virgin olive oil 2larges

onions, finely chopped 5kilograms

fresh turkey, neck and giblets removed 118milliliters

chicken or turkey stock (homemade or store-bought)1

sticks unsalted butter softened)

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 Karthauserhof Ruwer Riesling Trocken Grosses Gewachs with a 5 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.