Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Name: Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 12
Cuisine: Southern
Ingredients: 8 strips smoked bacon; 710 milliliters chicken stock; 1 liters loaf cornbread, cubed (about; 1 large egg, lightly beaten; 59 milliliters all-purpose flour; 1 bunches fresh sage, leaves finely chopped; 118 milliliters heavy cream; 1 lemon, juiced; 12 servings Kosher salt and freshly ground black pepper; 237 milliliters pure maple syrup; 2 larges onions, finely chopped; 5 kilograms fresh turkey; 237 milliliters (2 sticks) unsalted butter, at room temperature; 59 milliliters hot water

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing might be just the main course you are searching for. This recipe serves 12. One serving contains 904 calories, 76g of protein, and 47g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Head to the store and pick up egg, butter, onions, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 4 hours and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and remove the top rack.

Equipment you will use

Oven

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Sage

Equipment you will use

Mixing Bowl

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden.

Ingredients you will need

Butter

Onion

Sage

Equipment you will use

Frying Pan

Remove from heat.

Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top.

Ingredients you will need

Cornbread

Onion

Equipment you will use

Mixing Bowl

Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Heavy Cream

Stuffing

Egg

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry.

Ingredients you will need

Whole Turkey

Water

Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Ingredients you will need

Stuffing

Salt And Pepper

Butter

Whole Turkey

Sage

Equipment you will use

Baking Pan

Oven

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

Ingredients you will need

Maple Syrup

Whole Turkey

Glaze

Water

Equipment you will use

Mixing Bowl

Whisk

Aluminum Foil

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.)

Ingredients you will need

Turkey Breast

Whole Turkey

Bacon

Equipment you will use

Kitchen Thermometer

Knife

Oven

Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Cutting Board

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan.

Equipment you will use

Roasting Pan

Wooden Spoon

Whisk the flour into the drippings, stirring as it thickens to prevent lumps.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles.

Ingredients you will need

Salt And Pepper

Chicken Stock

Lemon Juice

Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Ingredients you will need

Cornbread Stuffing

Whole Turkey

Gravy

Maple Syrup

Equipment

Ingredients

Servings:

8strips

smoked bacon 710milliliters

chicken stock 1liters

loaf cornbread, cubed (about 1large

egg, lightly beaten 59milliliters

all-purpose flour 1bunches

fresh sage, leaves finely chopped 118milliliters

heavy cream 1

lemon, juiced 12servings

Kosher salt and freshly ground black pepper 237milliliters

pure maple syrup 2larges

onions, finely chopped 5kilograms

fresh turkey 237milliliters

(2 sticks) unsalted butter, at room temperature 59milliliters

hot water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. 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 Fess Parker Santa Barbara Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.