Ingrédients pour Maple Roasted Turkey Smoky Sage Cornbread Stuffing Gravy
- Unsalted Butter
- Fresh Sage Leaf
- Kosher Salt
- Fresh Ground Black Pepper
- 2 medium yellow onions, chopped
- Garlic Cloves
- 6 cups cornbread, crumbled (day-old is best)
- 2 large eggs, beaten
- 1 cup heavy cream
- 1/2 cup chicken broth
- Whole Turkey
- Pure Maple Syrup
- 2 tablespoons hot water
- Smoked Bacon
- Water
- All Purpose Flour
- Lemon Juice
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Comment préparer Maple Roasted Turkey Smoky Sage Cornbread Stuffing Gravy
- Preheat oven to 350°F (175°C). Remove oven rack to the upper middle position.
- In a medium bowl, combine 1/2 cup (1 stick) unsalted butter, softened, and 2 tablespoons fresh sage, chopped. Mash with a fork until well combined and butter is flecked with green.
- Season sage butter with 1 teaspoon salt and 1/2 teaspoon black pepper.
- In a large skillet, melt 4 tablespoons of the sage butter over medium heat. Add 2 medium yellow onions, chopped, and cook, stirring occasionally, for 15 minutes until softened and golden.
- Remove onions from heat.
- In a large bowl, crumble 6 cups cornbread (day-old is best). Add the sauteed onions and mix gently.
- Add 2 large eggs, beaten; 1 cup heavy cream; and 1/2 cup chicken broth (or enough to moisten without making soggy). Toss gently to combine. Season with salt and pepper to taste.
- Remove neck and giblets from turkey cavity and reserve giblets. (Optional: Reserve neck for gravy)
- Rinse turkey inside and out with cold water and pat thoroughly dry with paper towels.
- Season turkey cavity and skin generously with salt and pepper.
- Gently loosen the skin from the breast and legs. Slide 1/4 cup of the remaining sage butter under the skin, massaging it in evenly.
- Fill the turkey cavity with cornbread stuffing, do not pack tightly.
- Place remaining stuffing in a buttered 9x13 inch baking dish.
- Truss the turkey (optional).
- Place turkey on a rack in a large roasting pan. Add 3 cups water to the bottom of the pan.
- In a small saucepan, combine reserved giblets, 1 teaspoon crushed garlic, and 3 cups water. Cover and simmer for 3 hours.
- In a small bowl, whisk together 1/4 cup maple syrup and 2 tablespoons hot water to thin.
- Place the turkey in the preheated oven. Baste with maple syrup mixture every 30 minutes.
- Roast turkey for approximately 3 hours. If browning too quickly, cover loosely with foil.
- After 2 hours, lay 6 slices bacon over the turkey breast.
- Bake the stuffing in a preheated oven alongside the turkey for the last hour.
- Turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 170°F (77°C).
- Remove turkey from oven and let rest for at least 20 minutes before carving.
- Skim excess fat from the roasting pan drippings. Place roasting pan on the stovetop over medium-high heat.
- Using a wooden spoon, scrape up brown bits from the bottom of the pan.
- Whisk in 1/4 cup all-purpose flour, stirring constantly to prevent lumps.
- Add 2 cups turkey stock (from the giblet simmering liquid or store-bought). Heat until the gravy thickens, stirring continuously.
- Strain the gravy to remove any particles.
- Discard the giblets.
- Serve the gravy with the maple-roasted turkey and cornbread stuffing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
54g
Fat
81g
Carbs
6g
