FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING image

Yield 10 people

Number Of Ingredients 16

Ingredients

1 1/2 cups dried California figs, roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
Extra-virgin olive oil
2 large onions, finely chopped
1 tablespoon finely chopped rosemary leaves
1/2 pound sweet Italian sausage, removed from casing and crumbled
10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup heavy cream
1/2 to 1 cup chicken or turkey stock, homemade or store-bought
1 (10 to 12 pound) fresh turkey
2 sticks unsalted butter, (1 softened)
1/2 cup balsamic vinegar

Steps:

In a large bowl, combine the figs, honey, lemon juice; cover w/warm water. Cover w/ plastic wrap for 20-25 min. until figs are tender & soft. Pour off the liquid, reserve for glaze. Heat a little extra-virgin olive oil over medium heat. Gently saute the onions w/ rosemary. Add the sweet Italian sausage. Saute until browned, 10 to 12 min. When done, scrape all into bowl w/figs, Add cornbread & season w/ salt & pepper. Toss until well combined. In a separate bowl, whisk together eggs, cream, and 1/2 cup stock. Pour over cornbread. (Add up to 1/2 c. more stock if the stuffing is dry) Stir together & set side while wokring on the turkey. Preheat oven to 350F. Rinse the bird thoroughly inside and out with cold water, and pat dry w/ paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of softened butter, massage it onto the breast. Sprinkle the cavity and skin liberally w/salt & pepper. Stuff bird w/cornbread stuffing then truss it. Put turkey on a rack in a large roasting pan, & place in the oven. Once turkey is in the oven, set the fig liquid in suace pan over med. heat & bring to simmer to reduce, 10-12 min-. Add balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. About 30 minutes before the turkey in done, baste the turkey w/fig glaze, coating well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 min. per pound. If the legs or breast brown too quickly during roasting, cover w/foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.