Maple-Glazed Turkey With Pecan Cornbread Stuffing Recipe
Maple-Glazed Turkey With Pecan Cornbread Stuffing is a mouth watering version of stuffing. A deadly combination of turkey, pecans and cornbread stuffing is something you must not miss out on!
Ingredients
| Turkey | 1 | |
| package | 1 | |
| Butter/Margarine | 2 Tablespoon | |
| 1 cup coarsely chopped pecans or walnuts | ||
| Ginger | 1/4 Teaspoon | |
| 1 cup soft butter or margarine | ||
| Water | 2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), thinly sliced | |
| Turkey neck and giblets (gizzard heart liver) | ||
| Water | 4 Cup (16 tbs) | |
| 1 celery stalk chopped | ||
| 1 onion cut in pieces | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Maple syrup | 1 3/4 Cup (16 tbs), blended | |
| Water or chicken broth | ||
| Flour | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rinse with cold water and drain thoroughly 1 (12 to 15 lb.) turkey.
Prepare 1 (16-oz.) pkg. cornbread stuffing according to directions.
In 2 tablespoons butter or margarine, saute 1 cup coarsely chopped pecans (or walnuts) 5 minutes, stirring constantly.
Stir in 1/4 teaspoon ginger.
Add to prepared cornbread stuffing and toss lightly to mix well.
Fill neck cavity of bird with 1 1/2 to 2 cups stuffing.
Bring neck skin over stuffing and fasten to back of bird with a metal or wooden skewer.
Fill body cavity with remaining stuffing and close by sewing with a large needle and heavy thread, or by securing with 3 or 4 skewers and lacing them closed with string.
Tie ends of leg together.
Place turkey, breast up, in roasting pan and rub all over with 1 cup soft butter or margarine.
Pour 2 cups water into pan and add 1 cup thinly sliced onion.
Roast 3 to 3 1/2 hours at 325°, basting frequently with pan juices.
Meanwhile, place turkey neck and giblets (except liver) in a saucepan with 4 cups water, 1 celery stalk, chopped, 1 onion, cut in pieces, 1 teaspoon salt and 1/2 teaspoon pepper.
Bring to a boil, then reduce heat and simmer 1 1/2 hours.
Add turkey liver and simmer 1/2 hour more.
Remove gizzard, heart and liver and chop coarsely.
Remove meat from neck and discard bones.
Strain broth and set aside.Remove turkey from roasting pan and set in a shallow pan lined with heavy-duty foil.
Pour 1 3/4 cups maple blended syrup over turkey and return to oven in foil-lined pan.
Roast 1 hour more, basting every 15 minutes with syrup.
Serves 10 to 12.
Gravy:
Skim as much fat at possible from pan drippings in roasting pan and set aside.
Add de-fatted drippings to strained giblet broth.
Measure and add enough water or chicken broth to make up 6 cups liquid.
Return 4 tablespoons fat to roasting pan and, while off heat, stir in 3/4 cup flour, blending until mixture is smooth.
Add 6 cups liquid and cook, stirring constantly, until mixture comes to a boil and is thickened.
Strain into a saucepan and stir in chopped gib lets and neck meat and salt and pepper to taste.
Simmer 10 minutes.
Makes about 6 cups gravy.
Garnish:
Break young green leaves from 2 bunches celery into sprigs.
Place in ice water and refrigerate to crisp.
Cut peel from 6 to 8 oranges in one continuous strip.
Roll each into a spiral to form a rose.
Secure peel in position with toothpick.
Let turkey stand at room temperature for 15 minutes before carving.
Arrange garnish at last moment.
Prepare 1 (16-oz.) pkg. cornbread stuffing according to directions.
In 2 tablespoons butter or margarine, saute 1 cup coarsely chopped pecans (or walnuts) 5 minutes, stirring constantly.
Stir in 1/4 teaspoon ginger.
Add to prepared cornbread stuffing and toss lightly to mix well.
Fill neck cavity of bird with 1 1/2 to 2 cups stuffing.
Bring neck skin over stuffing and fasten to back of bird with a metal or wooden skewer.
Fill body cavity with remaining stuffing and close by sewing with a large needle and heavy thread, or by securing with 3 or 4 skewers and lacing them closed with string.
Tie ends of leg together.
Place turkey, breast up, in roasting pan and rub all over with 1 cup soft butter or margarine.
Pour 2 cups water into pan and add 1 cup thinly sliced onion.
Roast 3 to 3 1/2 hours at 325°, basting frequently with pan juices.
Meanwhile, place turkey neck and giblets (except liver) in a saucepan with 4 cups water, 1 celery stalk, chopped, 1 onion, cut in pieces, 1 teaspoon salt and 1/2 teaspoon pepper.
Bring to a boil, then reduce heat and simmer 1 1/2 hours.
Add turkey liver and simmer 1/2 hour more.
Remove gizzard, heart and liver and chop coarsely.
Remove meat from neck and discard bones.
Strain broth and set aside.Remove turkey from roasting pan and set in a shallow pan lined with heavy-duty foil.
Pour 1 3/4 cups maple blended syrup over turkey and return to oven in foil-lined pan.
Roast 1 hour more, basting every 15 minutes with syrup.
Serves 10 to 12.
Gravy:
Skim as much fat at possible from pan drippings in roasting pan and set aside.
Add de-fatted drippings to strained giblet broth.
Measure and add enough water or chicken broth to make up 6 cups liquid.
Return 4 tablespoons fat to roasting pan and, while off heat, stir in 3/4 cup flour, blending until mixture is smooth.
Add 6 cups liquid and cook, stirring constantly, until mixture comes to a boil and is thickened.
Strain into a saucepan and stir in chopped gib lets and neck meat and salt and pepper to taste.
Simmer 10 minutes.
Makes about 6 cups gravy.
Garnish:
Break young green leaves from 2 bunches celery into sprigs.
Place in ice water and refrigerate to crisp.
Cut peel from 6 to 8 oranges in one continuous strip.
Roll each into a spiral to form a rose.
Secure peel in position with toothpick.
Let turkey stand at room temperature for 15 minutes before carving.
Arrange garnish at last moment.
Chef
