Fig-glazed Roast Turkey with Cornbread Stuffing

Description
Recipe courtesy Tyler Florence, 2007
 * Episode: Dear Food Network: Thanksgiving
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 (10 to 12 pound) fresh turkey
 * kosher salt and freshly ground black pepper
 * 2 sticks unsalted butter, 1 to rub under the skin of the bird and 1 for the glaze
 * 1½ cups dried California figs, pitted and roughly chopped
 * ¼ cup honey
 * 2 tablespoons lemon juice
 * 3 cups warm water
 * ½ cup balsamic vinegar

Stuffing

 * extra-virgin olive oil
 * 2 large onions, finely chopped
 * 1 tablespoon finely chopped rosemary leaves
 * ½ pound sweet Italian sausage
 * 10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
 * 1½ cups hydrated dried figs
 * 2 eggs, lightly beaten
 * ½ cup heavy cream
 * 3 cups chicken stock, homemade or store-bought, divided

Directions

 * 1) Begin by re-hydrating the figs.
 * 2) In a large mixing bowl add the figs, honey, lemon juice and cover with warm water.
 * 3) Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
 * 4) Strain the figs and reserve the liquid - as this will be the base for the glaze.

Stuffing

 * 1) Heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
 * 2) Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
 * 3) When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined.
 * 4) In a separate bowl, whisk together the eggs, cream, and ½ cup stock, and pour that over the cornbread.
 * 5) Stir the stuffing together and set it aside while you work on the turkey.
 * 6) Preheat oven to 350°F.

Bird

 * 1) Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.
 * 2) Sprinkle the cavity and skin liberally with salt and pepper.
 * 3) Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat.
 * 4) Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine).
 * 5) Put the turkey on a rack in a large roasting pan, and place in the oven.

Glaze

 * 1) In a small saucepan set the fig mixture over medium heat and bring to a simmer to reduce, 10 to 12 minutes.
 * 2) Add the balsamic vinegar and the other stick of butter cut into cubes and continue to reduce until syrupy.
 * 3) This is the fig glaze used to baste the turkey.

Roasting

 * 1) Roast the turkey for 2 hours, and baste with the fig glaze when there is about 20 minutes remaining, coating the turkey well with the glaze.
 * 2) Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170°F.
 * 3) The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound).
 * 4) If the legs or breast brown too quickly during roasting, cover them with foil.