Recipe courtesy Tyler Florence, 2007
- Episode: Dear Food Network: Thanksgiving
- Contributed by Catsrecipes Y-Group
- 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
- 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
- Begin by re-hydrating the figs.
- In a large mixing bowl add the figs, honey, lemon juice and cover with warm water.
- Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
- Strain the figs and reserve the liquid - as this will be the base for the glaze.
- Heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
- Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
- 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.
- In a separate bowl, whisk together the eggs, cream, and ½ cup stock, and pour that over the cornbread.
- Stir the stuffing together and set it aside while you work on the turkey.
- Preheat oven to 350°F.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.
- Sprinkle the cavity and skin liberally with salt and pepper.
- Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat.
- 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).
- Put the turkey on a rack in a large roasting pan, and place in the oven.
- In a small saucepan set the fig mixture over medium heat and bring to a simmer to reduce, 10 to 12 minutes.
- Add the balsamic vinegar and the other stick of butter cut into cubes and continue to reduce until syrupy.
- This is the fig glaze used to baste the turkey.
- 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.
- Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170°F.
- The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound).
- If the legs or breast brown too quickly during roasting, cover them with foil.
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