Roast Turkey with Pecan Corn-Bread Stuffing Recipe

 Roast Turkey with Pecan Corn-Bread Stuffing Recipe

• 1 turkey 15lbs
• 2-1/2 cups pecan halves
• 1/3 cup butter
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup Bourbon, Tennessee whisky or rye
• 4 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 8 cups Corn Bread
• 1/2 cup chopped celery leaves
• 1 Egg, lightly beaten
• 1/3 cup all-purpose flour
• 3 cup Giblet Stock for Gravy

Time: 3 hour
30 min
Serves: 10 - 12

• Remove neck and giblets from cavity of turkey; reserve for Giblet Stock for Gravy. Finely chop liver and reserve for stuffing. Pull out any loose fat from cavity.
  
  On baking sheet, toast pecans in 425°F. oven for 4 minutes; let cool.
  
  In skillet, melt 2 T. of the butter over medium-high heat; cook celery, onion, garlic, jalapeno pepper until lightly browned, about 7 minutes.
  
  Stir in 2 T. of the bourbon, reserved chopped liver, sage, thyme and 1/4 t. each of the salt and pepper; fry for 2 minutes. Transfer to large bowl; let cool. Crumble corn bread into bowl. Add pecans and celery leaves; mix well. (Make-ahead: Cover and refrigerate for up to 1 day.) Mix in egg.
  
  Pat turkey dry inside and out. Holding breast side down, sprinkle body cavity with 2 T. and neck cavity with 2 t. of the remaining bourbon. Stuff both cavities loosely with some of the stuffing; skewer cavities shut. Tie legs together and tuck wings under back.
  
  Place turkey, breast side up, on greased rack in roasting pan. Place remaining stuffing in greased 11-x7-inch glass baking dish; cover with foil and refrigerate.
  
  Melt remaining butter and stir in 2 T. of the remaining bourbon; brush over turkey. Sprinkle with 1/2 t. of the remaining salt and 1/4 t. of the remaining pepper.
  
  Roast in 325°F oven for 1 hour. Roast, basting often, for 2-1/2 hours or until meat thermometer inserted in thickest part of thigh registers 180°F.
  
  Meanwhile, add covered dish of stuffing to oven; cook for 45 minutes. Uncover and cook for 15 minutes longer. Lift turkey onto warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
  
  Skim off all but 2 T. fat from pan drippings; place pan over medium-high heat. Sprinkle flour over drippings; cook, stirring and scraping up any brown bits from bottom of pan. Gradually whisk in stock and remaining bourbon, salt and pepper; bring to simmer and cook for 2 minutes. Stir in giblets; heat through. Pour into warmed gravy boat.

• Cooking time please see above.
• leave to cool before carving.
• Allow to cool a little before serving.

• Serve with your choice of vegetables.
• Great for a Holiday Meal.

Christmas Recipes Index