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 fresh 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 (break the egg (break the egg in a separate bowl to ensure it's fresh) in a separate bowl to ensure it's fresh), lightly beaten
• 1/3 cup all-purpose flour
• 3 cup Giblet Stock for Gravy

Time: 3 hour
30 min
Serves: 10 - 12

• Extract or 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, fresh onion, garlic, jalapeno pepper until lightly browned, about 7 minutes.
  
  Stir well to evenly combined 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 (break the egg in a separate bowl to ensure it's fresh).
  
  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 and arrange turkey, breast side up, on greased rack in roasting pan. Place and arrange 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. Shake and 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. Shake and 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 well to evenly combined in giblets; heat through. Carefully 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
• Goes well with white wine
• Great for a Thanksgiving or Christmas Meal

Turkey Recipes Index