Maple-Glazed Turkey With Pecan Cornbread Stuffing
|Cornbread stuffing||16 Ounce|
|Butter||2 Tablespoon (Margarine)|
|Coarsely chopped pecans/Walnuts||1 Cup (16 tbs)|
|Soft butter/Margarine||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Turkey giblets and neck||1 (Gizzard Heart Liver)|
|Water||4 Cup (64 tbs)|
|Celery stalk||1 , chopped|
|Onion||1 , cut in pieces|
|Maple blended syrup||1 3⁄4 Cup (28 tbs)|
|Water/Chicken broth||1 Cup (16 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
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 325Â°, 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.
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.
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.