Roast Turkey with Pecan and Corn Bread Stuffing Recipe

Remove neck and giblets from cavity of turkey; set aside for Turkey Giblet Stock. Finely chop liver; set aside for stuffing. Pull out any loose fat from cavity.

On baking sheet, toast pecans in 425F (220C) oven, about 4 minutes; let cool. Melt 2 tbsp (30 mL) of the butter in skillet over medium-high heat; sauté celery, onion, garlic and jalapeño pepper until lightly browned, about 7 minutes. Stir in 2 tbsp (30 mL) of the bourbon, reserved chopped liver, sage, thyme and 1/4 tsp (1 mL) 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 tbsp (30 mL) and neck cavity with 2 tsp (10 mL) 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, breast side up, on greased rack in roasting pan. Place remaining stuffing in greased 11- x 7-inch (2 L) glass baking dish; cover with foil and refrigerate.

Melt remaining butter and stir in 2 tbsp (30 mL) of the remaining bourbon; brush over turkey. Sprinkle with 1/2 tsp (2 mL) of the remaining salt and 1/4 tsp (1 mL) of the remaining pepper.

Roast in 325F (160C) convection or 350F (180C) conventional oven for 1 hour. Continue to roast, basting often, until meat thermometer inserted in thickest part of thigh registers 180F (82C), about 2 hours.

Meanwhile, add covered dish of stuffing to oven; bake for 45 minutes. Uncover and bake for 15 minutes longer.

Lift turkey onto warmed platter; let stand for at least 15 minutes or for up to 30 minutes.

Skim off all but 2 tbsp (30 mL) 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. Finely chop gizzard and heart from stock; add to gravy if desired. Stir in giblets; heat through. Pour into warmed gravy boat.

Makes 12 servings.

More Information

Turkey Giblet Stock:

Chop neck into 5 or 6 pieces; clean gizzard of any fat or membranes and cut in half. Cut heart in half; rinse out any blood. Place in saucepan with 6 cups (1.5 L) water; bring to boil. Skim off foam. Add 1 quartered onion, 1 chopped stalk celery with leaves, 1 chopped carrot, 1 clove garlic, 1 bay leaf, 3 sprigs parsley, 2 sprigs fresh thyme (or 1/4 tsp/1 mL dried thyme), 4 cloves and 1/2 tsp (2 mL) peppercorns. Cover and simmer for 3 hours. Discard solids. If desired, reserve gizzard and heart for gravy. Makes about 5 cups (1.25 L).