Give your holiday bird a southern twist with this pecan stuffing. The turkey and gravy are further flavoured with a little bourbon or Tennessee whisky, a surprising but excellent flavour enhancer for poultry. Even without the bourbon, the stuffing is delicious.
- Portion size 12 servings
- 1 turkey (about 15 lb/6.75 kg)
- 2 1/2 cups pecan halves
- 1/3 cup butter
- 2 stalks celery chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 1/2 cup bourbon
- 1/2 cup rye whisky
- 1/2 cup Tennessee whisky
- 4 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 3/4 teaspoons pepper
- Corn Bread
- 1/2 cup chopped celery leaf
- 1/2 cup chopped fresh parsley
- 1 egg lightly beaten
- 1/3 cup all-purpose flour
- 3 cups Giblet Stock for Gravy
- 3 cups chicken stock
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 (220°C) oven for 4 minutes; let cool.
In skillet, melt 2 tbsp (25 mL) of the butter over medium-high heat; cook celery, onion, garlic and jalapeño pepper until lightly browned, about 7 minutes.
Stir in 2 tbsp (25 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 (25 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 turkey, 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 (25 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 325°F (160°C) 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 (82°C).
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 tbsp (25 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. Stir in giblets; heat through. Pour into warmed gravy boat.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 681 mg
- Protein 93 g
- Calories 878.0
- Total fat 41 g
- Cholesterol 336 mg
- Saturated fat 12 g
- Total carbohydrate 30 g
- Iron 53.0
- Folate 46.0
- Calcium 14.0
- Vitamin A 42.0
- Vitamin C 8.0