Cooking Time: 2 Hr Servings: 12
Traditional 18 Year Balsamic Vinegar
- 1 1/2 cups dried California figs, roughly chopped
- 1/4 cups honey
- 2 tablespoons lemon juice
- 3 cups warm water
- Olive Scene medium Extra Virgin Olive Oil
- 2 large onions, finely chopped
- 1 tablespoon finely chopped rosemary leaves
- 1/2 lb sweet Italian sausage, removed from casing and crumbled
- 10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 c)
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1/2 to 1 cup chicken or turkey stock, homemade or store-bought
- 1 (10 to 12 lb) fresh turkey
- 2 sticks unsalted butter, (1 softened)
- 1/2 cup Olive Scene 18 Year Aged Traditional Balsamic Vinegar*
- Begin by re-hydrating the figs.
- In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
- Pour off the liquid and reserve for the glaze.
- Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
- Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
- When done, scrape it all into the bowl with the figs, add the cornbread pieces and season well with salt and pepper.
- Give it a good toss until it's well combined.
- In a separate bowl, whisk together the eggs, cream, and ½ cup stock, and pour that over the cornbread.
- Add up to ½ c more stock if the stuffing is dry.
- Stir the stuffing together and set it aside while you work on the turkey.
- Preheat oven to 350 degrees F.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.
- Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat.
- Sprinkle the cavity and skin liberally with salt and pepper.
- Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine).
- Put the turkey on a rack in a large roasting pan, and place in the oven.
- In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes.
- Add the balsamic vinegar; simmer, cook until syrupy.
- Cut up the remaining stick of butter and whisk it into the balsamic mixture.
- Use the glaze to baste the turkey.
- Roast the turkey for 2 hours.
- About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well.
- Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F.
- The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
- Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.