Fig-glazed turkey

served with fig and nut stuffing

  • 8 to 10

Difficulty: Easy

  • Print
  • Send
  • Full screen






Please select at least one ingredient

Your shopping list has been updated!

See my list


Pro tip Once completed, click the steps to erase them.

  1. Preheat oven to 350°F (175°C) with rack in middle position.


  1. Remove frozen turkey from packaging and place in a roasting pan. Cover and place in the oven immediately. After 3 hours, insert a meat thermometer in the fleshiest part of the thigh, without touching the bone.
  2. Continue cooking until the thermometer reads 170°F (80°C). Brush with ⅓ of the glaze, then bake uncovered for ten more minutes. Repeat this step two times. The internal cooking temperature must reach 185°F (85°C).
  3. Serve turkey with stuffing.


  1. Place figs in a bowl and cover in hot water, honey, and lemon juice to rehydrate them. Let figs soak for approx. 25 minutes. Drain figs and set aside liquid.
  2. Pour liquid into a small saucepan and reduce over medium heat for approx. 10 minutes. Add balsamic vinegar and let simmer until liquid becomes syrupy. 


  1. Heat oil in a large skillet over medium heat. Brown onions for 1 minute, then brown garlic. Add pancetta cubes and brown for a few minutes. Set aside.
  2. Beat eggs, cream, and chicken broth together in a large bowl. Add in bread cubes, figs, and onion, garlic, and pancetta mix. Mix well and let bread soak up liquid for a few minutes. Add pecans, rosemary, and adjust seasoning as needed.
  3. Brush a 9 x 13 in. (23 x 33 cm) baking dish with a little olive oil, then place stuffing mixture in dish.
  4. Cook 45 to 55 minutes.
You can also use

Whole chicken