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FIG-GLAZED TURKEY

Dindon cuire congele laque a la figue

served with fig and nut stuffing

Whole Poultry Roasts Oven Thanksgiving Holiday season
6 and more Portions
30 min Prepping
2h Cooking
Recipe Easy

Ingredients

TURKEY

GLAZE

  • 1 1/2 cups (375 ml) dried figs, coarsely chopped
  • 1/4 cup (60 ml) honey
  • 2 tbsp. (30 ml) lemon juice
  • 3 cups (750 ml) hot water
  • 1/2 cup (125 ml) balsamic vinegar

STUFFING

  • 2 tbsp. (30 ml) olive oil
  • 2 medium onions, thinly sliced
  • 1 clove garlic, chopped
  • 1 cup (250 ml) pancetta, cubed
  • 2 eggs
  • 1/2 cup (125 ml) 35% cream
  • 1 cup (250 ml) chicken broth
  • 3 cups (750 ml) stale bread, cubed
  • 1 tbsp. (15 ml) rosemary, chopped
  • 1 cup (250 ml) roasted pecans, coarsely chopped
  • Salt and pepper to taste

Directions

Click the steps to erase them.

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

Turkey

  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.

Glaze

  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.

Stuffing

  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.