Prep 1 hr
Cook 3 hrs 15 mins
Creative, delicious and decidely different from Chef Patrick D. Clark. To make turkey stock, simmer skinned turkey neck and giblets (not liver) in 3 cups chicken broth until liquid is reduced to 2 cups, about 30 minutes, then strain and discard solids.
- 2 cups all-purpose flour
- 1 1⁄2 cups yellow cornmeal
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 large eggs
- 1 1⁄3 cups milk
- 3⁄4 cup unsalted butter, melted
- 8 tablespoons unsalted butter, room temperature
- 1 small onion, finely chopped
- 2 celery ribs, finely chopped
- 1 garlic clove, minced
- 1 lb fresh mushrooms, finely chopped
- 1 shallot, minced
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried sage
- salt & freshly ground black pepper (to taste)
- 1⁄2 cup milk (or as needed)
- 1 (14 lb) whole turkey, ready to cook
- 3 tablespoons chopped mixed fresh herbs (such as basil, parsley, sage, and tarragon)
- 1 tablespoon fresh lemon juice
- 1 cup madeira wine
- 8 ounces fresh cranberries
- 2 cups turkey stock
- 1 lb tangerine, juiced
- 2 tablespoons sugar
- Make Cornbread: Heat oven to 425 degrees. Lightly butter 13x9" baking pan. Mix flour, cornmeal, sugar, baking powder, and salt in mixing bowl. Whisk eggs, milk, and butter in small bowl until blended, then pour into dry ingredients and stir just until moistened. Spread batter evenly in prepared pan. Bake until pick inserted in center comes out clean, 35-40 minutes. Let cool completely in pan.
- Make Stuffing: Heat 1 T. butter in large saucepan over medium heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Add mushrooms and 2 T. butter; cook until mushrooms are lightly browned about 5 minutes. Stir in sallot and remove from heat. Crumble cornbread into large mixing bowl. Add mushroom mixture, thyme, sage, salt, and pepper and toss to combine. Stir in enough milk to lightly moisten stuffing. Add 1 T. butter and combine.
- Make Turkey: Heat oven to 325 degrees. Rinse turkey inside and out and pat dry. Combine 4 T. butter, the fresh herbs, lemon juice, and salt and pepper to taste. Using fingers, lift skin from breast and spread butter mixture evenly under skin. Sprinkle cavities lightly with salt and pepper.
- Place turkey on rack in large roasting pan and spoon stuffing loosely into both cavities. Tuck skin at neck under, then fold iwngs under and tie legs together.
- Roast turkey 2-3/4 hours, basting with pan juices every 30 minutes. Increase heat to 350 degrees and pour Madeira over turkey. Roast until meat thermometer inserted in breast meat registers 170 degrees, about 30 minutes longer. Turkey should be glazed and brown. Transfer to platter and let stand.
- Measure and reserve 1/4 cup cranberries. Simmer remaining cranberries and 1 cup turkey stock in medium saucepan over medium heat until cranberries pop. Puree through food mill or press through fine sieve. Degrease pan juices in roasting pan and add tangerine juice and remaining 1 cup turkey stock. Boil, scraping loose browned bits on bottom of pan, until reduced by half, about 20 minutes. Strain into saucepan and stir in cranberry puree, reserved 1/4 cup cranberries, and the sugar. Season to taste with salt and pepper. Simmer over medium heat just until cranberries pop, about 5 minutes. Pour into sauceboat.
- Carve turkey and serve with sauce.