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Turkey with Cornbread Pecan Dressing




Source of Recipe


My own invention






Recipe Introduction


This is less a recipe than a set of directions and advice! We found pecan syrup at a roadside stand driving through Georgia a few years ago and thought it looked yummy. It was wonderful on pancakes, waffles, etc. but I wanted to come up with something else to do with it. This was the result. Amounts are estimates, based on taste. But this is REALLY GOOD. The first time I made this, the turkey barely made it to the table. My husband and I and our four guests started "picking" in the kitchen and just stood around it noshing and making piggy noises!





List of Ingredients



• 14 lb. turkey
  
• STUFFING:
  
• 2 pkg. Pepperidge Farm cornbread stuffing crumbs (the small bags)
  
• the seasoning packet out of a turkey breast cooking bag
  
• 1/2 c. chopped pecans
  
• 1/2 c. butter - melted
  
• 1 c. chopped onion
  
• 1 c. chopped celery
  
• 1/2 c. pecan syrup
  
• BASTING SAUCE:
  
• 1/4 c. pecan syrup
  
• 1/4 c. butter
  
• 1 c. chicken stock
  
• GRAVY:
  
• turkey trimmings (neck, giblets, etc.)
  
• 6 T. flour
  
• 6 T. butter
  
• defatted juice from the turkey + chicken stock
  
• 1/4 c. dry white wine
  






Instructions



1. STUFFING: Combine all ingredients. If you think it needs to be "wetter" just use some stock. Stuff turkey and roast according to directions. Mix basting sauce in sauce pan. Heat to melt butter and use to baste turkey while roasting.
   
2. GRAVY: Simmer turkey trimmings in stock until done. Chop giblets finely and pull off any meat you can from the neck and reserve. Make a dark rouxwith the butter and flour. Add the wine and stir in the defatted juice from the turkey to make the gravy. If you need more liquid, use stock from the giblets to get the consistancy you like. Add the chopped giblets and neck meat.