Recipes | Herb and Pear Glazed Roast Turkey with Fig and Goat Cheese Stuffing
Herb and Pear Glazed Roast Turkey with Fig and Goat Cheese Stuffing
Look no further for your new holiday favourite! Delicious Ontario pears compliment the fig and creamy goat cheese in this elevated take on a roast turkey holiday classic.
Ingredients
Servings
- 12 Lb. Turkey (Washed, Dried, and Giblets Removed)
- 1 Tsp. Each of Salt & Freshly Ground Pepper
- 2 Tbsp. Butter, Softened
- 1 Tsp. Each, Chopped Fresh Rosemary & Thyme
- 4 Cups Sodium-Reduced Chicken Broth
- 3 Tbsp. All-Purpose Flour
For the Herb and Pear Glaze:
- 4 Ontario Bartlett Pears, Peeled, Cored, and Chopped
- 1 Ontario Yellow Onion, Chopped
- 1 Tbsp. Fresh Rosemary, Finely Chopped
- 1 Tbsp. Fresh Thyme, Finely Chopped
- 2 1/2 Cups Sodium-Reduced Chicken Broth
- 1 Cup Apple Cider Vinegar
- 1/2 Cup Honey
- 1/2 Tsp. Kosher Salt
For the Stuffing:
- 2 Tbsp. Butter
- 1 Cup Ontario Red Onion, Thinly Sliced
- 1 Cup Chopped Dried Figs
- 2 Tsp. Dried, Crumbled Sage
- 4 Cloves Garlic, Minced
- 6 Cups Baby Spinach
- 8 Cups Day-Old Sourdough Bread, Cubed
- 1/2 Tsp. Each of Salt & Pepper
- 1/2 Cup Sodium-Reduced Chicken Broth
- 2 Eggs, Beaten
- 3/4 Cup Toasted Pecans
- 1 Cup Crumbled Goat Cheese
Instructions
Step 1
For the Herb & Pear Glaze:Toss together pears, onion, rosemary and thyme; place in large, straight-sided skillet. Whisk together broth, vinegar and honey; pour into skillet. Bring to boil; reduce heat and simmer gently for 20 minutes or until pears are very tender and liquid is syrupy. Strain and cool solids and liquid separately. Stir salt into liquid while still hot.Step 2
For the Stuffing:In large, nonstick skillet, melt butter over medium heat; sauté onion, figs, sage and garlic for 5 minutes or until softened. Add spinach; toss until wilted. Let cool completely. Toss bread with spinach mixture, cooled pear mixture from Herb and Pear Glaze, and salt and pepper. Whisk broth with eggs; pour over bread mixture and toss until absorbed. Toss in pecans.Step 3
For the Turkey:Season turkey all over with salt and pepper; pack stuffing lightly into large turkey cavity. Place remaining stuffing into 13- x 9-inch (3 L) baking dish; toss gently with goat cheese (if using). Bake in 350°F (180°C) oven for 30 minutes.Step 4
Rub butter, rosemary and thyme all over breast; place turkey, breast side up, on wire rack in large roasting pan. Truss legs together using kitchen twine and tuck wing tips underneath to prevent burning. Pour reserved liquid from Herb and Pear Glaze and 1 cup (250 mL) water into bottom of roaster.Step 5
Preheat oven to 350°F (180°C). Roast turkey, basting every half hour with pan juices, for 3 to 3 1/2 hours or until internal temperature of turkey thigh reaches 180°F (82°C) and internal temperature of stuffing is 165°F (74°C). (Rotate pan occasionally to promote even browning and loosely tent turkey with foil to prevent overbrowning if skin is browning too quickly.) Carefully transfer turkey to carving board; let stand for 20 minutes before removing stuffing and carving.Step 6
Meanwhile, skim fat from pan juices; add enough chicken broth to make 4 1/2 cups (1.125 L). Remove 1/4 cup (60 mL) liquid and whisk with flour. Place pan over two burners over medium-high heat; whisk in flour mixture. Reduce heat and simmer, stirring often, for 5 to 7 minutes or until gravy is thickened. Season with salt and pepper to taste. Strain gravy; serve with stuffing and turkey.
Notes
– Substitute Blue cheese or cubed Cheddar cheese for the goat cheese, if desired.
– For a stronger and meatier flavour, place giblets and neck in the roasting pan with the turkey before cooking but remove and discard before preparing gravy.
– Use an instant-read thermometer for the most accurate internal temperatures. Insert the thermometer into the thickest part of the thigh, but be sure not to touch the bone.
