Although we usually gather at my in-laws for Christmas and Thanksgiving, I still like to make a big meal so that we can enjoy holiday leftovers. On our table, you’ll find a Maple Glazed Bacon Wrapped Turkey, homemade cranberry sauce, cornbread stuffing, and a variety of other sides.
The turkey recipe is fool-proof, really. The butter and bacon combo make the turkey really tender and juicy. Plus, everything tastes better with bacon.
The recipe starts with brining your turkey for at least 24 hours. I used Bell’s Turkey brine that has great seasoning such as sage, salt, dried apples, rosemary, etc. I add one sliced red apple for some extra natural flavors. Note, if you choose to brine your turkey, do not add salt to your seasoning.
Recipe: Maple Glazed Bacon Wrapped Turkey with Sage Butter
Maple Glazed Bacon Wrapped Turkey
Recipe Type: Thanksgiving
Cuisine: Southern
Author:
Prep time: 20 mins
Cook time: 3 hours 30 mins
Total time: 3 hours 50 mins
Serves: 6-8
Ingredients
- 8-10 pound turkey
- 1 stick softened butter
- 1/4 cup of fresh sage, chopped
- seasoned salt
- salt and pepper
- 6-8 strips of quality real bacon, maple flavored preferred
- 1 cup of maple syrup
- 1/2 cup of chicken stock
Instructions
- Mix stick of butter and sage, add some salt and pepper
- Rub butter and sage all over the turkey
- Season more with salt and fresh black pepper
- Place bacon on top of turkey, use toothpicks to hold in place if necessary
- Mix Maple syrup with 1/2 cup of chicken stock, pour over turkey
- Cover turkey with foil
- Roast according to directions (about 15 minutes per pound at 325)
- Baste every 30 minutes
3.5.3226
Cornbread Stuffing
Recipe Type: Thanksgiving, Christmas
Cuisine: Southern
Author:
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6-8
Ingredients
- 6 to 8 corn bread muffins, If you don’t make them from scratch, buy fresh from your grocer’s deli
- 3/4 cup of heavy cream
- 1/2 chicken stock
- 4 stalks of celery, chopped
- 1 garlic clove, chopped
- fresh sage, chopped to about 1/4 cup
- 1 egg
- salt and pepper
- 4 tbs of butter
- 1 medium vidalia onion (or any onion)
- optional, dried cranberries
Instructions
- Melt butter in pan, add celery first, sauté for 5 minutes, then add onions, chopped garlic, sage, sauté another 5 minutes or until softened and glazed.
- Break cornbread muffins into small pieces, place in large mixing bowl, combine with onions and celery.
- In separate bowl, combine cream, stock, and whip an egg
- Season with salt, fresh black pepper
- Pour liquid into large bowl over cornbread and toss together
- Add to a greased baking dish, do not over pack it.
- Bake 30 minutes at 350 until brown on top
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