Traverse City Record-Eagle

Life

November 15, 2010

Local food makes quintessential Thanksgiving

(Continued)

TRAVERSE CITY —

Maple-Cider-Glazed Turkey with Gravy and Apple-Onion Stuffing

For the glaze:

2 c. maple syrup

8 c. (½ gallon) apple cider

2 T. Dijon mustard

Salt and ground black pepper, to taste

For the turkey:

4 medium yellow onions, quartered

12- to 14-pound turkey

For the stuffing:

4 T. (½ stick) butter

2 medium yellow onions, diced

2 large shallots, finely chopped

2 leeks, trimmed and sliced

3 celery stalks, diced

1 medium carrot, diced

3 apples, peeled, cored and diced

1 T. minced fresh sage

1 T. minced fresh thyme

1 c. walnuts, toasted and chopped (optional)

3 c. chicken or turkey broth

2 eggs, beaten

16-ounce bag stuffing cubes

For the gravy:

2 c. chicken or turkey broth

5 T. cornstarch

Salt and ground black pepper, to taste

To prepare the glaze, in a large saucepan over medium-high, combine the maple syrup and cider. Bring to a boil, then reduce heat to medium-high and simmer for 45 minutes to an hour, or until the liquid is reduced by half. Whisk in the mustard, then season with salt and pepper.

Reserve 3 cups of the glaze to use with the gravy and stuffing (cover and refrigerate until needed). This can be done the day before, if desired.

Heat the oven to 350°.

In a large roasting pan, scatter the onion quarters. Place the turkey, breast up, on top of the onions. Pour the unreserved (about 2 cups) maple cider glaze all over the turkey. Be sure to pour some in the turkey's cavity and some under the skin.

Roast for 2&½ to 3 hours, or until the internal temperature of the breast reaches 160° and the thickest part of the thigh reaches 170 F. During roasting, every 30 to 45 minutes baste the turkey with the juices in the pan. If the turkey begins to brown too much, cover the pan with foil.

Allow the turkey to rest in the pan for 10 minutes before moving it to a serving platter and covering it with foil. Set aside the roasting pan, leaving the drippings and onions in it.

When the turkey has an hour left to roast, make the stuffing. Coat a large casserole dish or 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high, heat the butter. Add the onions, shallots and leeks. Saute for 8 to 10 minutes, or until tender and translucent. Add the celery and carrot and saute for another 8 to 10 minutes, allowing the vegetables to slightly caramelize.

Remove the skillet from the heat and stir in the apples, sage, thyme, walnuts (if using), broth, eggs and 2 cups of the reserved maple cider glaze. Add the stuffing cubes and toss well. Transfer the mixture to the prepared pan. Bake for 30 to 40 minutes, or until golden and hot.

When the turkey is resting on the platter, make the gravy. Place the roasting pan with the onions and any remaining juices on the stove top. Add the remaining 1 cup of maple cider glaze. Bring to a boil, scraping up any browned bits from the bottom of the pan.

In a bowl, stir together the broth and cornstarch, then add it to the pan. Continue cooking, stirring constantly, until thickened. Strain the gravy through a mesh strainer, discarding the solids. Season with salt and pepper. Serve alongside the turkey and stuffing. Makes a 12- to 14-pound turkey with gravy and stuffing to serve 12

Nutrition information per combined serving of turkey, stuffing and gravy (values are rounded to the nearest whole number): 1,011 calories; 182 calories from fat (18 percent of total calories); 20 g fat (6 g saturated; 0 g trans fats); 377 mg cholesterol; 92 g carbohydrate; 111 g protein; 5 g fiber; 1,165 mg sodium.

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