Roast turkey with cranberry-hazelnut corn-bread stuffing

Special to The Globe and Mail

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  • Servings: 8

12-14 lb turkey

3/4 cup hazelnuts

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 tsp salt

21/4 tsp baking powder

1 large egg

3/4 cup 2% milk

1 cup thinly sliced onion

1 medium red pepper, chopped

1 cup chicken stock

3/4 cup fresh cranberries, chopped

1/3 cup fresh parsley, minced

1/3 cup fresh thyme

apple-onion sauce

2 tbsp cornstarch

1/4 cup water

16 white pearl onions, peeled and blanched

2 tbsp unsalted butter

11/4 cup apple cider

3/4 cup chicken stock

1 Golden Delicious apple, thinly sliced

1/4 cup fresh cranberries

Salt and pepper, to taste

1 tbsp minced parsley

Method

Toast hazelnuts in 350F oven 20 minutes, turning frequently. Rub skin off while still warm.

To prepare cornbread: Preheat oven to 425F.

Place 1/2 cup of the hazelnuts in food processor and process until finely ground. In medium bowl, mix together ground hazelnuts, cornmeal, flour, salt and baking powder. In small bowl, whisk together egg and milk. Add to dry ingredients until just combined.

Heat an 8 x 8-inch oiled pan on middle rack of oven, until pan is very hot. Add batter and bake about 10 minutes. Remove from oven and invert onto rack. Set aside to cool.

To prepare stuffing: In large skillet, combine onion, pepper and stock. Bring to a boil and simmer, covered, about 5 minutes. Remove from heat and set aside to cool.

In large bowl, crumble corn bread and add cranberries, parsley, thyme and onion mixture. Coarsely chop the remaining hazelnuts and add to stuffing, stirring until combined well. Season to taste.

Place stuffing in turkey cavity and roast in preheated 425F oven for 30 minutes. Reduce to 325F and roast 21/2 to 3 hours, basting every 20 minutes.

Meanwhile, to prepare sauce: In small bowl, dissolve cornstarch in water and set aside.

In heavy skillet, over medium heat, saute onions in butter until browned. Add cider and bring to a boil. Reduce heat and simmer 10 minutes. Add stock and bring to a boil once again. Add cornstarch mixture, cooking until sauce slightly thickens. Add apple and cranberries, stirring frequently, 5 minutes. Season to taste. Remove from heat and add parsley. Serve with turkey.

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