Courtesy of Gail Simmons, Estancia Wine Ambassador
Serves: 6 to 8
- 1 pound cornbread, cubed (about 6 cups)
- 6 tablespoons unsalted butter plus more for pan
- 2 large onions, finely chopped
- 3 stalks celery, 1/2 inch diced
- 1 teaspoon dried thyme
- 1/2 pound thick-cut bacon, cut crosswise into 1/3-inch pieces
- 1/2 cup heavy cream
- 1/4 cup plus 2 tablespoons maple syrup
- 1 large egg, lightly beaten
- 1/3 cup low-sodium chicken broth
- Black pepper, freshly ground
- 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
- Special equipment: parchment paper, kitchen string
Preheat oven to 325°F. Line a rimmed baking sheet with parchment, and place a wire baking rack on top.
Spread cornbread on a second baking sheet; toast in oven, stirring once, until dry and lightly golden, 15 to 20 minutes. Transfer to a wire rack to cool.
Divide 3 tablespoons butter; melt in a large skillet over medium heat. Add half the onions, celery and thyme; cook, stirring occasionally, until soft and golden, about 15 minutes. Repeat with remaining three ingredients. Meanwhile, in a small skillet, cook bacon over medium-high heat, stirring frequently, until browned and lightly crisped on edges, about 6 minutes; transfer with a slotted spoon to paper towels to drain.
In a large mixing bowl, stir together cornbread, onion mixture, bacon, cream, 2 tablespoons maple syrup, egg, chicken broth and a generous pinch of salt and pepper.
Lay butterflied turkey breast skin-side down on a cutting board. Sprinkle meat with 2 teaspoons salt and 1 teaspoon pepper. Spread about half of the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. (Place leftover stuffing in a buttered gratin dish, and bake for the last 45 minutes of roasting, alongside turkey.) Starting at one short end, roll up the turkey, tucking in any stuffing that escapes from sides. Tie with kitchen string every 2 inches.
Place turkey seam-side down on prepared baking sheet. In a small mixing bowl, whisk together remaining 1/4 cup maple syrup and 1 tablespoon hot water; set aside.
Melt remaining 3 tablespoons butter. Brush turkey with melted butter, season generously with salt and pepper, and roast until an instant-read thermometer registers 150°F in thickest part, 1 3/4 to 2 hours, basting with maple glaze every 30 minutes. Transfer turkey to a cutting board; let rest 15 minutes. Carve 1/2-inch-thick slices. Serve warm with the extra stuffing.
Photo courtesy Estancia Wine