Maple Roasted Turkey Smoky Sage Cornbread Stuffing Gravy
Elevate your holiday feast with this sensational Maple Roasted Turkey with Smoky Sage Cornbread Stuffing and Gravy—a recipe that brings together bold flavors and comforting textures in one unforgettable meal. The turkey is basted with a heavenly maple butter infused with smoked paprika, fresh sage, and garlic, creating a golden, caramelized skin that’s as delicious as it is fragrant. Paired with a tender cornbread stuffing kissed with smoky sage, sweet apples, and savory aromatics, this dish is the epitome of seasonal flavor. Top it all off with a rich, velvety gravy made from the turkey’s pan drippings for the perfect finishing touch. Whether hosting Thanksgiving or any special gathering, this recipe delivers a beautifully balanced blend of sweet, smoky, and savory to wow your guests.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 8 tablespoons unsalted butter
- 0.5 cups maple syrup
- 4 cloves garlic cloves, minced
- 3 tablespoons fresh sage, chopped
- 1.5 teaspoons smoked paprika
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 10 cups cornbread, cubed and toasted
- 1 large yellow onion, diced
- 3 stalks celery stalks, diced
- 1 medium apple, diced
- 2.5 cups chicken or turkey broth
- 2 large eggs, beaten
- 4 tablespoons flour
- 1 cup drippings from roasted turkey
- 2 cups additional chicken broth (for gravy)
Instructions
Preheat your oven to 350°F (175°C).
Prepare the turkey by patting it dry with paper towels, then rub it inside and out with 2 tablespoons of kosher salt and 1 teaspoon of black pepper.
In a small saucepan, melt 6 tablespoons of the butter. Stir in the maple syrup, minced garlic, 1 tablespoon of chopped sage, and smoked paprika. Remove from heat and set aside.
Brush the turkey generously with the maple butter mixture and place it in a roasting pan. Reserve some maple butter for basting.
Roast the turkey in the preheated oven, basting every 30 minutes with the reserved maple butter, for about 3 to 3.5 hours, or until the internal temperature in the thickest part of the turkey reaches 165°F (74°C). Cover loosely with foil if the skin starts to brown too quickly.
While the turkey is roasting, prepare the stuffing. In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion, celery, and apple, and cook until softened, about 5-7 minutes.
In a large bowl, combine the toasted cornbread cubes, cooked vegetables, 2 tablespoons of sage, 1 teaspoon of black pepper, and chicken broth. Mix well.
Stir in the beaten eggs until the mixture is evenly coated. Transfer the stuffing mixture to a greased baking dish.
Cover the stuffing with foil and bake in the oven alongside the turkey for 30 minutes. Then, uncover and bake for an additional 15-20 minutes, or until golden brown.
Once the turkey is done, remove it from the roasting pan and let it rest for at least 20 minutes before carving.
Meanwhile, prepare the gravy. Pour the drippings from the roasting pan into a fat separator or skim off the fat. Reserve 1 cup of drippings.
In a medium saucepan, whisk the flour into the reserved drippings over medium heat, cooking for 1-2 minutes.
Gradually add the additional chicken broth, whisking constantly to prevent lumps. Simmer until the gravy thickens, about 5-7 minutes. Adjust seasoning with salt and pepper to taste.
Serve the carved turkey with the smoky sage cornbread stuffing and the velvety gravy. Enjoy your feast!
Nutrition Facts
Calories |
19028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 650.9 g | 834% | |
| Saturated Fat | 201.9 g | 1010% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5307 mg | 1769% | |
| Sodium | 26977 mg | 1173% | |
| Total Carbohydrate | 1790.7 g | 651% | |
| Dietary Fiber | 93.4 g | 334% | |
| Total Sugars | 377.3 g | ||
| Protein | 1514.2 g | 3028% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4095 mg | 315% | |
| Iron | 109.9 mg | 611% | |
| Potassium | 18891 mg | 402% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
