Balsamic Glazed Turkey with Fig and Sausage Stuffing (My favorite Thanksgiving Recipe!)
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- čas přidán 19. 11. 2023
- Balsamic Glazed Turkey with Fig and Sausage Stuffing
docs.google.com/document/d/1q...
Cornbread recipe:
docs.google.com/document/d/14...
Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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Cooking rules are nice when you’re learning to cook but all of our cooking hardware is different so learning to work with what you have is just as important 🙂
That’s a very true statement! I adjust all the time, also gas vs electric vs fire. It’s all relevant! Basic ideas concepts attention and some science will never steer you wrong! ✌🏻🙏🏼❤️
I agree! Even your location makes a difference. Baking in the mountains in North Carolina is completely different than baking in Florida!
Happy Thanksgiving everyone! ❤
Looks amazing and made me hungry, Happy Thanksgiving to you and yours ❤
Very true
Jess: I have a Thor oven that runs around $4,500.00. I still turn birds every 20 - 30 minutes or so, depending on size. I think that no matter how much the oven is, it's always a good idea to 180 the birds. Never found an oven in my life that could cook so even that you didn't have to. I am intrigued by the stuffing.
JESS!!!! We just finished our Thanksgiving meal, we made this turkey (had the stuffing separately) and made the jellied cranberry sauce and made gravy out of the drippings, it was legit the BEST Thanksgiving meal we have ever had!!! Thank you so much for sharing these recipes!❤❤❤🎉🎉
I Iove watching you cooking just as much as watching you in the garden !! Love this content! GREAT RECIPI !!!
Me too!
I so enjoy the way she explains everything in a way anybody can understand her.
Love some Jess!
She is a good heart!
Ok Jess, I’ve been cooking turkeys for decades but I think your recipe is a winner winner turkey dinner and we’re going to make it this week! As I’ve said before, I’m sooooooo glad you’re doing Jess’ cooking channel because you’re an amazing chef and have so many great recipes! I’ve been saving all of them! Thank you and bless you, Miah and the family and animals this thanksgiving and always! I’m thankful for you! 🥰🦃🥧🌻
Jess, I just want you to know how much I enjoy your channels. I’ve been watching you on Roots and Refuge Farm since spring 2023, as I had my first garden this year, and it did great…although too small. And then about a week ago, I found The Farmers Table, and I love it, too. Last Friday, I went to the local antique stores about 5 miles from my small town in Illinois, and I bought a 10” cast iron skillet in decent condition for $22.50, went to Aldi the next day and got Avocado oil and a chicken, first washing and seasoning my “new to me” skillet, then made a Spatchcock chicken. It was a 4 lb chicken so it fit well in the 10” skillet. But I didn’t realize til it was done, that there was way too much water/juices in the bottom of my skillet, so I didn’t get that good stuff on the bottom. Then, on Monday, I bought cranberries and made cranberry sauce, but instead of sugar, I used Trim Healthy Mama Gentle Sweet and only used half as much as sugar. I intended to use a sieve to make sauce like the canned, but I’m the only one who eats it, so I tasted a teaspoon with a cranberry in it, and liked it, so I skipped that step. It made 3 and 2/3 pints, but that’s OK. I like it with any meal. So I wanted you to know that I’m learning things from your channels….and I’m 68. I’m retired finally, after working for years raising my sons alone, then taking care of my mother, who is now passed away, and now I’m doing all the things I want to do, for me! So I want to say, Thank you! You’re doing a great job, and I think I could have lived a life like yours if circumstances had been different. I always said, I should have married a farmer.
This year I cut my turkey in half put in a large crock pot with potatoes, carrots, celery, onions, garlic and cooked til meat falls off bones. In a separate pan made dumplings in turkey broth from crock pot. Added sage, time to cooking crockpot also. Thankswgiving in one pot almost...yeah...very tender and delish
Your kitchen, your rules. I have a fan assisted oven, and I still have to turn everything in it so it cooks evenly. It also doesn't have a digital temperature gage, so I'm kind of winging it. Experience eventually teaches you to know when your food is cooked though. Besides, I cut the legs off my turkeys and roast them breast side down for most of their time. How would I turn them over if I didn't open my oven. I'm good, but I just haven't mastered that mind Turkey flipping yet 🤣
Looks delicious Jess! There are only two of us. We’re having fried chicken with all the fixins! Dressing, mashed potatoes, corn, buttercup squash, yeast rolls and pie. Sounds good to me! There are times I wish I were cooking for a crowd but alas, I’m not. Easier for me but not as much fun. I don’t like the stress but I do, know what I mean?
Jess, I think we are all secretly hoping to get an invitation to your Friendsgiving feast! Appreciate your approach to food and cooking...very refreshing and informative to watch 'one of us' cook for the love of it and not worry about it being a competition or the presentation of either some excessive or minimal portions. Keep doing you!
I had not heard the oven closed message- makes no sense since there is a vent in the oven to release steam. Personally, I start my bird loosely covered at 450 for an hour and then reduce it to 325 F for remaining time. I take lid off for last hour. I have cooked at 40 pound bird this way and it was quite moist. That bird looked so good!!! Good job
"And not choking while we chew on it" 😂😂
I am so GLAD you began this channel 🙌🏼 This makes me so happy to see all your favorites in the kitchen ❤
Oh my holy yum! I am so stinkin excited that you are sharing all your recipes with us Jess! I am making my own Roots & Refuge Cookbook in my favorite recipe binder. I know that if you share it with us it has passed the Jess Test ❤❤❤ Thank you for sharing your heart with us!
No need to edit! That's what makes you real. Love it.
Make sure it rests also. When you cook a Turkey make sure you use the correct temp and let the bird rest!
The way you do the figs is how I do my raisins it makes a huge difference even in cookies.
I love turkey. Traditionally I will make a turkey at Thanksgiving and then again during the Christmas holidays. I make turkey soup with the bones. Luckiy my family likes turkey so using leftovers is not a problem. Turkey dinner with mashed potatoes, stuffing, cailflower with cheese sauce baked with a breadcrumb topping, peos, corn, string beans asparagus with cheese sauce and thats it. Oops don't forget the cranberry sauce. It is a tradition to forget to pu the cranberry sauce out and then I have to run to the kitchen, put it in a nice dish and carry it to the table. We go overboard with the veggies but everyone has a different favorite and it all gets eaten.
She also did a video on making the cranberry sauce. I'll be making it tomorrow
That bird looks fabulous!
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You and your figs! Sounds delish!
Happy Thanksgiving to you. I also am so happy that you’ve created this second channel.
The last 10 years of my dads life he deep fried the turkey, not only was it fun it tasted sooooooo good. Best Turkey I’ve ever had!
I find it interesting all the variations of stuffing that people make. I make homemade gluten free bread and then my stuffing has poultry seasoning/ sage/ salt & pepper, broth, onions, celery salt, eggs and lactose free milk plus a decent helping of ghee. we coat our slow cooker with ghee and let it slow cook all day. It's perfect!
Discovered you a few weeks ago, MY how your channel has grown so quickly. You are a natural in the kitchen. Love your content, and that turkey looked AMAZING!
Thank you so much!
Your Turkey looks magnificent. Especially cause it is one you grew. Hope you all enjoyed it. ❤
My mother never had a dry bird so I cook turkey as she did - cover with aluminum foil to keep the moisture inside, leave in the oven without foil for 20 minutes to crisp up before taking it out to rest on the counter. I think I want to save dishes and put the stuffing inside this year. 😊
Hamburger buns you make!! We need a video for that please!!!???
❤Jess, my mouth is watering!!! How absolutely beautiful is that bird!! Thank you for sharing this with all of us ❤ Happy Thanksgiving and God bless 🙌 💖
Totally trying this glaze....! And I do that with the butter too on the turkey :) I put raw bacon on top of the turkey too - cover it. And bake it for the first part of the baking of the bird. And then eat the bacon for bfast. Then want to crisp up the skin, so I baste it a lot. But now with the glaze, I'm excited. And I haven't even gotten to that part of your video yet! LOL
The door gets open a good amount when I'm cooking a turkey too. Never heard that one before. I started doing it differently a few years ago I tent the foil in the beginning at 450 F for 45 mins. Then 350 the rest of the time....for shorter time they say too. Totally agree about not baking it so long.
That finished turkey was a mouth-watering vision!
Thank you, Jess! God bless you and Happy Thanksgiving!!!🧡
Going to make the cornbread for my gluten free family members. That is one beautiful looking bird at the end.
What a great job of giving us the recipe and showing each step. I’m getting hungry! Love your southern corn bread recipe.
For me, with turkey temps, the bird is so large, that it will easily continue cooking itself after removed from the oven. I pull mine out at 155 degrees and it hits 160 degrees during the rest period. I learned this trick from my uncle who LOVED to wild turkey hunt. Dude had framed turkey tails on his walls. I mean total fanatic. Another tip of his for the gamey wild turkeys is stuff with fruit to help sweeten, He would shove in two apples, an orange and a lemon then add extra fruit if there was room.
I love your new Channel. I am so happy you started it.
I’m just loving watching these recipes! So lovely seeing a Thanksgiving meal prep happening & such a great time to have begun with autumn turning to winter & Xmas around the corner ❤
Jess you are truly amazing!! I got to try this dressing recipe, and I am so making your cranberry sauce. I am loving you starting the cooking videos finally. You are amazing cook and such a blessing to so many people. You help so many by building on their confidence.
That turkey is picturesque! Has to be delicious! I do make a compound herb butter to rub under the skin, the extra flavor is totally worth the couple extra minutes.
Sorry, I'm off topic, but I love your autumnal blouse! So cute!
"It's time to stuff the bird". lol Love that! As for opening the oven - the only time I would say that "may" be necessary ("may" would be italicized if I had that function in comments) - is when you're cooking a prime-rib. But who am I. Girl, you do you - and that bird looks FAB!
This sounds like a nice flavor profile to try next year(I already put mine in its brine bath today). I usually lean heavy into orange and rosemary for my turkey but maybe it’s time for a change!
PS I put my turkey in brine on Monday and remove it on Tuesday (it goes for 24ish hours). When take it out I put it in the roasting pan uncovered and leave it that way in the fridge until it’s time to bring it out for roasting. That allows the skin to dry out so it can get crispy. If you remove it from the brine the same day you roast it you probably will struggle to get most of it to crisp up.
Counting Our Blessings is a great idea for a holiday, thank you Pres Lincoln. Thank you Jessica for all you do, and now promoting Thanksgiving too. I hope all of you will enjoy this lovely holiday.
I learned to make turkey from my mom. She always put butter under the skin! But she always put the turkey on a low heat, and put it in the oven about midnight… When we woke up, the house smelled wonderful! Many years she would cook it breast side down. We always supplied the turkey for our huge family. The turkey was never “displayed “ whole… but rather carved in the kitchen and put on a platter. The breast meat was always tender and juicy. Especially when cooked breast side down.
Thank you Jess!! 💖💖💖
Happy Thanksgiving to you all, also. Your turkey looked great. We have our extended families over on Saturday, so about 35 people for turkey and ham. I actually do dressing instead of "stuffing" because that's what my mother did. Always, regular and oyster dressing.
Looks amazing! Happy Thanksgiving 🙏
This sounds fantastic! We’re going to try this soon! Thank you for sharing!
I'm so happy to see you using the mason jar potholders.
WOW!! 37000 subscribers already! Congratulations 🥳
Thank you! 😃
HAPPY THANKSGIVING LOOKS PERFECT!!!!
Hello There
That looked AMAZING. Well done and I absolutely LOVE this new channel! Happy Thanksgiving to you all!!! Many blessings!
I so enjoy this new channel Jess.🤗
Blessings to you and your beautiful family for an amazing Thanksgiving. 🙏🏽💓🦃
May everyone have a blessed thanksgiving with fellowship, family and friendship.
May they Lord bless you with the things you need.
Thanks Jess for letting us hang out with you, until next time. 💞
Happy Thanksgiving to you and your family Jess!🙏🏻❤️
Oh my goodness I wish I could smell your kitchen right now 😂❤
I raised turkeys for the first time this year and my SMALLEST one weighs 28lbs. I didnt weigh the bigger one but I have no idea how I'm going to cook either. They wont fit in my oven ( live and learn, not so big next time!)😅
Try spatchcocking it. Might fit on a sheet pan in the oven! Good luck!
Looks delicious! Happy Thanksgiving to all who celebrate! 🤗🦃❤
Jess, you have become my favorite cookbook.♥️🌹🇨🇦😉
Beautiful Turkey. Yum
That turned out beautiful, Jess. Happy Thanksgiving to you and your loved ones. Love, Light and Blessings to all! Cheers! I sent you a couple of recipes to your email address.
Hope you all have a wonderful Thanksgiving! Not this time, but for Christmas, I’m gonna try that stuffing/dressing
Great tutorial & that bird looks yummy! Thanks for sharing & Happy Thanksgiving blessings to all in the USA. In Canada, we do Thanksgiving early in October. 🤗💗🇨🇦
I'm loving these videos! ❤
Awesome job! Never stop being you.
Loving this channel, Jess!! 🦃 Thank you!!
That looks great! I love stuffing. So many tried to tell me don't stuff the turkey, but it was what my grandma did. If my turkey is small, then i put the extra in a casserole dish to cook. Because I use celery in mine, when my dad was alive, I used to make a dish for him without the celery.
I would love the cornbread recipe
I cooked a Turkey this week, just because, and used your Fig glaze. It was wonderful! Thanks.
I love how your funny and sass is coming out in this channel. Lol😊
Oh my, that is beautiful!
Oh my goodness that looks delicious!!!!!! 😋
I separate the skin on the legs also. I love the butter under the skin.
That looks amazing! I'm pretty traditional with my family dressing that I grew up eating, but I may just have to try your recipe!
A beautifully cooked turkey
I learned about this turkey from the Thanksgiving episode of Wilder Still. I didnt want to change up our traditional Thanksgiving turkey, so I made it during the Christmas season instead. It was nice to try something different!
A good and delicious Thanksgiving giving to all those who celebrate it
Thank you for the best tour! I’m not that new but never saw your whole place before. I’m so glad you decided to continue on your homestead.
Yum❤
I love figs so much! This looks delicious!
So my in law usually makes the turkey for thanksgiving and I told her about what u said about the "turkey titties" (thats what she calls those timers lol) well. I told her to stick one in the leg this year and we checked the temp in the breast with a meat thermometer and our turkey breast has never been SO GOOD!!! I NEVER liked the turkey breast because it's always so dry. Well. I was definitley having overcooked turkey lol that was so decadent. I can't thank you enough for that life changing tip ! Happy Thanksgiving 🦃
I am in the middle of making your recipe!!! Im stoked to try something new for tomorrow!!
Thankyou for sharing what a gorgeous Turkey!
Looks wonderful 😊
Beautiful turkey! 🦃
Happy thanksgiving to you and your family 😊
So happy to have found your cooking channel! Looks great!
Thanks for sharing Jess! Happy Thanksgiving!!
I just love learning from you Jess! Thanks for all your posts you brighten my day!
That big old bird looks delicious! Have a happy thanksgiving! I’m grateful for ya’ll!
Bless you😊
instead of cooking mine in the oven I used the the electric turkey roaster and it turned out perfect. Done in 2 hours and moist as heck. Wo derived g why you didn't use one of the many you have to cook yours. I put all my sides in the regular oven to warm so everything it hot and ready at the same time.
I love cornbread and cranberry dressing
Looks delicious ❤
Happy Thanksgiving Jess and family.🎉🎉🎉
Figs are my absolute favorite and I can't wait to try this; it looks so delicious.
Have you ever tried cooking your turkey in a countertop roaster oven? I have found that's the best way to keep the turkey moist and you don't have to worry about rotating it or having it burn. I put it in my regular oven for the last 30 minutes to brown and crisp the skin.
Impressed with that glaze possibility 😮💖
Happy Thanksgiving, all.
Best looking turkey ever. You guys sure grow big turkeys. It's bigger than you are. Happy Thanksgiving!
Thanksgiving is ony 3 days away snd i want Turkey NOW. Thank Jess!
💚 Hi Jess, Happy Thanksgiving to all at R & R! I looked over your recipe from your recent email, and love getting to see you demonstrate as well! I'm going to try your recipe! I didn't think I've seen a 'self-rising' cornmeal mix before? Do you ever use a roaster oven with a smaller turkey, or prefer the regular oven? (I just bought an electric roaster oven..going to try pressure canning some turkey meat and broth for the first time!) 💚
Looks great! Question. What are the logistics of serving the stuffing? Do you scoop it all out into a dish? I want to do it this way this year but wasn't sure if i need to take it all out and then bake it separately after the turkey is finishes cooking.
I always cook our stuffing in the bird. It should be done when the turkey is. Scoop it out and serve in a bowl.
Thanks Jess. What will you with this meat till your celebration?
This was for Friendsgiving
Beautiful! Thank you and enjoy. Happy Thanksgiving 🦃
Wait!!! I needed to see it carved 😭