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1
Begin by re-hydrating the figs.
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2
In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water.
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3
Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
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4
Pour off the liquid and reserve for the glaze.
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5
Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
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6
Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
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7
When done, scrape it all into the bowl with the figs, Add the cornbread pieces and season well with salt and pepper.
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8
Give it a good toss until it's well combined.
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9
In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread.
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10
(Add up to 1/2 cup more stock if the stuffing is dry. )
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11
Stir the stuffing together and set it aside while you work on the turkey.
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12
Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.
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13
Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat.
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14
Sprinkle the cavity and skin liberally with salt and pepper.
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15
Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine).
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16
Put the turkey on a rack in a large roasting pan, and place in the oven.
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17
In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes.
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18
Add the balsamic vinegar; simmer, cook until syrupy.
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19
Cut up the remaining stick of butter and whisk it into the balsamic mixture.
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20
Use the glaze to baste the turkey.
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21
Roast the turkey for 2 hours.
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22
About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well.
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23
Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound).
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24
If the legs or breast brown too quickly during roasting, cover them with foil.
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25
Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.
