Ingredients
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Directions
Preheat oven to 325°F.
- Place Butterball Turkey on a roasting rack in a roasting pan. Brush turkey with vegetable or canola oil, then transfer to oven. (Note: use the Turkey Calculator on Butterball.ca to determine your turkey cook time. Always use a meat thermometer to check internal temperatures).
- Whisk mayo, vinegar, mustard, hot sauce, Worcestershire, horseradish, brown sugar, garlic powder, onion powder, oregano, black pepper, and paprika well to combine. Transfer sauce to a serving bowl.
- Using a meat thermometer, ensure internal temperatures reach 165°F/74°C in the breast and 180°F/82°C in the thigh. Rest, carve, and use the southwest sauce for dipping!
Increase oven temperature to 350°F. In a saucepan, heat butter over medium low heat then add onion, garlic, and celery to create your cornbread dressing. Sweat for 5-6 minutes, then add sage and thyme. Cook for another 5-6 minutes, or until soft and translucent. Allow to cool, then transfer to a mixing bowl along with cornbread, stock, eggs, and salt and pepper to taste. Mix delicately, then transfer to your baking dish. Bake for 25-30 minutes.
Increase oven temperature to 375°F . In a mixing bowl, combine mashed sweet potatoes, yolks, cream, gouda, salt, pepper, and nutmeg. Whisk well to combine until very smooth. Transfer to a piping bag fitted with a large tip. Pipe duchess sweet potato mixture into your baking dish artfully. Bake 25-30 minutes. Remove and garnish with fresh chives.