Step 1

For the Stuffing:

Step 2

Preheat oven to 325 degrees.

Step 3

Arrange cornbread cubes on a cookie sheet.

Step 4

Bake for 30 minutes.

Step 5

Remove from oven and let cool completely.

Step 6

The cubes will crisp up and dry as they cool.

Step 7

Place butter in a large skillet over medium heat.

Step 8

When melted, add onion, celery, apple, mushrooms and cranberries.

Step 9

Saute 5 minutes.

Step 10

Stir in sage, thyme, poultry seasoning and chicken stock.

Step 11

Remove from heat.

Step 12

Transfer cornbread cubes to a large mixing bowl.

Step 13

Pour vegetables over cornbread and gently mix with a spoon.

Step 14

Add more stock if stuffing is too dry. (you want it moist but not mushy)

Step 15

Taste. Add salt and pepper if needed.

Step 16

Cool.

Step 17

(This can be prepared several hours before or even the day before. Just cover and store in the refrigerator.)

Step 18

For the Turkey:

Step 19

Arrange the wings and drumsticks on a rack placed inside a large roasting pan.

Step 20

Place each thigh and breast between two pieces of plastic wrap and pound to make the thickness even.

Step 21

Remove plastic wrap and spread cooled stuffing in an even layer, approximately 3/4 inch thick. (see image above)

Step 22

Roll each into roulades and tie with kitchen twine (see image above)

Step 23

Arrange on rack in roasting pan along with drumsticks and wings.

Step 24

Generously sprinkle the turkey with salt, pepper and garlic powder.

Step 25

(You can prepare up to this point the night before. Cover loosely and place in refrigerator until ready to roast.)

Step 26

When you are ready to roast the turkey, preheat oven to 450 degrees and prepare the glaze while oven is preheating.

Step 27

To make the glaze:

Step 28

Combine all ingredients in a saucepan and bring to a simmer over medium heat.

Step 29

Reduce heat and gently simmer, stirring occasionally, for 30 minutes.

Step 30

Place turkey in preheated oven and roast for 20 minutes.

Step 31

Spoon some of the glaze over the turkey just until coated.

Step 32

Roast another 15 minutes.

Step 33

Spoon with another layer of glaze.

Step 34

Reduce oven temperature to 350 degrees.

Step 35

Roast for 30 minutes or until a thermometer inserted into the meat (careful not to insert into stuffing) reaches 165 degrees).

Step 36

Remove from the oven and let rest for 20 minutes.

Step 37

To serve:

Step 38

Slice roulades into spirals and arrange on a platter with drumsticks and wings.

Step 39

Garnish with fresh sprigs of sage, orange slices and cranberries.