Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden.
Remove from heat.
Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top.
Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and reserve.
Rinse the bird thoroughly inside and out with cold water, pat dry.
Sprinkle the cavity and skin liberally with salt and pepper.
Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go.
Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish.
Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
Add reserved giblets and crushed garlic to small pan with 3 cups of water, cover and simmer for 3 hours.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes.
The turkey should take about 3 hours to cook (i. e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.
About 2 hours into cooking, lay the strips of bacon over the turkey breast to cover; Bake remaining stuffing in casserole dish and continue to roast and baste turkey for another hour or so.
The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.).
Transfer the turkey to a platter and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat.
Using a wooden spoon, scrape up brown bits stuck to bottom of pan.
Whisk the flour into the drippings, stirring as it thickens to prevent lumps.
Remove giblets from small pan and discard (we usually feed them to our cats for their thanksgiving day feast) and add turkey stock to flour mixture and heat until just under the boiling point and gravy thickens.
Strain to remove any particles.
Serve the gravy with the maple-roasted turkey and cornbread stuffing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	622.36 Kcal (2606 kJ)
Calories from fat	282.85 Kcal
		% Daily Value*
Total Fat	31.43g	48%
Cholesterol	136.23mg	45%
Sodium	723.6mg	30%
Potassium	276.65mg	6%
Total Carbs	69.81g	23%
Sugars	28.91g	116%
Dietary Fiber	2.36g	9%
Protein	16.55g	33%
Vitamin C	1.9mg	3%
Vitamin A	0.2mg	5%
Iron	2.3mg	13%
Calcium	160.8mg	16%

Amount Per 100 g
Calories	238.74 Kcal (1000 kJ)
Calories from fat	108.5 Kcal
		% Daily Value*
Total Fat	12.06g	48%
Cholesterol	52.26mg	45%
Sodium	277.58mg	30%
Potassium	106.13mg	6%
Total Carbs	26.78g	23%
Sugars	11.09g	116%
Dietary Fiber	0.91g	9%
Protein	6.35g	33%
Vitamin C	0.7mg	3%
Vitamin A	0.1mg	5%
Iron	0.9mg	13%
Calcium	61.7mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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