Turkey with southwest stuffing
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Turkey with southwest stuffing
  Turkey    Southwest    Stuffing    Poultry    Mexican  
Last updated 6/12/2012 12:56:36 AM. Recipe ID 18852. Report a problem with this recipe.
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      Title: Turkey with southwest stuffing
 Categories: Poultry, Mexican, Main dish
      Yield: 8 Servings
           Turkey; 10 To 12 Lbs
           Butter Or Margarine; Melted
           Southwest Stuffing

MMMMM---------------------SOUTHWEST STUFFING--------------------------
      1 c  Chayote; Chopped, 1 Small
      4    Jalapeno Chiles; *
      2    Cloves Garlic;Finely Chopped
      1 c  Onion; Finely Chopped, 1 Lg
      1 c  Margarine Or Butter; Melted
      1 tb Fresh Cilantro; Snipped
      1 ts Salt
    1/2 ts Thyme Leaves; Dried
    1/2 ts Sage Leaves; Dried
      9 c  Corn Bread; 1-inch cubes
      1 c  Pecans; Chopped
  Prepare Southwest Stuffing.  Fill wishbone area of the turkey with
  stuffing.  Fasten neck skin to back with skewer. Fold wings across
  back with tips touching.  Fill body cavity lightly. (Do not pack as
  stuffing will expand.)  Tuck drumsticks under band of skin at tail or
  skewer to tail.  Spoon any remaining stuffing into a small ungreased
  casserole; cover.  (Refrigerate leftover stuffing until 30 minutes
  before turkey is done.  Bake covered until hot, bout 45 minutes.)
  Heat oven to 325 degrees F.  Place turkey breast side up in roasting
  pan. Brush with Margarine. Insert meat thermometer in thigh muscle or
  breast, not touching the bone. (Tip of thermometer can be inserted in
  center of stuffing also) Do not add water and do not cover.  Roast
  until done, 3 1/2 to 4 hours. Place a tent of aluminum foil loosely
  over turkey when it begins to turn golden. After 2 1/2 hours, cut
  band or remove skewer holding legs. Turkey is done when the
  thermometer placed in the thigh muscle registers 185 degrees or
  drumstick meat feels very soft when pressed between fingers.
  (Thermometer inserted in the stuffing will register 165 degrees F.)
  Let stand about 20 minutes before carving.  As soon as possible after
  serving, remove every bet of stuffing from the turkey.  Cool stuffing
  and turkey promptly; refrigerate separately, and use within 2 days.
  Cook and stir chayote, chiles (* Seed and finely chop chiles),
  garlic, and onion in margarine in 10-inch skillet until chayote is
  tender. Stir in cilantro, salt, thyme, and sage until well blended.
  Stir in about 1/3 of the cornbread cubes.  Turn mixture into deep
  bowl. Add the remaining cornbread cubes and pecans.  Toss and fill

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Recipe ID 18852 (Apr 03, 2005)

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