Roast turkey with corn bread-chorizo stuffing
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Roast turkey with corn bread-chorizo stuffing
  Roast    Turkey    Corn    Stuffing    Poultry  
Last updated 6/12/2012 1:01:42 AM. Recipe ID 25042. Report a problem with this recipe.
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      Title: Roast turkey with corn bread-chorizo stuffing
 Categories: Poultry
      Yield: 12 Servings
      1    Turkey (12 lb)
    1/2 c  Unsalted butter; softened

      4    Onions; coarsely chopped
      5    Celery stalks
           - coarsely chopped
      1 lb Chorizo (Spanish sausage)
           - broken up
      6 c  Day-old corn bread, crumbled
      3 c  Day-old white bread, cubed
      2 c  Frozen corn kernels; thawed
      2 tb Chopped fresh cilantro
           -=OR=- Dried cilantro
      2 tb Chopped fresh parsley
           Salt and pepper; to taste

      3 c  Chicken stock; as needed
      1 c  White or rose wine
  Wash turkey under hot water. Pat exterior and cavities completely dry
  with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and
  celery in the remaining butter over medium heat until translucent.
  Remove with slotted spoon to a very large bowl. Saute the chorizo in
  the same pan until lightly brown. Remove to same bowl and add
  remaining stuffing ingredients. Toss to combine completely. (If
  mixture seems dry, add chicken stock or apple juice. ) Salt and
  pepper the turkey's cavity and loosely stuff the cavity and the neck
  with the bread-chorizo mixture, leaving some room for expansion
  during cooking. (Extra stuffing can be refrigerated in a covered
  casserole and baked @ 375 degrees for 40 minutes. )Sew up and truss
  the turkey. Return to rack in roasting pan and turn turkey on its
  left side. Add 1 cup stock and wine gravy to pan. Place in preheated
  400 degree oven for 20 minutes. Turn turkey onto its right side and
  continue roasting another 20 minutes. Lower oven to 325 degrees. Turn
  turkey breast-side-down and roast for 1 hour and 20 minutes. Baste
  every 15 minutes or so, adding stock as needed. Turn turkey
  breast-side-up and continue basting every 15-20 minutes. (For a 12 lb
  turkey, cooking time will be from 15 to 20 minutes per pound; the
  internal temperature should reach 180 degrees. The juices in the
  thigh should run clear when pierced with a fork. )Remove to a heated
  platter to rest. Skim off as much fat as possible from the pan
  drippings. Transfer pan drippings, including brown bits, to a saute
  pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and
  dressing on the side. Total cooking time: 3 - 4 1/2 hours.

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Recipe ID 25042 (Apr 03, 2005)

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