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Name: Roast Turkey with Corn Bread-Chorizo Stuffing
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: 1 Turkey (12 lb); 3 c Day-old white bread, cubed; 2 c Frozen corn kernels; thawed; salt and pepper to taste; 3 c Chicken stock; as needed; 1 c White or rose wine; 1 lb Chorizo (Spanish sausage); 4 Onions; coarsely chopped; 2 tb Fresh Cilantro chopped; 6 c Day-old corn bread, crumbled; 1/2 c Unsalted butter; softened; 2 tb Chopped fresh parsley; 5 Celery stalks

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INGREDIENTS

1 Turkey (12 lb)
3 c Day-old white bread, cubed
2 c Frozen corn kernels; thawed
GRAVY
STUFFING
salt and pepper ; to taste
3 c Chicken stock; as needed
1 c White or rose wine
1 lb Chorizo (Spanish sausage)
4 Onions; coarsely chopped
2 tb Fresh Cilantro ; chopped
6 c Day-old corn bread, crumbled
1/2 c Unsalted butter; softened
2 tb Chopped fresh parsley
5 Celery stalks

Servings

INSTRUCTIONS

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 turkeys 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.

NOTES

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Roast Turkey with Corn Bread-Chorizo Stuffing

1 Turkey (12 lb)
3 c Day-old white bread, cubed
2 c Frozen corn kernels; thawed
 GRAVY
 STUFFING
 salt and pepper to taste
3 c Chicken stock; as needed
1 c White or rose wine
1 lb Chorizo (Spanish sausage)
4 Onions; coarsely chopped
2 tb Fresh Cilantro chopped
6 c Day-old corn bread, crumbled
1/2 c Unsalted butter; softened
2 tb Chopped fresh parsley
5 Celery stalks

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 turkeys 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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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 12 Servings

Calories: 176
Calories from Fat: 131 (74%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1.3g
Cholesterol 33.3mg		10 %
Sodium 495mg		17 %
Potassium 214.7mg		6 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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