Turkey with Southwest Stuffing
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INGREDIENTS
- 4 Jalapeno Chiles; *
- 9 c Corn Bread; 1-inch cubes
- SOUTHWEST STUFFING
- 1 tb Fresh Cilantro; Snipped
- 1 ts Salt
- Southwest Stuffing
- 1 c Onion; Finely Chopped, 1 Lg
- 1 c Pecans ; Chopped
- 1 c Chayote; Chopped, 1 Small
- 1/2 ts Thyme Leaves; Dried
- 1/2 ts Sage Leaves; Dried
- Butter or Margarine ; Melted
- 1 c Margarine Or Butter; Melted
- Turkey; 10 To 12 Lbs
- 2 Cloves Garlic;Finely Chopped
INSTRUCTIONS
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. SOUTHWEST STUFFING: 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 turkey. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (21g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 98 | ||
| Calories from Fat: 89 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.9g | 13 % | |
| Saturated Fat 0.9g | 4 % | |
| Monounsaturated Fat 5.6g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.4mg | 0 % | |
| Potassium 80.9mg | 2 % | |
| Total Carbohydrate 2.8g | 1 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 1.1g | ||
| Protein 1.4g | 2 % | |
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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: 98
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