Turkey with Southwest Stuffing
Makes 8 to 10 servings
Ingredients:
10 to 12 pound turkey
butter, melted
Southwest Stuffing:
1 cup butter, melted
1 cup chayote squash, chopped
4 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, dried
1/2 teaspoon sage leaves, dried
9 cups cornbread, 1 inch cube
1 cup pecans, chopped
Preparation:
Southwest Stuffing:
In a 10 inch pan, melt the butter. Sauté chayote, jalapeño, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
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 and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.
Ingredients:
10 to 12 pound turkey
butter, melted
Southwest Stuffing:
1 cup butter, melted
1 cup chayote squash, chopped
4 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, dried
1/2 teaspoon sage leaves, dried
9 cups cornbread, 1 inch cube
1 cup pecans, chopped
Preparation:
Southwest Stuffing:
In a 10 inch pan, melt the butter. Sauté chayote, jalapeño, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
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 and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.
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