>Recipes
Roast Turkey with Cornbread Stuffing
Makes 24 servings
Time to Prepare: 0:20
Time to Cook: 4:20
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Ingredients
10 lb Turkey, fryer-roasters, meat and skin and giblets and neck, raw 1/2 cup Butter, with salt Diet
4 med Onions, raw 5 stalk Celery, raw 1 lb Chorizo, pork and beef 6 cup Bread stuffing, cornbread, dry mix, prepared 3 cup Bread, white, commercially prepared (includes soft bread crumbs) 2 cup Corn, sweet, yellow, frozen, kernels cut off cob, unprepared 2 tbls Cilantro 2 tbls Parsley, raw 1/4 tsp Salt, table 1/4 tsp Spices, pepper, black 3 cup Soup, chicken broth, canned, prepared with equal volume water, commercial 1 cup Alcoholic beverage, wine, table, white
Directions
1. Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels.
2. Smear turkey with 4 tablespoons butter.
3. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl.
4. Saute the chorizo in the same pan until lightly brown. Remove to same bowl and add remaining stuffing ingredients. Mix to combine completely. If mixture seems dry, add a little chicken stock or apple juice.
5. 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 at 375 degrees Fahrenheit for 40 minutes.)
6. Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on it's left side.
7. Add 1 cup stock and wine to gravy pan. Place in preheated oven at 400 degrees Fahrenheit for 20 minutes. Turn turkey onto it's right side and continue roasting another 20 minutes.
8. Lower oven to 325 degrees Fahrenheit. Turn turkey breast-side-down and roast for 1 hour and 20 minutes.
9. Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-side-up and continue basting every 15-2 0 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20 minutes per pound and the internal temperature should reach 180 degrees Fahrenheit. The juices in the thigh should run clear when pierced with a fork.)
10. Remove turkey to a heated platter to rest.
11. 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.
12. Carve turkey. Serve gravy and dressing on the side.
2. Smear turkey with 4 tablespoons butter.
3. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl.
4. Saute the chorizo in the same pan until lightly brown. Remove to same bowl and add remaining stuffing ingredients. Mix to combine completely. If mixture seems dry, add a little chicken stock or apple juice.
5. 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 at 375 degrees Fahrenheit for 40 minutes.)
6. Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on it's left side.
7. Add 1 cup stock and wine to gravy pan. Place in preheated oven at 400 degrees Fahrenheit for 20 minutes. Turn turkey onto it's right side and continue roasting another 20 minutes.
8. Lower oven to 325 degrees Fahrenheit. Turn turkey breast-side-down and roast for 1 hour and 20 minutes.
9. Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-side-up and continue basting every 15-2 0 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20 minutes per pound and the internal temperature should reach 180 degrees Fahrenheit. The juices in the thigh should run clear when pierced with a fork.)
10. Remove turkey to a heated platter to rest.
11. 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.
12. Carve turkey. Serve gravy and dressing on the side.
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