Roast Turkey with Corn Bread Pepper Stuffing

turkey do not use Author: Canadian Living Credits: turkey do not use

Baking corn bread for this colourful and chunky stuffing does add a little time to prepping the bird. But given that this is an extraordinarily tasty stuffing, it's worth every minute. And you can bake and freeze the corn bread ahead.

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 turkey about 4 lb/6kg
  • 1/4 cup butter melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Corn Bread:
  • 1/2 cup chopped celery leaf
  • 1/2 cup chopped fresh parsley
  • 4 teaspoons minced fresh thyme or 1 tsp/5 mL dried
  • 1 lb cured chorizo sausage
  • 1 lb cured ham
  • 2 tablespoons butter
  • 2 onions chopped
  • 2 red peppers chopped
  • 2 green pepper chopped
  • 2 pepper seeded and minced
  • 4 stalks celery sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup turkey stock
  • 1/2 cup chicken stock
  • 1 egg
Gravy:
  • 1/2 cup all-purpose flour
  • 4 cups turkey stock
  • 4 cups chicken stock

Method

Stuffing: Cut corn bread into bite-size cubes. In large bowl, toss together corn bread, celery leaves, parsley and thyme; set aside.

Cut chorizo into 3/4-inch (2 cm) cubes. In large skillet, melt butter over medium-high heat; saut?horizo until browned, about 5 minutes. With slotted spoon, transfer to corn bread mixture.

Add onions, shepherd, Cubanelle and jalape?eppers, celery, garlic, salt and pepper to skillet; cook over medium heat, stirring occasionally, until softened, about 7 minutes. Scrape over corn bread mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.) Beat stock with egg; pour over corn bread mixture and mix well. Set aside.

Pat turkey dry inside and out. Stuff both cavities loosely with about 7 cups (1.75 L) of the stuffing; skewer cavities shut. Tie legs together; tuck wings under back. Place remaining stuffing in greased baking dish; cover and refrigerate.

Place turkey, breast side up, on greased rack in roasting pan. Brush with butter; sprinkle with salt and pepper. Tent loosely with foil; roast in 325°F (160°C) oven for 2-1/2 hours. Remove foil; baste with drippings. Roast, basting every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), about 1-1/2 hours. Lift turkey onto warmed platter; remove skewers. Tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.

Meanwhile, increase heat to 400°F (200°C); bake stuffing in dish for 20 minutes. Uncover and bake until piping hot, about 10 minutes longer.

Gravy: Meanwhile, skim fat from pan drippings; whisk flour into pan and cook over medium heat, stirring, for 1 minute. Gradually whisk in stock, stirring and scraping up brown bits; bring to boil. Reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain into warmed gravy boat.

Nutritional facts <b>Per each of 14 servings:</b> about

  • Sodium 1049 mg
  • Protein 73 g
  • Calories 701.0
  • Total fat 32 g
  • Cholesterol 243 mg
  • Saturated fat 13 g
  • Total carbohydrate 26 g

%RDI

  • Iron 39.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 80.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Turkey with Corn Bread Pepper Stuffing

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