Roast Turkey with Corn Bread Pepper Stuffing

By The Canadian Living Test Kitchen

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Photo: Roast Turkey with Corn Bread Pepper Stuffing
Photography by Michael Alberstat

This recipe makes 14 servings

Nutritional Info
Per each of 14 servings: about	-
cal	701701 cal
pro	73 g73g pro
total fat	32 g32g total fat
sat. fat	13 g13g sat. fat
carb	26 g26g carb
fibre	2 g2g fibre
chol	243 mg243mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1111 calcium
iron	3939 iron
vit A	1818 vit A
vit C	8080 vit C
folate	2525 folate

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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.

Ingredients

1 turkey , about 4 lb/6kg1 1turkey, about 4 lb/6kg
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Stuffing:
Corn Bread
1/2 cup chopped celery leaves 1/2 1/2cup cupchopped celery leafcelery leaves
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
4 4tsp tspminced fresh thyme, or 1 tsp/5 mL dried
1 lb cured chorizo sausages 1 1lb lbcured chorizo sausagechorizo sausages or ham
2 tbsp butter 2 2tbsp tbspbutter
2 onions , chopped2 2oniononions, chopped
2 2shepherd or sweet red peppers, chopped
2 2Cubanelle or sweet green pepper, chopped
2 jalapeno pepper , seeded and minced2 2jalapeno pepper, seeded and minced
4 stalks celery , sliced4 4stalks stalkscelery, sliced
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup turkey stock 1/2 1/2cup cupturkey stock or chicken stock
1 egg 1 1eggeggs
Gravy:
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
4 cups turkey stock 4 4cups cupsturkey stock or chicken stock

Preparation

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.

Source : Canadian Living Magazine: October 2005