Roast Turkey with Corn Bread Pepper Stuffing
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.
Servings: 10 to 14
Ingredients:
Photo: Roast Turkey with Corn Bread Pepper Stuffing
Photography by Michael Alberstat
| Nutritional Info | |
| Per each of 14 servings: about | - |
| cal | 701 |
| pro | 73 g |
| total fat | 32 g |
| sat. fat | 13 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 243 mg |
| sodium | 1.049 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 39% |
| vit A | 18% |
| vit C | 80% |
| folate | 25% |
-
1 turkey (about 14 lb/6 kg)
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
Stuffing:
Corn Bread
1/2 cup (125 mL) chopped celery leaves
1/2 cup (125 mL) chopped fresh parsley
4 tsp (20 mL) minced fresh thyme (or 1 tsp/5 mL dried)
1 lb (500 g) cured chorizo sausages or ham
2 tbsp (25 mL) butter
2 onions, chopped
2 shepherd or sweet red peppers, chopped
2 Cubanelle or sweet green peppers, chopped
2 jalapeño peppers, seeded and minced
4 stalks celery, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) Turkey Stock or chicken stock
1 egg
Gravy:
1/2 cup (125 mL) all-purpose flour
4 cups (1 L) Turkey 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; sauté chorizo until browned, about 5 minutes. With slotted spoon, transfer to corn bread mixture.
Add onions, shepherd, Cubanelle and jalapeño peppers, 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
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