Roast Turkey with Corn Bread Pepper Stuffing
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 | 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 |
- Portion size: 10 to 14
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 1turkey, about 4 lb/6kg
- 1/4 cup 1/4cupbutter, melted
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tsppepper
- Stuffing:
- Corn Bread
- 1/2 cup 1/2cupchopped celery leafcelery leaves
- 1/2 cup 1/2cupchopped fresh parsley
- 4 tsp 4tspminced fresh thyme, or 1 tsp/5 mL dried
- 1 lb 1lbcured chorizo sausagechorizo sausages or ham
- 2 tbsp 2tbspbutter
- 2 2oniononions, chopped
- 2 2shepherd or sweet red peppers, chopped
- 2 2Cubanelle or sweet green pepper, chopped
- 2 2jalapeno pepper, seeded and minced
- 4 stalks 4stalkscelery, sliced
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupturkey stock or chicken stock
- 1 1eggeggs
- Gravy:
- 1/2 cup 1/2cupall-purpose flour
- 4 cups 4cupsturkey 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
