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

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 to 14

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
    To change the number of servings, enter the number, then press "calculate". or reset

    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.

    Nutritional Information Per each of 14 servings: about

    cal 701 pro 73g total fat 32g sat. fat 13g
    carb 26g fibre 2g chol 243mg sodium 1,049mg

    % RDI:

    calcium 11 iron 39 vit A 18 vit C 80
    folate 25
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