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
Corn Bread:
Gravy:
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
- Folate 25.0
- Calcium 11.0
- Vitamin A 18.0
- Vitamin C 80.0
