Roast Turkey With Corn Bread-Chorizo Stuffing Recipe
Recipe
Ingredients
1 turkey (12 lb)
1/2 cup unsalted butter, softened
STUFFING
4 onions, coarsely chopped
5 celery stalks coarsely chopped
1 lb chorizo (spanish sausage) broken u, p
6 cup day-old corn bread, crumbled
3 cup day-old white bread, cubed
2 cup frozen corn kernels, thawed
2 tbsp chopped fresh cilantro =or=- dried, cilantro
2 tbsp chopped fresh parsley
1 salt and pepper, to taste
GRAVY
3 cup chicken stock, as needed
1 cup white or rose wine
Recipe
Preparation
Wash turkey under hot water. Pat exterior and cavities completely dry
with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and
celery in the remaining butter over medium heat until translucent.
Remove with slotted spoon to a very large bowl. Saute the chorizo in
the same pan until lightly brown. Remove to same bowl and add
remaining stuffing ingredients. Toss to combine completely. (If
mixture seems dry, add chicken stock or apple juice. ) Salt and
pepper the turkey's cavity and loosely stuff the cavity and the neck
with the bread-chorizo mixture, leaving some room for expansion
during cooking. (Extra stuffing can be refrigerated in a covered
casserole and baked @ 375 degrees for 40 minutes. )Sew up and truss
the turkey. Return to rack in roasting pan and turn turkey on its
left side. Add 1 cup stock and wine gravy to pan. Place in preheated
400 degree oven for 20 minutes. Turn turkey onto its right side and
continue roasting another 20 minutes. Lower oven to 325 degrees. Turn
turkey breast-side-down and roast for 1 hour and 20 minutes. Baste
every 15 minutes or so, adding stock as needed. Turn turkey
breast-side-up and continue basting every 15-20 minutes. (For a 12 lb
turkey, cooking time will be from 15 to 20 minutes per pound; the
internal temperature should reach 180 degrees. The juices in the
thigh should run clear when pierced with a fork. )Remove to a heated
platter to rest. Skim off as much fat as possible from the pan
drippings. Transfer pan drippings, including brown bits, to a saute
pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and
dressing on the side. Total cooking time: 3 - 4 1/2 hours.
Servings:
12
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Advice on losing weight
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Some lower carb diet pointers:
* Make reduced carb breadcrumbs for deep fried foods.
Although you can probably buy reduced carbohydrate bread crumbs, you can also make them by using reduced carbohydrate bread. All you have to do is toast the reduced carbohydrate bread in a gas or electric oven on a cookie sheet. Once it is hard, whizz it in the food processor using a coarse blade. Keep in an airtight container.
* Make great smoothies by using reduced carb yogurt.
Yes, it’s not technically cooking, but if you adore smoothies you can make them with reduced carb yogurt and your favorite fruit. Clearly, you will need to make sure you only make use of fruit that is low in carbohydrates and use all of the fruit as the fiber is important too.
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The flavonoids which exist in these types of food are thought to have properties in helping to prevent cancer.
Experts investigating the medical effects of flavonoids suspect that they could have many other health giving properties, amongst them, anti-viral and antitumor properties.
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Roast Turkey With Corn Bread-Chorizo Stuffing Recipe from the Recipes-4U Cookbook
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