Deluxe turkey with southwest stuffing


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Recipe by: maylisse

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Preparation Time:
10 Min
Serves:
8
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

Turkey; 10 To 12 Lbs
Butter Or Margarine; Melted
Southwest Stuffing

---------------------SOUTHWEST STUFFING--------------------------
1 c Chayote; Chopped, 1 Small
4 Jalapeno Chiles; *
2 Cloves Garlic;Finely Chopped
1 c Onion; Finely Chopped, 1 Lg
1 c Margarine Or Butter; Melted
1 tb Fresh Cilantro; Snipped
1 ts Salt
1/2 ts Thyme Leaves; Dried
1/2 ts Sage Leaves; Dried
9 c Corn Bread; 1-inch cubes
1 c Pecans; Chopped

Prepare Southwest Stuffing. Fill wishbone area of the turkey with
stuffing. Fasten neck skin to back with skewer. Fold wings across
back with tips touching. Fill body cavity lightly. (Do not pack as
stuffing will expand.) Tuck drumsticks under band of skin at tail or
skewer to tail. Spoon any remaining stuffing into a small ungreased
casserole; cover. (Refrigerate leftover stuffing until 30 minutes
before turkey is done. Bake covered until hot, bout 45 minutes.)
Heat oven to 325 degrees F. Place turkey breast side up in roasting
pan. Brush with Margarine. Insert meat thermometer in thigh muscle or
breast, not touching the bone. (Tip of thermometer can be inserted in
center of stuffing also) Do not add water and do not cover. Roast
until done, 3 1/2 to 4 hours. Place a tent of aluminum foil loosely
over turkey when it begins to turn golden. After 2 1/2 hours, cut
band or remove skewer holding legs. Turkey is done when the
thermometer placed in the thigh muscle registers 185 degrees or
drumstick meat feels very soft when pressed between fingers.
(Thermometer inserted in the stuffing will register 165 degrees F.)
Let stand about 20 minutes before carving. As soon as possible after
serving, remove every bet of stuffing from the turkey. Cool stuffing
and turkey promptly; refrigerate separately, and use within 2 days.

SOUTHWEST STUFFING:

Cook and stir chayote, chiles (* Seed and finely chop chiles),
garlic, and onion in margarine in 10-inch skillet until chayote is
tender. Stir in cilantro, salt, thyme, and sage until well blended.
Stir in about 1/3 of the cornbread cubes. Turn mixture into deep
bowl. Add the remaining cornbread cubes and pecans. Toss and fill
turkey.

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