This Hispanic inspired turkey features a spicy cornbread stuffing with chorizo
Prep Time: 30+
Cooking Time: Over one hour
Makes: 14 servings (6 ounces turkey and 1/2 cup stuffing each)
1 pound fresh chorizo sausage
1/4 cup (1/2 stick) butter
1 large onion, chopped (about 1 cup)
1 cup chopped celery
1/2 medium red bell pepper, finely chopped (about 1/2 cup)
1 jalapeno pepper, seeded, finely chopped
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 package (16 ounces) cornbread stuffing crumbs
1 can (14.5 ounce) chicken broth
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon coarsely ground black pepper
1 butterball turkey, (14 pounds), thawed if frozen
PAM No-Stick Cooking Spray
Preheat oven to 325°F. Crumble chorizo into large skillet; cook over medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; discard drippings. Wipe skillet with paper towels to remove grease.
Melt butter in same skillet over medium heat. Add onion, celery, bell pepper and jalapeno pepper. Cook and stir 7 minutes, or until vegetables are tender. Stir in sage and thyme; set aside. Place stuffing crumbs in large bowl. Add chorizo and vegetable mixture; mix lightly. Stir in broth.
Mix garlic salt, chili powder, oregano and black pepper in small bowl; set aside. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat turkey dry with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray; sprinkle with seasoning mixture. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during baking.
Bake 4 hours, or until meat thermometer reaches 160°F when inserted in center of stuffing and reaches 180°F when inserted in deepest part of thigh, covering breast and tops of drumsticks with aluminum foil after 2-1/2 hours to prevent overcooking of breast.
Place extra stuffing (if any remains) in a casserole dish; stir in 1/4 cup broth. Cover and Refrigerate until ready to bake. Bake covered at 325°F for 30 minutes, or until hot. Tip: Pan drippings can be used to make gravy. The seasoning mixture on the turkey adds flavor and enriches the color of the gravy.