Turkey With Southwest Stuffing

Recipe Ingredients

		Turkey - 10 to 12 lbs
		Butter or margarine - melted
		Southwest stuffing
		Southwest Stuffing
1 cup	146g / 5.1oz	Chayote, chopped - 1 small
4		Jalapeno chiles - *
2		Garlic - finely chopped
1 cup	62g / 2.2oz	Onion, finely chopped - 1 lg
1 cup	198g / 7oz	Margarine or butter - melted
1 tablespoon	15ml	Fresh cilantro - snipped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Thyme leaves - dried
1/2 teaspoon	2.5ml	Sage leaves - dried
9 cups	1440g / 50oz	Corn bread - 1-inch cubes
1 cup	146g / 5.1oz	Pecans - chopped

Recipe Instructions

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 325F.

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 185F or drumstick meat feels very soft when pressed between fingers. (Thermometer inserted in the stuffing will register 165F.) 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.

Source:
Kay Hinga

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