Roast Turkey with Corn Bread-Chorizo Stuffing
Yield
24 servingsPrep
20 minCook
4 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pounds |
turkey
|
|
| ½ | cup |
butter
|
|
| Stuffing | |||
| 4 | each |
onions
chopped |
|
| 5 | each |
celery stalks
|
|
| 1 | pound |
chorizo sausage
|
|
| 6 | cups |
cornbread
crumbled, day-old |
* |
| 3 | cups |
bread
cubed |
*
|
| 2 | cups |
corn
|
|
| Gravy | |||
| 3 | cups |
chicken broth
|
|
| 1 | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
turkey
|
|
| 118 | ml |
butter
|
|
| Stuffing | |||
| 4 | each |
onions
chopped |
|
| 5 | each |
celery stalks
|
|
| 453.6 | g |
chorizo sausage
|
|
| 1.4 | l |
cornbread
crumbled, day-old |
* |
| 7.1E+2 | ml |
bread
cubed |
*
|
| 473 | ml |
corn
|
|
| Gravy | |||
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
white wine
|
*
|
Directions
Wash turkey under hot water.
Pat exterior and cavities completely dry with paper towels.
Smear turkey with 4 tablespoon butter. Sauté onions and celery in the remaining butter over medium heat until translucent.
Remove with slotted spoon to a very large bowl.
Sauté the chorizo in the same pan until lightly brown.
Remove to same bowl and add remaining stuffing ingredients.
Toss to combine completely.
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.
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℉ (200℃) oven for 20 minutes.
Turn turkey onto its right side and continue roasting another 20 minutes.
Lower oven to 325℉ (160℃). 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 to 20 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 sauté pan. Reduce to a gravy over high heat. Carve turkey.
