Turkey with southwest stuffing Recipe

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Turkey with southwest stuffing

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Mexican, North American, Poultry, South American, Stuffings, Turkey

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Ingredients:

1	x	Turkey, 10 To 12 Lbs
1	x	Butter Or Margarine, Melted
1	x	Southwest Stuffing
		SOUTHWEST STUFFING
1	cup	Chayote, Chopped, 1 Small
4	each	Jalapeno Chiles, *
2	each	Cloves Garlic, Finely Chopped
1	cup	Onion, Finely Chopped, 1 Lg
1	cup	Margarine Or Butter, Melted
1	tbsp	Fresh Cilantro, Snipped
1	tsp	Salt
1/2	tsp	Thyme Leaves, Dried
1/2	tsp	Sage Leaves, Dried
9	cup	Corn Bread, 1-inch cubes
1	cup	Pecans, Chopped

Procedures:

1	Prepare southwest stuffing.
2	Fill wishbone area of the turkey with stuffing.
3	Fasten neck skin to back with skewer.
4	Fold wings across back with tips touching.
5	Fill body cavity lightly.
6	(do not pack as stuffing will expand).
7	Tuck drumsticks under band of skin at tail or skewer to tail.
8	Spoon any remaining stuffing into a small ungreased casserole; cover.
9	(refrigerate leftover stuffing until 30 minutes before turkey is done.
10	Bake covered until hot, bout 45 minutes).
11	Heat oven to 325 °F.
12	Place turkey breast side up in roasting pan.
13	Brush with margarine.
14	Insert meat thermometer in thigh muscle or breast, not touching the bone.
15	(tip of thermometer can be inserted in center of stuffing also) do not add water and do not cover.
16	Roast until done, 3 ?to 4 hours.
17	Place a tent of aluminum foil loosely over turkey when it begins to turn golden.
18	After 2 ?hours, cut band or remove skewer holding legs.
19	Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers.
20	(thermometer inserted in the stuffing will register 165 °F).
21	Let stand about 20 minutes before carving.
22	As soon as possible after serving, remove every bet of stuffing from the turkey.
23	Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days.
24	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.
25	Stir in cilantro, salt, thyme, and sage until well blended.
26	Stir in about 1/3 of the cornbread cubes.
27	Turn mixture into deep bowl.
28	Add the remaining cornbread cubes and pecans. toss and fill turkey