Turkey with Chorizo Corn Bread Stuffing
Meanwhile, heat oil in large, heavy bottomed saute pan. Add onion, garlic, celery, carrot, bell pepper, corn and chorizo; saute 10 minutes, stirring occasionally.
Crumble corn bread into vegetable sausage mixture; add reduced stock; stir until thoroughly mixed. Add salt, pepper. Stir in scallions and thyme. Remove from heat; set aside until ready to stuff turkey.
Preheat oven to 300F. Generously salt cavity and skin of turkey. Pack stuffing loosely in turkey.
Place in roasting pan; roast about 4 hours for a 12 pound bird or 20 minutes per pound. Put any extra stuffing in a buttered pan and bake with the turkey for the last hour. Or bake separately at 325F for 40 to 60 minutes. Baste with drippings each hour. Let rest 20 minutes before carving.
Serves: 10, makes 8 cups stuffing.
Don't forget to visit our other Recipe site at
That's My Home