Recipe: Roast Turkey Southwestern with Cornbread Dressing (using chorizo and chiles)

ROAST TURKEY SOUTHWESTERN
WITH CORNBREAD DRESSING

"Combine traditional turkey and dressing with southwestern flavors."



FOR THE STUFFING:
6 ounces chorizo or other hot sausage
1 (1 pound) package cornbread stuffing mix
1 (17 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies
2 teaspoons sage
1 teaspoon thyme

FOR THE TURKEY
1 (11 to 14 pounds) whole turkey
3 tablespoons corn oil
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon beau monde seasoning
1 teaspoon thyme

Preheat oven to 325 degrees F.

Dice or crumble chorizo. Stir and cook chorizo in large skillet until browned. Drain and set aside.

Prepare stuffing mix with butter and hot water as package directs. Add corn, chilies, chorizo, sage and thyme. Mix thoroughly.

Rub turkey inside and out with oil, then with the sage, poultry seasoning, Beau Monde seasoning, and thyme.

Spoon stuffing loosely into turkey cavities, using skewers to close. (Place any remaining stuffing in a covered baking dish and bake with the turkey for the last 45 minutes of roasting.)

Roast turkey, uncovered, in roasting pan. Baste with pan juices every 45 minutes. Roast until thermometer inserted into thickest part of breast meat or in center of thigh registers 180 degrees F degrees. (An 11-pound turkey will take 3 to 4 hours, and a 14-pound turkey will take 3 1/2 to 4 1/2 hours.)

Makes 16 servings

Serving Size:
4 ounces of turkey plus 1/4 cup dressing

Source: Spice Islands, ACH Food Companies, Inc