13
13
•
1 lb. chorizo (may substitute
any sausage of your choice)
•
1 egg
•
2 onions, chopped
•
2 cheyote squash, seeded
and chopped
•
4 stalks celery, diced
•
1 cup chicken broth
(NOTE: Add 1/2 cup to
side dish in oven)
•
1/2 stick unsalted
butter, melted
•
1/4 cup chopped fresh parsley
•
2 tablespoons herbs de
Provence
•
1/2 teaspoon salt
•
1/4 teaspoon ground black
pepper
Cranberry Apple Maple Glaze
•
3 tablespoons butter
•
1 (12-oz. bag) cranberries
•
1/2 cup maple syrup
•
3/4 cup frozen cranberry juice
concentrate, thawed
•
2 teaspoons apple cider
vinegar
•
3/4 cup apple cider
•
1/4 cup brown sugar
•
1 teaspoon salt
•
1 teaspoon freshly ground
black pepper
1. Bake cornbread according to package directions. Cool and crumble
cornbread into a large bowl.
2. Heat oil in a large skillet over medium-high heat. Cook chorizo
until brown and crumbly, remove meat from the skillet but keep
the oil in the pan. Add onions, chayote squash and celery; cook
stirring occasionally until tender, about 5 minutes.
3. Toss the cooked mixture and the chorizo into the bowl with the
crumbled cornbread. Stir in 1/2 cup chicken broth. Season with
herbs de Provence, salt and pepper.
4. Fill the turkey cavity with as much of the stuffing mixture as will
fit. Tuck wings behind the back to truss the turkey.
5. Place remaining stuffing into a separate dish; drizzle 1 cup chicken
broth over stuffing and finish baking in the oven @ 177ºC/350ºF.
6. Brush turkey breast with butter, then, following the instructions
on the turkey roasting bag, add flour to the bag and distribute
before placing the turkey in the bag (breast-side down).
7. Roast turkey for 40 minutes/kg or 18 minutes/lb.,
including stuffing weight.
8. 1 hour before estimated completion, using a kitchen scissors, cut
and remove the bag, leaving the bird and cooked juices in the liner.
9. Brush turkey generously with glaze. Replace lid and cook
for another 45 minutes, or until meat thermometer reaches
82ºC/180°F when inserted into the deepest part of the thigh.
10. Brush with remaining glaze. Carefully transfer the cooked turkey
from the wire rack to a carving board and loosely tent with foil.
Allow turkey to rest for 20 minutes before carving.
