Roast Turkey with Cornbread Chorizo Stuffing
Roast Turkey with Cornbread Chorizo Stuffing is a delicious and simple roast turkey recipe. Adding zesty chorizo to your usual flavor palette adds the perfect pizazz to your best Thanksgiving turkey recipes.
4 hr 30 min
cup sweet cream butter, softened
4 onions, coarsely chopped
5 celery stalks, coarsely chopped
1 pound chorizo, broken up
6 cups dry cornbread, crumbled
3 cups bread cubes, dry
2 cups frozen corn kernels, thawed
2 tablespoons cilantro, fresh, chopped
2 tablespoons parsley, fresh, chopped
salt and pepper, to taste
3 cups chicken stock, as needed
1 cup white wine
- Preheat oven to 400 degrees F.
- Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels.
- Smear turkey with 4 Tbsp butter.
- Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl.
- Saute the chorizo in the same pan until lightly brown.
- Remove to same bowl and add remaining stuffing ingredients. Toss to combine completely. (If mixture seems dry, add chicken stock or apple juice.)
- 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. (Extra stuffing can be refrigerated in a covered casserole and baked at 375 degrees for 40 minutes.)
- 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 pan in preheated oven for 20 minutes.
- Turn turkey onto its right side and continue roasting another 20 minutes.
- Lower oven to 325 degrees F. 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 15-20 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20 minutes per pound. The internal temperature should reach 180 degrees. The juices in the thigh should run clear when pierced with a fork.)
- 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 saute pan. Reduce to a gravy over high heat.
- Carve turkey. Serve gravy and dressing on the side.