Turkey With Southwest Stuffing
- Turkey; 10 To 12 Lbs
- Butter Or Margarine; Melted
- 1 c Chayote; Chopped
- 4 Jalapeno Chiles; seeded and
- 2 Cloves Garlic; Finely Chopped
- 1 c Onion;
- 1 c Margarine Or Butter; Melted
- 1 tb Fresh
- 1 ts Salt
- 1/2 ts Thyme Leaves; Dried
- 1/2 ts
Sage Leaves; Dried
- 9 c Corn Bread; 1-inch cubes
- 1 c Pecans;
For Southwest Stuffing:
- Cook and stir chayote, chiles , garlic, and onion in margarine in 10-inch skillet until
chayote is tender.
- Stir in cilantro, salt, thyme, and sage until well
- Stir in about 1/3 of the cornbread cubes. Turn mixture
into deep bowl.
- Add the remaining cornbread cubes and pecans.
- Toss and
- Fill wishbone area of the turkey
with stuffing. Fasten neck skin to back with skewer. Fold wings across
back with tips touching.
- Fill body cavity lightly. (Do not pack as
stuffing will expand.) Tuck drumsticks under band of skin at tail or
skewer to tail.
- Spoon any remaining stuffing into a small un
greased casserole; cover. (Refrigerate leftover stuffing until 30
minutes before turkey is done.)
- Bake covered until hot, bout 45 minutes.)
- Heat oven to 325 degrees F.
- Place turkey breast side up in
roasting pan. Brush with Margarine. Insert meat thermometer in thigh
muscle or breast, not touching the bone. (Tip of thermometer can be
inserted in center of stuffing also) Do not add water and do not cover.
- Roast until done, 3 1/2 to 4 hours. Place a tent of aluminum
foil loosely over turkey when it begins to turn golden.
- After 2 1/2
hours, cut band or remove skewer holding legs.
- Turkey is done when the
thermometer placed in the thigh muscle registers 185 degrees or
drumstick meat feels very soft when pressed between fingers.
(Thermometer inserted in the stuffing will register 165 degrees F.)
stand about 20 minutes before carving.
- As soon as possible after
serving, remove every bit of stuffing from the turkey.
- Cool stuffing and
turkey promptly; refrigerate separately, and use within 2 days.