Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing

Name: Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 ancho chiles, seeded; 355 milliliters celery ribs, finely diced; 227 grams chorizo, peeled and thickly sliced; 3 liters Crispy Skillet Corn Bread, coarsely crumbled; 4 ears of corn, husked; 59 milliliters all-purpose flour; 3 larges garlic cloves, smashed; 3 larges garlic cloves, minced; 473 milliliters Rich Turkey Stock or low-sodium chicken broth; 2 larges poblano chiles or 3 large jalapeños, seeded and finely diced; 12 servings Salt and freshly ground pepper; 473 milliliters sweet onion, minced; 2 Tbsps chopped thyme; 54 kilograms fresh 18-pound turkey, at room temperature; 1 liters Rich Turkey Stock or low-sodium broth; 3 Tbsps unsalted butter; 170 grams 1/2 sticks unsalted butter, 1 stick melted

Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing might be just the main course you are searching for. One portion of this dish contains around 700g of protein, 209g of fat, and a total of 5016 calories. This recipe serves 12. This recipe covers 73% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have rich turkey stock, butter, poblano chiles, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. Thanksgiving will be even more special with this recipe.

Instructions

MAKE THE CORN BREAD STUFFING: Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes.

Ingredients you will need

Cornbread Stuffing

Corn

Equipment you will use

Broiler

Let cool slightly, then cut the kernels from the cobs.

In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Food Processor

Frying Pan

Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.

Ingredients you will need

Chorizo

Equipment you will use

Paper Towels

Wipe out the skillet and melt the 4 tablespoons of solid butter in it.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.

Ingredients you will need

Poblano Pepper

Celery

Garlic

Onion

Thyme

Scrape into a large bowl.

Equipment you will use

Bowl

Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well.

Ingredients you will need

Salt And Pepper

Corn Kernels

Cornbread

Chorizo

Butter

Stock

Let cool.

MEANWHILE, PREPARE THE TURKEY: Preheat the oven to 45

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Put the anchos in a medium bowl and cover with hot water.

Ingredients you will need

Water

Equipment you will use

Bowl

Let soak until softened, about 30 minutes.

Drain well. In a food processor, puree the anchos with the garlic and butter until smooth. Season with salt and pepper. Rub 2 tablespoons of the ancho paste in the main turkey cavity. Loosen the skin at the neck and carefully extend your hands all the way to the thigh and leg. Rub the remaining ancho paste under the skin.

Ingredients you will need

Salt And Pepper

Butter

Garlic

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Food Processor

Loosely fill the main turkey cavity with 5 cups of the stuffing and tie the legs together with kitchen string. Spoon 1 cup of the stuffing into the neck cavity and tuck the extra skin underneath or secure with toothpicks. Spoon the remaining stuffing into a buttered 3-quart baking dish and drizzle with 1 cup of the stock.

Ingredients you will need

Stuffing

Whole Turkey

Stock

Equipment you will use

Kitchen Twine

Baking Pan

Toothpicks

Set the turkey in a very large roasting pan and season it with salt and pepper. Roast the turkey for 30 minutes, then reduce the heat to 37

Ingredients you will need

Salt And Pepper

Whole Turkey

Equipment you will use

Roasting Pan

Add 1 cup of the stock to the roasting pan and roast the turkey for 3 hours longer, or until an instant-read thermometer inserted in an inner thigh registers 180 and the stuffing registers 16

Ingredients you will need

Stuffing

Whole Turkey

Stock

Equipment you will use

Roasting Pan

Kitchen Thermometer

Cover the turkey loosely with foil if the skin browns quickly.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Cutting Board

Aluminum Foil

Bake the stuffing in the baking dish for about 30 minutes, or until heated through and crisp on top.

Ingredients you will need

Stuffing

Equipment you will use

Baking Pan

Oven

Meanwhile, pour the roasting pan juices into a large glass measuring cup. Skim off the fat. In a small cup, whisk 1/2 cup of the stock with the flour and set aside. Set the roasting pan over 2 burners on high heat.

Ingredients you will need

All Purpose Flour

Stock

Equipment you will use

Measuring Cup

Roasting Pan

Whisk

Add the remaining 2 1/2 cups of stock and bring to a simmer. Using a wooden spoon, scrape up any browned bits from the bottom and sides of the pan.

Ingredients you will need

Stock

Equipment you will use

Wooden Spoon

Frying Pan

Add the reserved pan juices to the roasting pan, then strain through a fine sieve into a medium saucepan. Boil the juices over high heat until reduced to 3 cups, about 10 minutes.

Equipment you will use

Roasting Pan

Sauce Pan

Sieve

Whisk in the flour mixture and boil until thickened, about 5 minutes. Season the gravy with salt and pepper and transfer to a warmed gravy boat.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Gravy

Equipment you will use

Gravy Boat

Whisk

Carve the turkey and serve with the gravy and the corn bread stuffing from the turkey and the baking dish.

Ingredients you will need

Cornbread Stuffing

Whole Turkey

Gravy

Equipment you will use

Baking Pan

Make Ahead: The uncooked corn bread stuffing can be covered with plastic wrap and refrigerated overnight. Stuff the turkey just before roasting.

Ingredients you will need

Cornbread Stuffing

Whole Turkey

Wrap

Equipment you will use

Plastic Wrap

Wine Recommendation: The heat from the chiles and the chorizo calls for an equally spicy and fruity California Syrah, such as the 2000 Justin Paso Robles or the 2001 Lincourt.

Ingredients you will need

Chorizo

Chili Pepper

Wine

Ingredients

Servings:

ancho chiles, seeded 355milliliters

celery ribs, finely diced 227grams

chorizo, peeled and thickly sliced 3liters

Crispy Skillet Corn Bread, coarsely crumbled 4

ears of corn, husked 59milliliters

all-purpose flour 3larges

garlic cloves, smashed 3larges

garlic cloves, minced 473milliliters

Rich Turkey Stock or low-sodium chicken broth 2larges

poblano chiles or 3 large jalapeños, seeded and finely diced 12servings

Salt and freshly ground pepper 473milliliters

sweet onion, minced 2Tbsps

chopped thyme 54kilograms

fresh 18-pound turkey, at room temperature 1liters

Rich Turkey Stock or low-sodium broth 3Tbsps

unsalted butter 170grams

1/2 sticks unsalted butter, 1 stick melted

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Campo Viejo Cava Brut rosé with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.