Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing

Name: Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings freshly ground black pepper to taste; 59 milliliters diced carrot; 59 milliliters diced celery; 2 teaspoons chopped cilantro; 2 liters coarsely crumbledblue corn bread; 6 cloves garlic - minced; 237 milliliters chopped onions; 1 teaspoon minced sage; 10 servings salt to taste; 4 serrano chiles - de-ribbed, seeded and minced; 454 grams shrimp - shelled and deveined; 1 teaspoon minced thyme; 1 wild turkey - 8 to 10 pounds; 118 milliliters chicken stock or turkey stock; 10 servings unsalted butter - at room temperature; 1 Tbsp vegetable oil; 59 milliliters bourbon whiskey; 59 milliliters choppedchayote(optional)

You can never have too many main course recipes, so give Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 645 calories, 69g of protein, and 25g of fat. This recipe serves 10. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up turkey stock, coarsely crumbledblue corn bread, turkey - 8 to 0 pounds, and a few other things to make it today. To use up the bourbon you could follow this main course with the Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting as a dessert.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

To make the stuffing, heat the vegetable oil in a skillet and sauté the shrimp over medium heat until cooked through, about 1 minute.

Ingredients you will need

Vegetable Oil

Stuffing

Shrimp

Equipment you will use

Frying Pan

Let cool, dice, and set aside.

In a large skillet, melt the butter and sauté the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates.

Ingredients you will need

Vegetable

Bourbon

Chayote

Butter

Carrot

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine.

Ingredients you will need

Cilantro

Shrimp

Stock

Thyme

Corn

Sage

Salt

Equipment you will use

Frying Pan

Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Whole Turkey

Dry Seasoning Rub

Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically

Ingredients you will need

Butter

Whole Turkey

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Remove the string and serve the turkey with the stuffing and a gravy made from the giblets.

Ingredients you will need

Stuffing

Whole Turkey

Gravy