Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing
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.
To make the stuffing, heat the vegetable oil in a skillet and sauté the shrimp over medium heat until cooked through, about 1 minute.
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.
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.
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.
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
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.
Remove the string and serve the turkey with the stuffing and a gravy made from the giblets.
Reprinted with permission from The New Texas Cuisine by Stephan Pyles. © 1993 Doubleday