Turkey With Southwest Stuffing

* Exported from MasterCook *

TURKEY WITH SOUTHWEST STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican
Main dish Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey -- 10 To 12 Lbs
Butter Or Margarine -- Melted
Southwest Stuffing
-----SOUTHWEST STUFFING-----
1 c Chayote -- Chopped, 1 Small
4 Jalapeno Chiles -- *
2 Cloves Garlic -- Finely Chopped
1 c Onion -- Finely Chopped, 1 Lg
1 c Margarine Or Butter -- Melted
1 tb Fresh Cilantro -- Snipped
1 t Salt
1/2 ts Thyme Leaves -- Dried
1/2 ts Sage Leaves -- Dried
9 c Corn Bread -- 1-inch cubes
1 c Pecans -- Chopped

Prepare Southwest Stuffing. 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 ungreased 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.) Let stand about 20
minutes before carving. As soon as possible after
serving, remove every bet of stuffing from the turkey.
Cool stuffing and turkey promptly; refrigerate
separately, and use within 2 days.

SOUTHWEST STUFFING: Cook and stir chayote, chiles (*
Seed and finely chop chiles), garlic, and onion in
margarine in 10-inch skillet until chayote is tender.
Stir in cilantro, salt, thyme, and sage until well
blended. Stir in about 1/3 of the cornbread cubes.
Turn mixture into deep bowl. Add the remaining
cornbread cubes and pecans. Toss and fill turkey.



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