Turkey With Southwest Stuffing

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Turkey With Southwest Stuffing
Categories: Poultry Mexican Main dish
Servings: 8

1 x Turkey; 10 To 12 Lbs
1 x Butter Or Margarine; Melted
1 x Southwest Stuffing
-----------------------------SOUTHWEST STUFFING-----------------------------
1 c Chayote; Chopped, 1 Small
4 ea Jalapeno Chiles; *
2 ea Cloves Garlic;Finely Chopped
1 c Onion; Finely Chopped, 1 Lg
1 c Margarine Or Butter; Melted
1 T Fresh Cilantro; Snipped
1 t Salt
1/2 t Thyme Leaves; Dried
1/2 t 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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