Directions:
- 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. 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. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.
- Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
- MEANWHILE, PREPARE THE TURKEY: Preheat the oven to 450°. Put the anchos in a medium bowl and cover with hot water. 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.
- 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.
- 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 375°. 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 165°. Cover the turkey loosely with foil if the skin browns quickly. Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes.
- Bake the stuffing in the baking dish for about 30 minutes, or until heated through and crisp on top.
- 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. 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. 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. 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.
- Carve the turkey and serve with the gravy and the corn bread stuffing from the turkey and the baking dish.
- Make Ahead: The uncooked corn bread stuffing can be covered with plastic wrap and refrigerated overnight. Stuff the turkey just before roasting.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3579.47 Kcal (14987 kJ) | ||
| Calories from fat | 387.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.04g | 66% | |
|---|---|---|---|
| Cholesterol | 344.63mg | 115% | |
| Sodium | 60066.9mg | 2503% | |
| Potassium | 17055.32mg | 363% | |
| Total Carbs | 150.17g | 50% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 512.21g | 1024% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 143mg | 794% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 10.42 Kcal (44 kJ) | ||
| Calories from fat | 1.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 66% | |
|---|---|---|---|
| Cholesterol | 1mg | 115% | |
| Sodium | 174.87mg | 2503% | |
| Potassium | 49.65mg | 363% | |
| Total Carbs | 0.44g | 50% | |
| Sugars | 0.01g | 13% | |
| Dietary Fiber | 0g | 7% | |
| Protein | 1.49g | 1024% | |
| Iron | 0.4mg | 794% | |
| Calcium | 0.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Black Bean Chorizo Chili
Chorizo, cut into bite size cubes, Olive oil and 14 more.. -
Thicker Oyster Stew
Butter, Chopped sweet onion, Celery ribs, finely chopped and 10 more.. -
Chicken Corn Chowder With Green Chilis and Bacon
Ears corn , cut off the cob (mine were grilled in husk) and 16 more.. -
Garlic & Herb Cream Cheese Scalloped Potatoes
Sweet onions, Philly cream cheese, Imperial margarine and 8 more.. -
Slow Cooked Pot Roast
Butter, Rump roast, Onion, chopped, Stalks celery, chopped and 11 more.. -
Lobster Sauce for Mashed Potatoes
Butter, Lobster meat, diced, Onion, diced and 13 more.. -
Roasted Pork Belly with Late-Harvest Peaches and Arugula
Pork belly (see pantry key, below), Kosher salt and 11 more.. -
North African Fish Soup
Olive oil, Sweet onion, chopped, Celery ribs, diced and 12 more.. -
Boeuf En Brochette
Beef tenderloin, cut into 1-1/2 inch cubes and 19 more.. -
Red-Wine-Braised Beef Shanks
Dry red wine , such as cotes du rhone, Ruby port and 13 more.. -
Chicken Veggie Soup
Chicken, cut up (can be precooked), Chicken broth, Onions and 9 more..
Also Try
-
-
-
-
-
Roast Turkey with Classic Pan Gravy
Fresh or frozen turkey, thawed, Spicy brown mustard and 5 more.. -
-
-
Roast Turkey with Sage and Orange Gravy
Whole fresh or frozen turkey, thawed, Kosher salt and 8 more.. -
Roasted Turkey with Rosemary-Garlic Butter Rub and Pan Gravy
Fresh or frozen turkey, thawed, Butter, softened and 12 more.. -
Juicy Roast Turkey with Herbes de Provence
Whole fresh turkey, Unsalted butter, Fresh sage leaves and 9 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
