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Ingredientes
- 2 Tbsp. coriander seeds
- 2 Tbsp. cumin seeds
- 2 Tbsp. dry oregano
- 1 Tbsp. dry Anaheim chiles seeds removed
- 1 Tbsp. dry red chiles
- 3 Tbsp. sweet paprika
- 3 Tbsp. coarse salt
- 1 Tbsp. black peppercorns
- 16 lb turkey - (to 18 lbs)
- 3/4 c. pine nuts
- 1 x day old Jalapeno Cornbread see recipe
- 1 lb cured chorizo sausage cut in 1" pcs
- 1 Tbsp. extra virgin olive oil
- 2 sm onions coarsely minced
- 6 x celery ribs coarsely minced
- 2 x garlic cloves chopped
- 1 c. homemade chicken or possibly turkey stock
- Â Â or possibly low sodium canned stock
- 4 Tbsp. unsalted butter melted
- 1 bn cilantro leaves roughly minced
- Â Â Coarse salt to taste
- Â Â Freshly grnd black pepper to taste
- 2 Tbsp. melted unsalted butter plus more
- 1 c. all-purpose flour
- 3/4 c. yellow cornmeal
- 1 Tbsp. baking pwdr
- 1/2 tsp coarse salt
- 1/2 tsp freshly-grnd black pepper
- 1 c. buttermilk
- 2 med jalapenos diced, with seeds
- 1 lrg egg lightly beaten
- 1/3 c. sugar
Direcciones
- For the jalapeno cornbread: Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside. In a medium bowl, combine flour, cornmeal, baking pwdr, salt, and pepper. In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 Tbsp. melted butter. Add in to dry ingredients, and stir till just combined. Pour batter into prepared pan, and bake till golden, about 20 min. Remove from oven, and cold for 10 min. Invert onto a wire rack to cold completely. (Makes 1 eight-inch square)
- For the spicy cornbread stuffing: Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake till golden and fragrant, 2 to 4 min. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread proportionately on a baking sheet. Bake, shaking pan periodically, till golden on edges, about 20 min. Transfer to a large bowl and set aside.
- In a food processor, pulse sausage till coarsely minced; don't over-process. Set aside. Heat oil in a large skillet over medium-high heat. Add in onions, and cook till translucent/soft, about 4 min. Add in celery and garlic, and cook till celery is soft, about 5 min more. Add in sausage and pine nuts, and cook for 1 minute more. Add in stock, and cook till absorbed, about 2 min.
- Pour sausage mix over cornbread, and mix well. Add in butter and cilantro, and mix to combine. Let cold completely before stuffing turkey. (
- Makes about 10 c., sufficient for 1 sixteen- to eighteen-lb. turkey)
- For the turkey: Using a dry skillet over medium heat, toast the coriander seeds and cumin seeds till fragrant, about 2 min. In a spice grinder, grind the oregano, coriander seeds, cumin seeds, Anaheim chiles, red chiles, paprika, salt, and peppercorns into a pwdr. Transfer to a bowl and set aside.
- Rinse turkey with cool water, making sure to clean neck and main cavity thoroughly. Pat inside and outside of bird dry with paper towels. The outside of bird must be dry for spice rub to adhere to skin. Wearing rubber gloves, rub spice mix thoroughly over entire bird. Chill for 2 hrs. Spices may be applied up to 1 day ahead. Allow bird to come to room temperature before stuffing.
- Place rack in lower third of oven, and heat oven to 450 degrees. Stuff neck cavity with 3 to 4 c. of Spicy Cornbread Stuffing. Fold neck flap down, and secure to underside of turkey using stainless steel trussing pins or possibly wooden skewers. Stuff larger cavity with remaining stuffing. Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in two, and, starting at neck, bring twine forward around body of turkey ending at legs. Tie twine to secure wings and legs to body of bird. Cross legs and tie together.
- Place trussed bird in a V-rack in a large roasting pan. Transfer turkey to oven. Reduce temperature to 350 degrees. After the first hour, rotate pan every 30 min till a meat thermometer reads 160 degrees when inserted into the thickest part of the thigh, 3 1/2 to 4 hrs. Remove from oven, and set aside for 30 min before carving.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 631g | |
| Recipe makes 10 servings | |
| Calories 898 | |
| Calories from Fat 281 | 31% |
| Total Fat 31.83g | 40% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 368mg | 123% |
| Sodium 2998mg | 125% |
| Potassium 1778mg | 51% |
| Total Carbs 33.1g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 9.68g | 6% |
| Protein 114.72g | 184% |
