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May 2019

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Turkey with Southwest Stuffing Recipe

Turkey with Southwest Stuffing recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Turkey with Southwest Stuffing recipe  PDF


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 ts 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 e pand.) 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 mi ture into deep bowl. Add the remaining cornbread cubes and pecans. Toss and fill turkey.

Turkey with Southwest Stuffing recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
144 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print Turkey with Southwest Stuffing recipe  PDF   Casserole recipes RSS   Thumsb up

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