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Roast Turkey With Spicy Chorizo Stuffing

14 lbs whole turkey, thawed
1 teaspoon chili powder
12 teaspoon dried oregano
12 teaspoon garlic powder
12 teaspoon salt
14 teaspoon pepper
2 tablespoons vegetable oil
1 cup pecans, chopped
12 ounces chorizo sausage, casing removed and crumbled
1 12 cups celery, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, chopped
1 (16 ounce) package cornbread stuffing mix
2 cups chicken stock
13 cup butter, cut into small cubes
1 teaspoon dried thyme


Preheat oven to 325 degrees F. Remove the neck and giblets from the turkey; discard or reserve for another use. Place on a rack in a large roasting pan, breast side up. In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper. Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture. Roast for 3 hours or until the breast reaches 170 degrees F and juices run clear. Meanwhile, place a large nonstick skillet over medium-high heat until hot. Toast pecans in the dry skillet; set aside on a plate. Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper. Cook until the sausage is no longer pink, about 4 min, stirring frequently. Add the remaining ingredients; stir gently, yet thoroughly to blend. Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey. Cover the turkey with foil and let stand for 15 min before carving. Serve stuffing on the side.

Source: www.food.com