This Hispanic inspired Turkey features a

Spicy Cornbread Stuffing with Chorizo.

Turkey with Chorizo Cornbread Stuffing

Prep Time: 40 minutes

Cook Time: 2+ hours

Servings: 14 people  

INGREDIENTS:

• 1 lb fresh chorizo sausage
• 1/4 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup finely chopped red pepper
• 1 jalapeno pepper, finely chopped
• 1 tsp dried sage leaves
• 1 tsp dried thyme leaves
• 1 pkg (16 oz) cornbread stuffing crumbs
• 1 can (14.5 oz) chicken broth
• 1/2 tsp chili powder
• 1/4 tsp dried oregano leaves
• 1/2 tsp garlic salt
• 1/4 tsp ground black pepper
• 1 14 lb Butterball Fresh or Frozen Turkey - thawed

DIRECTIONS:

Preheat oven to 325 degrees. Crumble chorizo into large skillet.  Cook on medium heat 5 minuts, or until cooked through, stirring occasionally. Drain; set aside.  Wipe skillet with paper towels to remove grease. Melt butter in same skillet on medium heat.  Add onion, celery, red pepper an jalapeno pepper.  Cook and stir 7 minutes, or until vegetables are tender.  Stir in sage and thyme.  Set aside.

Combine dry stuffing, chorizo and vegetable mixture in lagre bowl  Stir in broth.  Combine chili powder, garlic salt, oregano and black pepper.  Set aside.

Drain juices from turkey.  Pat turkey dry with paper towels.  Fill neck and body cavity with stuffing mixture.  Place turkey, breast up, on flat roastin rack in shallow roasting pan.  Spray turkey with cooking spray.  Sprinkle with seasoning mixture. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during baking.  Bake 4 hours or until meat thermometer reaches 165 degrees when inserted in center of stuffing and 180 degrees when inserted in thickest part of thigh.  Cover breast and tops of drumsticks with aluminum foil after 2 -2 1/2 hours to prevent over cooking of breast.

Sweet Potato, Cheddar and Cider Gratin

Prep Time: 30 minutes 

Cook Time:  1 - 2 hours

Servings: 10 people

INGREDIENTS:

 DIRECTIONS:

Preheat the oven to 375 degrees.

Brush 1 tablespoon of the oil over the bottom and sides of a 13 x 9 inch glass baking dish.  Set aside.

Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat.  Add the onions and saute until quite soft, about 15 minutes. Remove from heat.  To make the gratin, alternate layers of the onion, sweet potatoes and cheese. Sprinkle each layer lightly with salt, pepper (if desired) and nutmeg, reserving 2/3 cup cheese.  Pour the cider over the whole gratin.  Cover tightly and bake 30 minutes to 1 hour or until the potatoes are almost tender.  Remove cover and bake 15 minutes. 

Sprinkle the remaining cheese evenly over all and bake 15 minutes or until cheese has melted.