Ingredients Jump to Instructions ↓

  1. 8 to 10 servings Ingredients :

  2. 10 to 12 pound turkey butter, melted Southwest Stuffing:

  3. 1 cup butter, melted

  4. 1 cup chayote squash, chopped

  5. 4 jalapeño peppers, seeded and finely chopped

  6. 2 cloves garlic, finely chopped

  7. 1 cup onion, finely chopped

  8. 1 tablespoon fresh cilantro, minced

  9. 1 teaspoon salt

  10. 1/2 teaspoon thyme leaves, dried

  11. 1/2 teaspoon sage leaves, dried

  12. 9 cups cornbread,

  13. 1 inch cube 1 cup pecans,

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : Southwest Stuffing: In a 10 inch pan, melt the butter. Saut chayote, jalapeño, garlic and onionuntil chayote is tender. Stir in cilantro, salt, thyme and sage until wellblended. Stir in approximately 1/3 of the cornbread cubes. Turn mixture into adeep bowl and add the remaining cornbread and pecans. Toss well and fill theturkey. Preheat oven to 325 degrees F. Fill wishbone area of the turkey with stuffing. Fasten neck skin to back withskewer. Fold wings across back with tips touching. Fill body cavity lightly. Donot pack as stuffing will expand. Tuck drumsticks under band of skin at tail orskewer to tail. Spoon any remaining stuffing into a small ungreased casserole and cover.Refrigerate this portion of the stuffing until 30 minutes before turkey is done.Bake covered until hot, about 45 minutes. Place turkey breast side up in roasting pan. Brush with melted better. Do notadd water and do not cover. After 2 1/2 hours, cut band or remove skewer holdinglegs. Place a tent of aluminum foil loosely over turkey when it begins to turngolden. Roast until done, approximately 3 1/2 to 4 hours. Turkey is done when athermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes beforecarving. As soon as possible after serving, remove every bit of stuffing from the turkey.Cool stuffing and turkey promptly, refrigerate separately and use within 2days.


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