Turkey and Corn Bread Stuffing with Chile Gravy
For a tasty change from traditional flavors, celebrate Thanksgiving with this Southwestern-style turkey. Mild green chiles flavor both the stuffing and the gravy.
1 (approximately 14-pound) turkey
1 cup diced peeled onion
3/4 cup diced celery
1/2 cup butter - divided use
4 1/2 cups chicken broth - divided use
3 cups corn bread stuffing mix
1 cup frozen corn
1 (4-ounce) can diced green chiles - divided use
1/2 cup chopped toasted walnuts
1 large egg, beaten
1 teaspoon crushed dried sage - divided use
1 teaspoon salt
3/4 teaspoon ground black pepper - divided use
1/2 cup all-purpose flour
- Preheat oven to 325°F (160°C). Rinse turkey and pat dry; place in a roasting pan.
- In a small skillet sauté onion and celery in half the butter until soft; transfer to a large bowl. Add 1 cup chicken broth, corn bread stuffing mix, corn, half the green chiles, walnuts, beaten egg, 3/4 of the sage, salt and half the pepper; mix until evenly combined. Spoon stuffing mixture into turkey cavity and truss with butcher's string.
- Melt remaining butter with remaining sage in a small saucepan. Brush entire mixture evenly over turkey. Roast for 3 to 3 1/2 hours, uncovered, basting occasionally, until meat thermometer registers 170°F (80°C) in breast or 180°F (85°C) in thigh. Let stand loosely covered with foil while preparing gravy.
- Pour fat and drippings from turkey pan into 4-cup measuring cup. Skim off and reserve 1/3 cup of fat. Discard remaining fat, reserving drippings. Add enough chicken broth to drippings to measure 4 cups. Melt reserved fat in medium saucepan over medium heat; stir in flour until smooth. Cook 2 minutes, stirring constantly. Gradually add broth/dripping mixture, remaining chiles and remaining pepper, stirring constantly. Bring to a boil, reduce heat and simmer for 5 minutes, or until slightly thickened.
- Carve turkey and serve with gravy.
Makes 14 servings.
Recipe and photograph provided courtesy of the National Turkey Federation.