| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 12 | Servings | |
INGREDIENTS
| 1 | (15-17 lb) turkey | |
| 1 | tb | Salt |
| 1/2 | c | Unsalted butter or more; as needed; melted |
| 1 | lb | Fresh tomatillos -or- |
| 1 | cn | (13-oz) tomatillos; undrained |
| 1 | Clove garlic | |
| 4 | Mild green chiles; parched, peeled; seeded -or- | |
| 1 | cn | (7-oz) whole green chiles |
| 1 | c | Fresh cilantro sprigs |
| 1/2 | Onion; chopped | |
| 1 1/2 | lb | Chorizo; casings removed, thinly sliced |
| 1 | Recipe garbanzos (see index) | |
| Or | ||
| 2 | cn | (15-oz) garbanzos; drained |
| 1/2 | c | Unsalted butter |
| 2 | Onions; chopped | |
| 2 | Cloves (large) garlic; minced | |
| 1 | lb | Chicken livers; trimmed, quartered |
| 1 | lb | Turkey livers; trimmed, quartered |
| 2 | tb | Minced parsley |
| 2 | ts | Salt; or to taste |
INSTRUCTIONS
SALSA VERDE GARBANZO-CHORIZO STUFFING Prepare stuffing & set aside. Preheat oven to 400. Rub turkey inside & out with salt. Stuff neck & body cavities of turkey; truss with skewers and cotton thread. Set turkey, breast up, on a rack in a roasting pan. Roast 3-1/2 to 4 hours or until skin is golden brown and a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185. (Temperature of stuffing should be 170). During roasting, brush turkey with melted butter every 15 minutes until drippings collect, then baste with drippings. About 30 minutes before turkey is done, prepare Salsa Verde. When turkey is done, let rest about 25 minutes to let juices settle, then carve. Serve sliced turkey with stuffing and salsa. Makes about 12-15 servings. GARBANZO-CHORIZO STUFFING: Cook chorizo in a large skillet over medium high heat until lightly browned. Drain off all but 2 Tbs fat; add garbanzos and cook about 15 minutes or until browned. Remove from heat. In another skillet, melt butter. Add onions and garlic and cook until onions are soft. Add livers, cook, stirring until livers are crisp and brown on the outside. Mash livers coarsely with a fork, combine liver mixture with garbanzo mixture. Stir in parsley and salt. SALSA VERDE: If using fresh tomatillos, remove husks & stems and steam over boiling water until soft (about 15 minutes). Combine all ingredients in food processor or blender and process until smooth. Let stand 1 hour at room temperature to blend flavors before serving. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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