Name: Roast Turkey W/corn Bread-Chorizo Stuffi
Ingredients: 1 12-lb turkey; 1/2 c Butter; sweet, softened; 4 Onions; coarsely chopped; 5 Celery stalks; coarse chop; 1 lb Chorizo; broken up; 6 c Cornbread; dry, crumbled; 3 c Bread cubes; dry; 2 c Corn kernel; frozen, thawed; 2 tb Cilantro; fresh, chopped; 2 tb Parsley; fresh, chopped; Salt and pepper; to taste; 3 c Chicken stock; as needed; 1 c Wine; white or rose

So, although Scripture is our sole infallible authority, we must interpret it within the boundaries of the so-called “ecumenical” (meaning universally held) creeds, such as the Apostles and Nicene creeds which faithfully express the fundamental doctrines of the New Testament. Indeed, the Reformers considered agreement with these creeds as necessary for a genuine Christian profession, and rightly so since the creeds define the essential doctrines of orthodoxy which all the cults deny.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	12	Servings

INGREDIENTS

1		12-lb turkey
1/2	c	Butter; sweet, softened
4		Onions; coarsely chopped
5		Celery stalks; coarse chop
1	lb	Chorizo; broken up
6	c	Cornbread; dry, crumbled
3	c	Bread cubes; dry
2	c	Corn kernel; frozen, thawed
2	tb	Cilantro; fresh, chopped
2	tb	Parsley; fresh, chopped
		Salt and pepper; to taste
3	c	Chicken stock; as needed
1	c	Wine; white or rose

INSTRUCTIONS

STUFFING
GRAVY
From: Sam.Waring@f125.n102.z1.calcom.socal.com (Sam Waring) (COLLECTION)
Date: Fri, 03 Dec 1993 23:37:46 -0800
Wash turkey under hot water. Pat exterior and cavities completely dry with
paper towels. Smear turkey with 4 Tbsp butter.
Saute onions and celery in the remaining butter over medium heat until
translucent. Remove with slotted spoon to a very large bowl. Saute the
chorizo in the same pan until lightly brown. Remove to same bowl and add
remaining stuffing ingredients. Toss to combine completely. (If mixture
seems dry, add chicken stock or apple juice. )
Salt and pepper the turkey's cavity and loosely stuff the cavity and the
neck with the bread-chorizo mixture, leaving some room for expansion during
cooking. (Extra stuffing can be refrigerated in a covered casserle and
baked at 375 degrees for 40 minutes.) Sew up and truss the turkey. Return
to rack in roasting pan and turn turkey on its left side. Add 1 cup stock
and wine gravy to pan.
Place in preheated 400 degree oven for 20 minutes. Turn turkey onto its
right side and continue roasting another 20 minutes. Lower oven to 325
degrees. Turn turkey breast-side-down and roast for 1 hour and 20 minutes.
Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-
side-up and continue basting every 15-20 minutes. (For a 12 lb turkey,
cooking time will be from 15 to 20 minutes per pound; the internal
temperature should reach 180 degrees. The juices in the thigh should run
clear when pierced with a fork.) Remove to a heated platter to rest.
Skim off as much fat as possible from the pan drippings. Transfer pan
drippings, including brown bits, to a saute pan. Reduce to a gravy over
high heat. Carve turkey. Serve gravy and dressing on the side. Total
cooking time: 3 - 4 1/2 hours. Serves 12.
per Sandee Eveland
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