| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs, Grains |
Indo |
Latimes3 |
8 |
servings |
INGREDIENTS
|
|
=== CORN BREAD STUFFING === |
| 3 |
c |
Crumbled corn bread; homemade, |
|
|
Or store-bought |
| 1 |
c |
Cubed sourdough bread |
| 1/2 |
c |
Buttermilk |
| 1/4 |
c |
Molasses |
| 1 |
c |
Chicken stock |
| 3 |
|
Eggs; beaten |
| 1/2 |
lb |
Smoked slab bacon; chopped |
| 1 |
c |
Chopped green onions |
| 2 |
|
Fresh jalapeno peppers; seeded, and |
|
|
Finely chopped |
| 3 |
tb |
Ancho chile powder |
| 1/2 |
c |
Chopped pecans |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
=== TURKEY === |
| 12 |
lb |
Turkey -; (to 14 lbs) |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
|
Bay leaves -; (to 3) |
| 1 |
|
Garlic head; unpeeled, halved |
| 1 |
|
Onion; diced |
| 1 |
c |
Hot water; plus more |
| 3 |
tb |
Melted salted butter |
INSTRUCTIONS
CORN BREAD STUFFING: Combine corn bread, sourdough bread, buttermilk,
molasses, chicken stock and beaten eggs in bowl and soak 3 to 8 hours in
refrigerator. Place cubed bacon in heated skillet and cook until bacon is
browned. Pour off and reserve rendered fat. Add green onions and jalapeno
peppers to bacon and cook 5 minutes. Remove from heat and cool. Add soaked
bread along with chile powder and chopped pecans to green onion-jalapeno
mixture. Season with salt and pepper to taste. Spoon into casserole and
drizzle top with several tablespoons of reserved bacon drippings. Bake at
350 degrees until top is browned and crisp, 30 to 35 minutes. Remove from
oven and cool 15 minutes before serving. TURKEY: Season turkey inside and
out with salt and pepper to taste. Place bay leaves, garlic and onion
inside cavity. Set turkey, breast-side down, on rack in roasting pan. Pour
water into pan and roast at 425 degrees 30 minutes. Turn turkey breast-side
up, brush with melted butter, reduce heat to 350 degrees and roast until
juices run clear when thigh joint is pierced with a fork and when meat
thermometer inserted in the thickest part of thigh registers 165 degrees, 1
to 1 1/2 hours, adding more water to pan as needed. Remove turkey from oven
and allow to stand
20 minutes before carving. Yields 6 to 8 servings.
Each of 8 servings, with stuffing, about: 1,105 calories; 990 mg sodium;
420 mg cholesterol; 61 grams fat; 34 grams carbohydrates; 99 grams protein;
1.22 grams fiber
Comments: Chef Lomonaco recommends cooking the stuffing separately to
ensure that the turkey is "fully cooked without overcooking, and the
stuffing is cooked in a safe manner."
Recipe Source: Los Angeles Times - 11-18-1998 Recipe from Michael Lomonaco,
the chef-director of Windows on the World Restaurant
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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