Method

Stuffing: Cook and stir chayote, chiles, garlic, and onion in 1 cup butter in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme, and sage until well  blended. Stir in about  a third of the cornbread cubes.  Turn mixture into deep bowl. Add the remaining cornbread cubes and pecans.  Toss to combine well.

Fill wishbone area of the turkey with stuffing.  Fasten neck skin to back with skewer. Fold wings across back with tips touching.  Fill body cavity lightly. Do not pack as stuffing will expand.  Tuck drumsticks under band of skin at tail or skewer to tail.  Spoon any remaining stuffing into a small ungreased casserole with cover.  (Refrigerate leftover stuffing until 30 minutes before turkey is done.  Bake covered until hot, about 45 minutes.)

Heat oven to 325° F.  Place turkey breast side up in roasting pan. Brush with butter. Insert meat thermometer in thigh muscle or breast, being careful to not touch the bone. The tip of thermometer can be inserted in the center of stuffing also. Do not add water and do not cover. Roast until done, 3 « to 4 hours. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. After 2 « hours, cut band or remove skewer holding legs. Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers. (Thermometer inserted in the stuffing will register 165 degrees F.)

Let stand about 20 minutes before carving. 

Dealing with leftovers: As soon as possible after serving, remove stuffing from the turkey. Cool stuffing and turkey promptly.  Refrigerate separately, and use within 2 days.

Serves: 8

 Contributor: Pat Ciesla

back to holiday main page - recipes in all categories        back to holiday meats - christmas and thanksgiving

christmas menu ideas           poultry recipes

Happy Holiday Cooking!