METHOD
Prepare cornbread and
let cool or make the previous day.
Crumble cornbread and
place in large bowl. In large heavy skillet lightly sauté sausages,
breaking pieces apart. Do not brown. Remove with slotted spoon and add
to cornbread.
Gently sauté onions,
garlic, peppers, chiles, and celery in sausage fat. Add a bit more oil
if needed. Sauté vegetables until only lightly browned.
Add to cornbread. Add
all seasonings and just enough stock to lightly moisten so stuffing will
hold together if squeezed but will fall apart if dropped back into bowl.
Taste and adjust seasoning.
Mix in cilantro and almonds.
Add eggs and mix gently but thoroughly. When stuffing is completely cooled,
pack lightly into turkey cavity. (I always put some under the flap of
skin in the neck opening as well.) Truss turkey and set on rack in baking
pan.
Follow baking instructions
for stuffed turkey.
Chipotle Glaze:
Put all ingredients in blender and puree. Strain. Taste and adjust seasonings.
During the last 45 minutes of cooking the turkey, paint liberally with
glaze every 10 - 15 minutes. If skin browns too quickly, cover turkey
with foil tent. Paint again before bringing turkey to table.
Serves: 6 - 8
Reprinted with permission
from ©2005 Geraldine Duncann, Retro Fiesta: A Gringo's Guide to
Mexican Party Planning, published by Collectors Press.
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