Image of Turkey with Chorizo Cornbread Stuffing

Turkey with Chorizo Cornbread Stuffing

This Hispanic inspired turkey features a spicy cornbread stuffing with chorizo.
Prep Time
40 minutes
Total Time
3+ hours
Calories Per Serving
358

Ingredients

  • 1 lb. fresh chorizo sausage
  • ¼ cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • ½ cup finely chopped red pepper
  • 1 jalapeño pepper, finely chopped
  • 1 tsp. dried sage leaves
  • 1 tsp. dried thyme leaves
  • 1 package (16 oz.) cornbread stuffing crumbs
  • 1 can (14.5 oz.) chicken broth
  • ½ tsp. chili powder
  • ½ tsp. garlic salt
  • ¼ tsp. dried oregano leaves
  • ¼ tsp. ground black pepper
  • 1 (14 lb.) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen
  • Non-stick cooking spray

Directions

  1. Preheat oven to 325°F.
  2. Crumble chorizo into large skillet. Cook on medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; set aside. Wipe skillet with paper towels to remove grease.
  3. Melt butter in same skillet on medium heat. Add onion, celery, red pepper and jalapeño pepper. Cook and stir 7 minutes, or until vegetables are tender. Stir in sage and thyme. Set aside.
  4. Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
  5. Combine chili powder, garlic salt, oregano and black pepper. Set aside.
  6. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
  7. Drain juices from turkey. Pat turkey dry with paper towels.
  8. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
  9. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Sprinkle with seasoning mixture. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during baking.
  10. Bake 4 hours, or until meat thermometer reaches 165°F when inserted in center of stuffing and 180°F when inserted in thickest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-½ hours to prevent over cooking of breast.
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Ingredients

  • 1 lb. fresh chorizo sausage
  • ¼ cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • ½ cup finely chopped red pepper
  • 1 jalapeño pepper, finely chopped
  • 1 tsp. dried sage leaves
  • 1 tsp. dried thyme leaves
  • 1 package (16 oz.) cornbread stuffing crumbs
  • 1 can (14.5 oz.) chicken broth
  • ½ tsp. chili powder
  • ½ tsp. garlic salt
  • ¼ tsp. dried oregano leaves
  • ¼ tsp. ground black pepper
  • 1 (14 lb.) Butterball® Fresh or Frozen Whole Turkey, thawed if frozen
  • Non-stick cooking spray

Nutritional Facts

People Served
14
Carbs Per Serving
40g
Cholesterol Per Serving
57mg
Dietary Fiber Per Serving
2g
Protein Per Serving
34g
Saturated Fat Per Serving
2g
Sodium Per Serving
1463mg
Sugar Per Serving
10g
Total Fat Per Serving
7g
Trans Fat Per Serving
0g