Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffing Recipes

TURKEY WITH CHORIZO CORNBREAD STUFFING

Steps:

• Preheat oven to 325°F.
• 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.
• 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.
• Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
• Combine chili powder, garlic salt, oregano and black pepper. Set aside.
• Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
• Drain juices from turkey. Pat turkey dry with paper towels.
• Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
• 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.
• 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.

TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
• Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

ADOBO TURKEY WITH RED-CHILE GRAVY

Steps:

• Make adobo:
• Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
• Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
• Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
• Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
• Marinate turkey:
• Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
• Roast turkey:
• Let turkey stand, covered, at room temperature 1 hour.
• Preheat oven to 350°F with rack in lower third.
• Add 1 cup water to pan and roast turkey 1 hour.
• Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
• Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
• Make gravy while turkey stands:
• Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
• Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
• Serve turkey with gravy.

ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING

Steps:

• Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes. Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped garlic. Season the turkey breast with salt and pepper. Rub it generously with the adobo and let marinade for one day.
• Meanwhile cook the chorizo in a skillet for five minutes until fat has rendered. Add onion, carrot, celery and garlic. Cook for ten minutes until the vegetables have caramelized. Add crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure that the stuffing itself is not dry but at the same time that it is not too wet. Add chicken stock slowly and as needed. With a knife make a four inch pocket on the breast and insert stuffing.
• Preheat oven to 350 degrees and place turkey breast on a sheet pan with a rack and cook/or l and 1/2 hours or until the meat thermometer registers 180 degrees. Slice pieces and serve

CARIBBEAN TURKEY WITH SPICY CORNBREAD & CHORIZO STUFFING

Steps:

• For the marinade, mix the tamarind paste with 3 tablespoons of boiling water, crush the allspice berries, zest and juice the orange, finely grate half the nutmeg, pick the thyme leaves and roughly chop the bay. Combine these and all the remaining marinade ingredients in a bowl or dish that's large enough to hold the turkey.
• Place the turkey in the dish and rub the marinade all over. Cover with clingfilm. If you don't have a large enough container, transfer the turkey to a large plastic bag and pour the marinade over it. Refrigerate to marinate overnight.
• For the spicy cornbread, preheat the oven to 220ºC/gas 7. Line the base and sides of a 24cm x 24cm baking dish with greaseproof paper and grease the paper. Peel and chop the onion, drain the sweetcorn, deseed and finely chop the Scotch bonnet, then melt the butter. Heat the oil in a pan, add the onion and cook over a medium heat for 3 to 5 minutes until softened. Transfer to a bowl, allow to cool, then add the corn and chilli.
• In a separate bowl, combine the flour, polenta, baking powder, sugar and 1 teaspoon sea salt, then stir in the onions. Stir in the milk and melted butter until combined.
• Pour the mixture into the prepared baking dish and cut off any excess paper with scissors. Bake for 35 to 40 minutes, until golden brown. Remove from the oven and cool in the pan. You can cook the bread the day before you eat and store in an airtight container.
• For the stuffing, peel and roughly chop the onion and garlic, deseed and finely chop the Scotch bonnet, skin and roughly chop the chorizo and roughly chop the spicy cornbread. Drain and roughly chop the peppers, pick and roughly chop the coriander leaves, pick the thyme leaves and roughly chop the bay. Heat the oil in a large pan over a medium heat. Add the onion, scotch bonnet and chorizo and cook for 8 to 10 minutes. Transfer to a large bowl and let cool then mix in all the stuffing ingredients.
• For the rum butter, put all ingredients in a food processor and blitz until combined. Chill until ready to use.
• Preheat the oven to its highest temperature. Remove the turkey from the fridge and place on a large board (reserve the marinade for basting). Carefully pack as much of the stuffing into the neck cavity as you can fit. Take some small metal skewers and pierce the skin on either side to close the cavity and keep the stuffing in. Put the remaining stuffing in a lightly greased baking dish and set aside in the fridge.
• Halve the carrots lengthways, peel and slice the clementines, and halve the orange. Peel and cut the onions into wedges, and roughly chop the celery. Put the carrot, fruit, onion and celery in a large roasting tin then place the turkey on top. Rub the rum butter all over the turkey, season well, then brush with some marinade and place in the oven. Cook for 8 to 10 minutes at the highest heat then reduce the heat to 180ºC/gas 4, cover the turkey with foil and roast for 35 to 40 minutes per kilo, basting with the marinade every 30 minutes.
• Remove the foil during the last hour of cooking so the skin gets crisp, and baste more frequently. You can use a meat thermometer to check if it's cooked - insert into the thickest part of the breast; the turkey is ready when it registers 72ºC. Add the tray of stuffing to the oven for the last 15 minutes of cooking time, and bake while the turkey rests (45 minutes in total).
• Transfer the turkey to a board (reserve the pan juices), and brush off some of the blackened marinade to reveal the bronzed skin. Cover with 2 layers of foil and 2 tea towels and rest for at least 30 minutes.
• Chop the kale and boil in salted water for 5 minutes, till tender. Drain, reserving some of the water. Finely slice the chilli and peel and finely slice the garlic. Heat the oil in a pan over a medium heat, add the chilli and garlic and sauté for 3 to 5 minutes. Add the kale, stir well then transfer to a serving bowl.
• Next, make the gravy. Remove the excess fat from the reserved pan juices, then place the pan on a medium heat and stir. Add the flour and stir for a few minutes then add the rum, tomato paste and a little of the kale's cooking water. Reduce the heat to low and simmer for 8 to 10 minutes or until beginning to thicken. Strain into a jug.
• Transfer the turkey to a serving platter, and transfer the extra stuffing to the open cavity. Carry to the table, carve and serve slices with stuffing, kale, gravy. Delicious served with mashed potatoes.

TURKEY WITH SAUSAGE-CORNBREAD STUFFING

Steps:

• In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). , Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.