Southern Turkey with Bourbon Glaze and Corn Bread Chile Stuffing

A Southern classic-turkey stuffed with savory corn bread, roasted to a deep golden color with a glaze of bourbon, red wine and apricots.

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Ingredients:

• Double Corn Bread Ingredients:
• 2 cups yellow cornmeal
• 1/2 cup flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1 tsp baking soda
• 1 tsp ground cumin
• 1 tsp salt
• 3 eggs
• 1 1/2 cup whole milk
• 1/4 cup melted butter
• 1 1/4 cup shoepeg corn
• 1 small red onion, finely chopped
• Corn Bread Chile Stuffing Ingredients:
• 1 batch of double corn bread
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cup chopped onion
• 1 cup chopped celery
• 1 small red pepper; halved, seeded and chopped
• 1 clove garlic, minced
• 1 can (4 oz) mild chilies; rinsed, seeded and chopped
• 1 to 1 1/2 cup chicken broth
• 1 Tbsp dried thyme leaves
• 3 eggs, lightly beaten
• Salt and freshly ground pepper
• Bourbon Glaze Ingredients:
• 1 cup dry red wine
• 1 cup bourbon
• 1 cup apricot preserves
• 2 Tbsp Dijon mustard
• Turkey Ingredients:
• One 10-12 lb turkey
• Melted butter for brushing
• Salt and pepper

Method

Double Corn Bread (prepare up to 2 days in advance). Combine cornmeal, flour, baking powder, sugar, baking soda, cumin, and salt into a medium bowl. Beat together eggs, milk, butter in a small bowl and pour over dry ingredients. Mix gently but thoroughly. Fold in corn and onion. Pour mixture into a greased 9 x 13 casserole pan. Bake 25 minutes or, until toothpick inserted in center comes out clean. Corn Bread Chile Stuffing (prepare up to 2 days in advance). Break into pieces and put the double corn bread into a food processor (you may need to do two batches or, use a work bowl with hand tools). Pulse-chop to form crumbs and transfer to large bowl. Melt butter in large skillet and saute onion and celery until almost soft and translucent, about 5 minutes. Add red pepper, saute 10 minutes, or until very soft. Add garlic, saute 1 minute more. Add sauteed vegetables, chilies, broth, thyme and eggs to the crumbs in the bowl. Mix until well blended. Add salt and pepper to taste. Cool completely before stuffing turkey. Bourbon Glaze: Combine wine, bourbon, preserves and mustard in a small sauce pan over low heat. Bring to boiling, stirring, remove from heat. Turkey: Preheat oven to 325 degrees F. Remove neck and giblets from cavity. Rinse turkey inside and out with cool water, drain thoroughly and pat dry. Set turkey on rack in large roasting pan. Lightly pack bird with Corn Bread-Chile Stuffing and truss. Brush turkey with melted butter and season with salt and pepper. Loosely cover the top with an aluminum foil tent and place in oven. Roast, basting every 1/2 hour with the Bourbon Glaze. Cook about 15 to 20 minutes per pound. During the last 1/2 hour of cooking, remove the foil and baste turkey every 10 minutes. Turkey is done when juices run clear and internal temperature reaches 180 to 185 degrees F and when stuffing reaches 160 degrees F. Let turkey rest 15 to 20 minutes.

Notes: If you grew up with Southern food, you'll love this roast turkey combination. If you didn't grow up with Southern food, you'll fall in love with it. This is scrumptious. It's best served with classic Southern vegetables and casseroles and breads for a truly authentic presentation.

Number of servings: 8

Submitted By: dnoel1724467
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