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Cranberry Apple Maple Glazed Stuffed Turkey
Ingredients
- 1 12-15 lb. turkey, fresh or thawed
- 1 tbsp. flour
- 1 turkey roasting bag
- Spicy Cornbread Dressing:
- 2 8 oz. pkg. corn bread mix
- 2 tbsp. vegetable oil
- 1 lb. chorizo (may substitute any sausage of your choice)
- 1 egg
- 2 onions, chopped
- 2 cheyote squash, seeded & chopped
- 4 stalks celery, diced
- 1 cup chicken broth (NOTE: Add 1/2 cup to side dish in oven)
- 1/2 stick unsalted butter, melted
- 1/4 cup chopped fresh parsley
- 2 tbsp. herbs de Provence
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Cranberry Apple Maple Glaze:
- 3 tbsp. butter
- 1 12 oz. bag cranberries
- 1/2 cup maple syrup
- 3/4 cup frozen cranberry juice concentrate, thawed
- 2 tsp. apple cider vinegar
- 3/4 cup apple cider
- 1/4 cup brown sugar
- 1 tsp. salt
- 1 tsp. freshly ground black sugar
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Directions
- Bake cornbread according to package directions. Cool and crumble cornbread into a large bowl.
- Heat oil in a large skillet over medium-high heat. Cook chorizo until brown and crumbly, remove meat from the skillet but keep the oil in the pan. Add onions, chayote squash, and celery; cook, stirring occasionally until tender, about 5 min.
- Toss the cooked mixture and the chorizo into the bowl with the crumbled cornbread. Stir in 1/2 cup chicken broth. Season with herbs de Provence, salt & pepper.
- Fill the turkey cavity with as much of the stuffing mixture as will fit. Tuck wings behind the back to truss the turkey.
- Place remaining stuffing into a separate dish; drizzle 1 cup chicken broth over stuffing and finish baking in the oven @ 350.
- Brush turkey breast with butter, then, following the instructions on the turkey roasting bag, add flour to the bag and distribute before placing the turkey in the bag (breast-side down).
- Roast turkey for 18 min/lb., including stuffing weight.
- 1 hour before estimated completion, using kitchen scissors, cut & remove the bag, leaving the bird & cooked juices in the pan.
- Brush turkey generously with glaze. Replace lid and cook for another 45 min., or until meat thermometer reaches 180 when inserted into the deepest part of the thigh.
- Brush with remaining glaze. Carefully transfer the cooked turkey from the wire rack to a carving board and loosely tent with foil. Allow turkey to rest for 20 min. before carving.
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