Turkey with Chorizo Cornbread Stuffing
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 jalapeno 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.
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 2-1/2 hours to prevent over cooking of breast.
Turkey Frittata with Tomato Salsa
1. Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
2. Heat oil in large skillet on medium heat. Add potatoes. Cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes.
3. Stir in turkey and onions. Reduce heat to low; cover. Cook 3 minutes; stir.
4. Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
5. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.
6. Melt butter in medium saucepan on medium-low heat. Continue cooking until lightly browned, stirring frequently. Stir in tomatoes. Reduce heat to low. Simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula.
7. Cut frittata into wedges. Serve with the salsa.
Wild Rice & Turkey Soup
1. Combine broth, wine and turkey in a large soup pot. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
2. Remove turkey from broth and cool slightly. Chop turkey into small pieces or shred.
3. While broth is simmering, sauté onion, celery and garlic in a frying pan.
4. Add rice, sautéed onion, celery, and garlic to broth. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
5. Add shredded turkey and spices; cover and cook an additional 20 minutes until rice is tender.