Ingredients:
=== CORN BREAD STUFFING ===
3 cup Crumbled corn bread homemade,
or store-bought
1 cup Cubed sourdough bread
1/2 cup Buttermilk
1/4 cup Molasses
1 cup Chicken stock
3 Eggs, beaten
1/2 lb Smoked slab bacon, chopped
1 cup Chopped green onions
2 Fresh jalapeno peppers seeded, and
Finely chopped
3 tbsp Ancho chile powder
1/2 cup Chopped pecans
Salt
Freshly ground black pepper
=== TURKEY ===
12 lb Turkey -, (to 14 lbs)
Salt
Freshly ground black pepper
2 Bay leaves -, (to 3)
1 Garlic head, unpeeled, halved
1 Onion, diced
1 cup Hot water, plus more
3 tbsp Melted salted butter
Instructions:
CORN BREAD STUFFING: Combine corn bread, sourdough bread, buttermilk,
molasses, chicken stock and beaten eggs in bowl and soak 3 to 8 hours in
refrigerator.
Place cubed bacon in heated skillet and cook until bacon is browned.
Pour off and reserve rendered fat. Add green onions and jalapeno peppers
to bacon and cook 5 minutes. Remove from heat and cool.
Add soaked bread along with chile powder and chopped pecans to green
onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into
casserole and drizzle top with several tablespoons of reserved bacon
drippings. Bake at 350 degrees until top is browned and crisp, 30 to 35
minutes. Remove from oven and cool 15 minutes before serving.
TURKEY: Season turkey inside and out with salt and pepper to taste.
Place bay leaves, garlic and onion inside cavity. Set turkey, breast-side
down, on rack in roasting pan. Pour water into pan and roast at 425
degrees 30 minutes. Turn turkey breast-side up, brush with melted butter,
reduce heat to 350 degrees and roast until juices run clear when thigh
joint is pierced with a fork and when meat thermometer inserted in the
thickest part of thigh registers 165 degrees, 1 to 1 1/2 hours, adding
more water to pan as needed. Remove turkey from oven and allow to stand
20 minutes before carving.
Yields 6 to 8 servings.
Each of 8 servings, with stuffing, about: 1,105 calories; 990 mg
sodium; 420 mg cholesterol; 61 grams fat; 34 grams carbohydrates; 99 grams
protein; 1.22 grams fiber
Comments: Chef Lomonaco recommends cooking the stuffing separately to
ensure that the turkey is "fully cooked without overcooking, and the
stuffing is cooked in a safe manner."
Recipe Source:
Los Angeles Times - 11-18-1998
Recipe from Michael Lomonaco, the chef-director of Windows on the World
Restaurant
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 283 Calories; 21g Fat (66.2%
calories from fat); 12g Protein; 12g Carbohydrate; 1g Dietary Fiber; 95mg
Cholesterol; 765mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 8
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