Bryan's Stuff

   
Poultry Recipes

     Roasted Wild Turkey & Jack Daniels Dressing

One 8-to-10- pound wild turkey
Salt and freshly ground pepper

Stuffing

3 tablespoons oil
1 pound bulk chorizo sausage
4 tablespoons butter
1 cup chopped onions
¼ cup diced celery
¼ cup diced carrots
4 serrano chilies, seeded, deribbed, and finely minced
6 garlic gloves, peeled and minced
¼ cup chopped chayote squash (optional)
¼ cup bourbon
1 teaspoon minced fresh thyme, or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage, or 1/8 teaspoon dried sage
1 tablespoon chopped fresh cilantro
8 cups coarsely crumbled Serrano Chili Blue Corn Bread (recipe follows) or yellow cornbread can be substituted if necessary.
½ cup chicken stock
Salt to taste
To finish the dish Melted butter

Wash the turkey inside and out, sprinkle the cavity and the outside with salt and pepper and set aside.

In a sauté pan or skillet heat the oil over medium heat and when hot add the chorizo breaking it up with a wooden spoon as it browns. Sauté the sausage until brown, about 5 minutes, then remove it from the pan with a slotted spoon, place it in a large mixing bowl, and pour all the grease out of the pan. Put the butter in the pan and when it is melted add the onions, celery, carrots, chilies, garlic, and chayote, if used. Sauté for 4 minutes over medium heat stirring occasionally, or until the vegetables are translucent and soft. Add the bourbon to the pan and reduce for 3 minutes. Remove the pan from the heat and add the thyme, sage and cilantro. Pour the mixture into the bowl with the chorizo, add the corn bread crumbs, and moisten with the chicken stock. Taste and adjust seasoning.

Preheat the oven to 350.

Stuff the turkey, placing any extra stuffing into a casserole, and truss the turkey. Place the turkey on a rack in a large roasting pan, rub generously with butter and bake for 20 minutes per pound, basting frequently with melted butter. Allow the turkey to rest for 15 minutes before carving.

Note: The stuffing can be prepared a day in advance and kept in the refrigerator. Bring it to room temperature before stuffing the turkey.

Serrano Chili Blue Corn Bread

1 cup unbleached all purpose flour
1 1/4 cups blue cornmeal (substitute yellow if necessary)
2 Tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons unsalted butter
3 serrano chilies, seeded and diced (jalapenos can be substituted)
1 medium red pepper, seeded and diced
1 medium green bell pepper, seeded and diced
3 garlic cloves, minced
2 eggs
2 tablespoons butter, melted and cooled
1/8 teaspoon baking soda
1 cup buttermilk, at room temperature
3 tablespoons chopped fresh cilantro

Preheat the over to 400

Sift together the flour, cornmeal, sugar, salt and baking powder.

Heat the butter in a medium saute' pan or skillet over medium heat and when hot, sauté the serrano chilies, red and green peppers, and garlic for 4 minutes, or until the vegetables are soft. Set aside.

In a large bowl, whisk the eggs lightly and add the melted butter. Stir the baking soda into the buttermilk and add it to the mixture. Add the dry ingredients, beating until the batter is just smooth; do not over mix. Fold in the vegetable mixture and cilantro.

Pour the batter into a buttered 9 x 13 inch pan and bake in the center of the preheated over for 25 to 30 minutes, or until the top is golden brown.

Note: The corn bread is best right from the oven; however, it freezes well, too. Reheat before serving.