*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Turkey (12 lb)
      1/2   c            Unsalted butter -- softened
    4                    Onions -- coarsely chopped
    5                    Celery stalks
                         - coarsely chopped
    1       lb           Chorizo (Spanish sausage)
                         - broken up
    6       c            Day-old corn bread, crumbled
    3       c            Day-old white bread, cubed
    2       c            Frozen corn kernels -- thawed
    2       tb           Chopped fresh cilantro
                         -ÿÿDried cilantro
    2       tb           Chopped fresh parsley
                         Salt and pepper -- to taste
    3       c            Chicken stock -- as needed
    1       c            White or rose wine
   Wash turkey under hot water. Pat exterior and cavities
   completely dry with paper towels. Smear turkey with 4
   Tbsp butter. Saute onions and celery in the remaining
   butter over medium heat until translucent. Remove with
   slotted spoon to a very large bowl. Saute the chorizo
   in the same pan until lightly brown. Remove to same
   bowl and add remaining stuffing ingredients. Toss to
   combine completely. (If mixture seems dry, add chicken
   stock or apple juice. ) Salt and pepper the turkey’s
   cavity and loosely stuff the cavity and the neck with
   the bread-chorizo mixture, leaving some room for
   expansion during cooking. (Extra stuffing can be
   refrigerated in a covered casserole and baked @ 375
   degrees for 40 minutes. )Sew up and truss the turkey.
   Return to rack in roasting pan and turn turkey on its
   left side. Add 1 cup stock and wine gravy to pan.
   Place in preheated 400 degree oven for 20 minutes.
   Turn turkey onto its right side and continue roasting
   another 20 minutes. Lower oven to 325 degrees. Turn
   turkey breast-side-down and roast for 1 hour and 20
   minutes. Baste every 15 minutes or so, adding stock as
   needed. Turn turkey breast-side-up and continue
   basting every 15-20 minutes. (For a 12 lb turkey,
   cooking time will be from 15 to 20 minutes per pound;
   the internal temperature should reach 180 degrees. The
   juices in the thigh should run clear when pierced with
   a fork. )Remove to a heated platter to rest. Skim off
   as much fat as possible from the pan drippings.
   Transfer pan drippings, including brown bits, to a
   saute pan. Reduce to a gravy over high heat. Carve
   turkey. Serve gravy and dressing on the side. Total
   cooking time: 3 - 4 1/2 hours.
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