------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Turkey With Southwest Stuffing
 Categories: Poultry Mexican Main dish   
   Servings:  8
       1 x  Turkey; 10 To 12 Lbs 
       1 x  Butter Or Margarine; Melted 
       1 x  Southwest Stuffing 
 -----------------------------SOUTHWEST STUFFING-----------------------------
       1 c  Chayote; Chopped, 1 Small 
       4 ea Jalapeno Chiles; * 
       2 ea Cloves Garlic;Finely Chopped 
       1 c  Onion; Finely Chopped, 1 Lg 
       1 c  Margarine Or Butter; Melted 
       1 T  Fresh Cilantro; Snipped 
       1 t  Salt 
     1/2 t  Thyme Leaves; Dried 
     1/2 t  Sage Leaves; Dried 
       9 c  Corn Bread; 1-inch cubes 
       1 c  Pecans; Chopped 
   Prepare Southwest Stuffing.  Fill wishbone area of the turkey with
   stuffing.  Fasten neck skin to back with skewer. Fold wings across back
   with tips touching.  Fill body cavity lightly. (Do not pack as stuffing
   will expand.)  Tuck drumsticks under band of skin at tail or skewer to
   tail.  Spoon any remaining stuffing into a small ungreased casserole;
   cover.  (Refrigerate leftover stuffing until 30 minutes before turkey is
   done.  Bake covered until hot, bout 45 minutes.)  Heat oven to 325
   degrees F.  Place turkey breast side up in roasting pan. Brush with
   Margarine.  Insert meat thermometer in thigh muscle or breast, not touching
   the bone. (Tip of thermometer can be inserted in center of stuffing also)
   Do not add water and do not cover.  Roast until done, 3 1/2 to 4 hours.
   Place a tent of aluminum foil loosely over turkey when it begins to turn
   golden.  After 2 1/2 hours, cut band or remove skewer holding legs.
   Turkey is done when the thermometer placed in the thigh muscle registers
   185 degrees or drumstick meat feels very soft when pressed between
   fingers. (Thermometer inserted in the stuffing will register 165 degrees
   F.)  Let stand about 20 minutes before carving.  As soon as possible after
   serving, remove every bet of stuffing from the turkey.  Cool stuffing and
   turkey promptly; refrigerate separately, and use within 2 days.
   Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and
   onion in margarine in 10-inch skillet until chayote is tender. Stir in
   cilantro, salt, thyme, and sage until well blended.  Stir in about 1/3 of
   the cornbread cubes.  Turn mixture into deep bowl.  Add the  remaining
   cornbread cubes and pecans.  Toss and fill turkey.