BELLA 13567 18QT Turkey Roaster - Manual (Page 11)

9
Recipes
Cranberry Apple Maple Glazed Stuffed Turkey
Serves 12-16
•
1 (12 - 15 lbs.) turkey, fresh or thawed
• 1 tablespoon flour
• 1 turkey roasting bag
Spicy Cornbread Dressing
•
2 (8 oz.) packages corn bread mix
• 2 tablespoons vegetable oil
• 1 lb. chorizo (may substitute any sausage of
your choice)
• 1 egg
• 2 onions, chopped
• 2 cheyote squash, seeded
and chopped
• 4 stalks celery, diced
• 1 cup chicken broth
(NOTE: Add 1/2 cup to
side dish in oven)
• 1/2 stick unsalted
butter, melted
• 1/4 cup chopped fresh parsley
• 2 tablespoons herbs de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Cranberry Apple Maple Glaze
•
3 tablespoons butter
• 1 (12-oz. bag) cranberries
• 1/2 cup maple syrup
• 3/4 cup frozen cranberry juice concentrate,
thawed
• 2 teaspoons apple cider vinegar
• 3/4 cup apple cider
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
1. Bake cornbread according to package directions. Cool and crumble cornbread into a large bowl.
2. Heat oil in a large skillet over medium-high heat. Cook chorizo until brown and crumbly, remove
meat from the skillet but keep the oil in the pan. Add onions, chayote squash and celery; cook
stirring occasionally until tender, about 5 minutes.
3. Toss the cooked mixture and the chorizo into the bowl with the crumbled cornbread. Stir in 1/2
cup chicken broth. Season with herbs de Provence, salt and pepper.
4. Fill the turkey cavity with as much of the stuffing mixture as will fit. Tuck wings behind the back
to truss the turkey.
5. Place remaining stuffing into a separate dish; drizzle 1 cup chicken broth over stuffing and finish
baking in the oven @ 177ºC/350ºF.
6. Brush turkey breast with butter, then, following the instructions on the turkey roasting bag, add
flour to the bag and distribute before placing the turkey in the bag (breast-side down).
7. Roast turkey for 40 minutes/kg or 18 minutes/lb.,
including stuffing weight.
8. 1 hour before estimated completion, using a kitchen scissors, cut and remove the bag, leaving the
bird and cooked juices in the pan.
9. Brush turkey generously with glaze. Replace lid and cook for another 45 minutes, or until meat
thermometer reaches 82ºC/180°F when inserted into the deepest part of the thigh.
10. Brush with remaining glaze. Carefully transfer the cooked turkey from the wire rack to a carving
board and loosely tent with foil. Allow turkey to rest for 20 minutes before carving.
SO-311685_13425, 13567_BELLA 18Qt Turkey Roaster IM.indd 9 2014-06-25 3:57 PM