10
Recipes
Southwest Turkey with Corn Bread Stuffing
Spicy flavors of the Southwest will make this roast turkey a family favorite.
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 whole turkey or roasting chicken (8 pounds), thawed if frozen
Corn Bread Stuffing (below)
1. Heat oven to 350°F. Turn Function dial to Roast. Mix paprika, cumin, salt, pepper and garlic;
rub into turkey skin.
2. Make Corn Bread Stuffing. Stuff turkey just before roasting, not ahead of time. Fill body cavity
lightly with stuffing. (Do not pack; stuffing will expand while cooking.) Place remaining stuffing in
1-quart casserole; cover and refrigerate until turkey is done.
3. Place baking/drip pan on lowest position in oven; add roasting rack. Place turkey, breast side up,
on rack. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not
touch bone.
4. Roast uncovered 2 to 2
1⁄
2
hours, placing aluminum foil loosely over turkey when it begins to
turn golden, until thermometer reads 180°F and juice of turkey is no longer pink when center of
thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.
5. Place turkey on warm platter; cover with aluminum foil to keep warm. Add stuffing in casserole
to oven; roast covered 30 to 40 minutes or until hot. Let turkey stand about 20 minutes for
easiest carving. 8 servings.
Corn Bread Stuffing
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped pecans
1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves, crumbled
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1 package (8 ounces) corn bread stuffing
1 can (4 1/2 ounces) Old El Paso® chopped green chilies
Melt butter in 10-inch skillet over medium heat. Cook onion in butter about 2 minutes, stirring occa-
sionally, until crisp-tender; remove from heat. Stir together onion and remaining ingredients in large
bowl.
®Trademarks of General Mills, Inc. or its affiliates.
Reprinted with the permission of General Mills, Inc.
