PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Southwestern Turkey W/garlic-ancho Chile Paste
  Back To Index
    Southwestern Turkey W/garlic-ancho Chile Paste

  • 10 tablespoons unsalted butter
  • 1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)
  • 1 1/4 cups chopped seeded fresh poblano chilies * (8 ounces)
  • 3 large jalapeño chilies, seeded, chopped
  • 2 1 pound packages frozen petite yellow corn kernels, thawed
  • 1 1/4 cups chopped green onions
  • 2/3 cup chopped fresh cilantro
    Buttermilk Corn Bread, 1 day old:
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 2 cups yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
    The Rest:
  • 4 large eggs
  • 1/4 cup sugar
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • Buttermilk Corn Bead:
    Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.

    Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.

    Stuffing:
    Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.

    Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.

    To bake stuffing in turkey:
    Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

    To bake all of stuffing in baking dish:
    Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

    Makes 10 to 12 servings.

    From: Bon Appetiticon
    Posted By: Epicurious.com
    Post Date: November 2001

    *BACK TO HOLIDAYS*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com