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Spicy turkey and stuffing
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    Spicy turkey and stuffing

    The stuffing is best cooked separately in a baking dish to go along withyour turkey.

    First, mix the following ingredients. Reserve 2 Tbs. and sprinkle rest on turkey or if using turkey breast, lift up skin and sprinkle seasoning underneath, then replace skin. You might make more mix for a large turkey.

  • 1 Tablespoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • Second:
  • 2 medium apples -- coarsely chopped
  • 4 Tablespoons unsalted butter
  • 3 Tablespoons light brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • Process apples, butter, sugar, vanilla and nutmeg until smooth. Set aside.

    Third:

  • 3/4 pound ground pork sausage
  • 1 cup onions -- chopped
  • 1 cup celery, chopped
  • cup chopped green pepper
  • 2 teaspoons minced garlic
  • 1 4 oz. can chopped green chiles, undrained
  • 1-2 cans chicken stock
  • 1 package Pepperidge Farm Herbed Stuffing Mix.
  • 1 package Pepperidge Farm Cornbread Stuffing Mix
  • 1 cup chopped walnuts
  • Brown sausage in skillet over high heat for 3 minutes. Add onions, celery, green pepper, garlic and 2 T. seasoning mix, stirring well. Cook about 4 minutes, stirring occasionally and scraping skillet until sausage is well browned. Reduce heat, add green chiles and chicken stock and cook 5 min. stirring frequently. Add apple mixture and cook about 2 minutes more, stirring constantly. Remove from heat.

    In a large mixing bowl, place both packages of stuffing mix. Pour contents of skillet over dry crumbs and mix well. Mix in walnuts. If mixture is too dry, add more chicken broth or even water. This should make a moist but not soggy stuffing.

    Cover and bake at 350 degrees for about 25 minutes. Uncover and bake 10-15 minutes until lightly browned on top.

    From: Adapted from Paul Prudhomme's Stuffed Pork Chops recipe
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Sun, 16 Nov 1997

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