Turkey:
Preheat oven to 400 degrees.

Wash turkey well under cold running water. Pat dry. Tuck wings underneath body. Remove excess fat from cavity. Generously coat outside of turkey with 2 tablespoons oil. Season skin and cavity with salt. Season cavity generously with pepper.

Place turkey in roasting pan, uncovered, and place in preheated oven. Roast for 20 minutes or until skin is golden brown. Lower temperature to 325 degrees and roast for 3 hours and 30 minutes (or 18 minutes per pound), basting the breast every 15 minutes with chicken stock and remaining 2 tablespoons oil. (If skin begins to get too brown, cover with aluminum foil). Put onion, celery, and carrot around turkey in the last hour of cooking. To check for doneness, stick a cooking fork in between the breast and leg at the joint. If juices run clear, turkey is done. Remove pan from oven and carefully place turkey on a warm platter and allow to rest for 15 minutes before slicing.

Bring juices and vegetables to a boil in the roasting pan over medium heat on the stove top. When boiling, cook for 2 minutes, scraping pan, then pour through a fine strainer. With a small ladle, push the solids through. If necessary, remove grease. Reserve 1 cup or more of sauce for Chili-Pecan Sauce. Keep turkey and sauce warm until ready to serve.

When ready to serve, slice four portions from the turkey breast. Spoon a portion of Cornbread-Sweet Potato Dressing in the center of each of four hot plates. Fan the sliced turkey over dressing. Ladle Chili-Pecan Sauce over turkey, allow it to spill out onto the plate. Spoon a small portion of Cranberry-Jalapeno Relish behind dressing. Serve immediately. Dessing:
Preheat oven to 350 degrees. In a large bowl, break up the dried cornbread and sweet potato biscuits into small pieces and mix together. Set aside.

heat oil in a large saute pan over medium heat. When hot, add onion and celery and saute for 5 minutes or until onion is transparent. Add chicken stock, sage, thyme, celery seeds, and pepper and bring to a boil. When boiling, pour over the broken-up bread. Stir to combine and let cool slightly. When cool, add egg and mix until thoroughly blended. Season with salt.

Place dressing in a buttered 2-quart casserole. Smooth top. Place in preheated oven and bake for 45 minutes or until firm and light brown. If dressing begins to get too brown, cover top with foil. Serve hot.

Biscuts:
Preheat oven to 375 degrees. Sift dry ingredients into a mixing bowl. Cut shortening into dry ingredients until the size of small peas. In a separate bowl, combine milk and sweet potatoes, then blend into flour mixture until dough just comes together.

Roll out dough on a floured surface to 1/2-inch thickness. Cut with a 2-inch biscuit cutter and place biscuits on an ungreased baking sheet. Place in preheated oven and bake for 12 minutes, or until lightly browned. Serve warm.

Chile-Pecan Sauce:
Heat oil in a medium saucepan over medium heat. When hot, add shallots, garlic, and jalapenos and saute for 2 minutes. Add chili powder, cumin, coriander, oregano, and cayenne. Saute for 2 minutes. Add turkey sauce and demi-glace. Bring to a boil. Lower heat and simmer for 20 minutes. Stir in pecans and season with salt and lemon juice. Serve hot.

Cranberry-Jalapeno Relish:
Peel zest from orange with a sharp potato peeler. Remove white pith and seeds from orange.

Quickly chop cranberries, orange zest and pulp, ginger, cilantro, and jalapeno in a food grinder using a small dice. Do not puree. Add maple syrup and mix well. Cover and set aside for at least 30 minutes before using.

Yield: 6 servings

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