Roast Turkey Southwestern with Dressing

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Combine traditional turkey and dressing with southwestern flavours.
16 servings
6 ounces chorizo OR other hot sausage
1 package (1 pound) cornbread stuffing mix
1 can (17 ounces) whole kernel corn, drained
1 can (4 ounces) diced green chilies
2 teaspoons sage
1 teaspoon leaf thyme
1 (11 to 14 pounds) whole turkey
3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon Beau Monde Seasoning
1 teaspoon leaf thyme
Preheat oven to 325º F.

Dice or crumble chorizo. Stir and cook chorizo in large skillet until browned. Drain and set aside.

Prepare stuffing mix with butter and hot water as package directs. Add corn, chilies, chorizo, sage and thyme. Mix thoroughly.

Rub turkey inside and out with oil, then with the sage, poultry seasoning, Beau Monde seasoning, and thyme.

Spoon stuffing loosely into turkey cavities, using skewers to close. (Place any remaining stuffing in a covered baking dish and bake with the turkey for the last 45 minutes of roasting.) Roast turkey, uncovered, in roasting pan. Baste with pan juices every 45 minutes. Roast until thermometer inserted into thickest part of breast meat or in center of thigh registers 180°F degrees. An 11-pound turkey will take 3 to 4 hours, and a 14-pound turkey will take 3-1/2 to 4-1/2 hours.
Total Time
Bake Time 3 to 4-1/2 hours
Nutritional Facts
Total Fat grams 20.00
Saturated Fat grams 6.00
Cholesterol milligrams 107.00
Sodium milligrams 494.00
Total Carbohydrates grams 12.00
Protein grams 37.00
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