Recipe

Turkey with Cornbread Stuffing

Name: Turkey with Cornbread Stuffing
Prep time: 60 min
Cook time: 210 min
Total time: 750 min
Yield: 15 servings
Ingredients: 3 tablespoons vegetable oil; 3 small dried red chiles, or more to taste; 1 teaspoon ground black pepper; 2 green onions, chopped; ¼ cup light sesame oil; 1 small shallot, chopped; ½ (16 ounce) can whole berry cranberry sauce; 1 cup turkey broth; ½ cup soy sauce; ¼ cup orange juice; ¼ cup white vinegar; ¼ cup plum wine; ¼ cup white sugar; 2 tablespoons chopped fresh ginger root; 2 tablespoons chopped garlic; 2 teaspoons grated orange zest; 1 (12 pound) whole turkey, neck and giblets removed; 3 tablespoons cornstarch; 2 cups cooked white rice; ½ cup cooked wild rice; ⅓ cup dried cranberries; ¼ cup chopped walnuts; 2 small green onions, chopped; 1 small shallot, chopped; 1 tablespoon sesame oil; ⅓ cup vegetable oil; ⅓ cup sesame oil

A Chinese take on the holiday roast turkey. The sauce is a sweet and spicy flavorful glaze on the crispy skin of the turkey with a hint of orange and cranberry. The whole red peppers with green onions on the side add a festive touch. The dressing is a savory rice dressing with cranberries and nuts. Sure to become a year-round favorite. Garnish with whole dried red peppers and green onions along the side.

Prep 60mCook 210mTotal 270mServes 15

Ingredients

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Instructions

1
Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2
Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3
Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4
Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5
Preheat oven to 325 degrees F (165 degrees C).
6
Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7
Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8
Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

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