Fiesta Turkey with Chorizo and Cashew Stuffing

FIESTA TURKEY WITH CHORIZO AND CASHEW STUFFING / PAVO DE FIESTA CON CHORIZO Y NUEZ DE LA INDIA

Serves 10

Should you want a stunner for Thanksgiving dinner, right here’s your recipe, which is modeled on the traditions of coastal Veracruz. It leads to a moist, juicy fowl, with an irresistible adobo marinade and a to-die-for stuffing. The turkey is marinated for a day (or two) in a pineapple and orange adobo sauce. The adobo is poured over the turkey earlier than it goes into the oven, so it caramelizes because it thickens and seasons the fowl much more. The candy and tart flavors within the adobo harmonize with these within the stuffing, which is made with a gentle bread and a colourful mixture of components that embody cashews, tomatoes, and chorizo.

You will want to begin a minimum of a day forward so the fowl can marinate.

INGREDIENTS

FOR THE ADOBO MARINADE AND TURKEY

• 4 dried ancho chiles, stemmed and seeded

• 4 dried guajillo chiles, stemmed and seeded

• 8 garlic cloves, peeled

• 4 cups peeled, cored, and chopped contemporary pineapple

  
  
  TREASURES OF THE MEXICAN TABLE: Traditional Recipes, Native Secrets and techniques
  Pati Jinich
  
  

• 1 cup coarsely chopped white onion

• 1⁄2 cup packed darkish brown sugar or grated piloncillo

• 1⁄4 cup white vinegar

• 1 teaspoon dried oregano

• 1⁄2 teaspoon floor canela or cinnamon

• 1 tablespoon kosher salt, or extra to style

• 1⁄2 teaspoon freshly floor black pepper

• 1 tablespoon vegetable oil

• 2 cups freshly squeezed orange juice (from 5 to six medium oranges)

• 1 cup hen broth

• 1 (14- to 16-pound) turkey, rinsed and patted dry, giblets eliminated, neck reserved

FOR THE STUFFING

• 1⁄4 cup olive oil

• 8 cups diced brioche or challah ( 1⁄2-inch cube)

• 3⁄4 teaspoon kosher salt, plus extra for the

• croutons

• 1⁄2 teaspoon freshly floor black pepper,

• plus extra for the croutons

• 1⁄4 cup vegetable oil

• 1 pound Mexican chorizo, casings eliminated

• and chopped

• 2 cups finely chopped white onions

• 1 cup finely chopped celery

• 3 garlic cloves, finely chopped

• 1 pound ripe tomatoes, finely chopped, or 1 (15-ounce) can crushed tomatoes

• 1⁄2 teaspoon aniseseeds

• 1⁄2 teaspoon dried thyme

• 1⁄2 teaspoon dried marjoram

• 1⁄2 teaspoon dried oregano

• 1⁄4 teaspoon floor canela or cinnamon

• 2 cups hen broth

• 1 cup pitted prunes, finely chopped

• 1 cup cashews, finely chopped

FOR ROASTING THE TURKEY AND THE GRAVY

• 1 pound ripe tomatoes, chopped, or 1 (15-ounce) can crushed tomatoes

• 4 celery stalks, chopped

• 3 medium carrots, peeled and chopped

• 2 medium white onions, chopped

• 2 cups hen broth

DIRECTIONS

To marinate the turkey: One to 2 days forward, mix the ancho and guajillo chiles and garlic cloves in a medium saucepan, cowl with water, and convey to a boil. Scale back the warmth to medium and simmer for about 10 minutes, till the chiles and garlic are softened. Drain and switch the chiles and garlic to a blender. 

Add the pineapple, onion, brown sugar, vinegar, oregano, canela or cinnamon, salt, and pepper to the blender and puree till easy.

Warmth the oil in a medium saucepan over medium warmth. Add the chile puree and orange juice, stir, deliver to a simmer, and simmer, stirring often, for quarter-hour, or till the combination has thickened and darkened in coloration and the flavors have intensified. Add the hen broth, stir, and put aside to chill to room temperature. 

Slide the turkey and the neck into a big brining bag or plastic bag (you should utilize a kitchen rubbish bag) and place in a big bowl, with the turkey breast aspect down. Open up the bag and pour within the marinade. Attain in and therapeutic massage the marinade into and over the turkey, working it into the cavity and all of the crevasses. Seal the bag (go away it within the bowl). Place the bowl within the fridge and marinate for a minimum of 12 hours and as much as 48 hours (the longer the higher), turning the turkey within the bag a few instances to redistribute the marinade. 

To make the stuffing: Preheat the oven to 375 levels F, with a rack within the center. Brush a big baking sheet with 2 tablespoons of the olive oil. Put the bread in a big bowl, sprinkle with salt and pepper to style, drizzle the remaining 2 tablespoons olive oil over the bread, and toss nicely along with your palms. 

Unfold the bread evenly on the baking sheet and bake for five to six minutes. Take away the baking sheet from the oven, flip the items of bread over, and return to the oven for one more 5 to six minutes, or till golden. Return the croutons to the bowl and put aside. Transfer the oven rack to the bottom place and enhance the warmth to 400 levels F. 

Warmth 2 tablespoons of the vegetable oil in a big skillet over medium warmth. Add the chorizo and prepare dinner, breaking it aside with a few picket spoons or spatulas, till it has browned, 7 to eight minutes. Utilizing a slotted spoon, switch the chorizo to the bowl with the croutons, leaving as a lot of the fats as you may within the skillet.

Add the remaining 2 tablespoons vegetable oil to the skillet. Add the onions and celery and prepare dinner for about 5 minutes, till softened and simply starting to brown. Clear an area within the middle of the skillet, add the garlic, and prepare dinner till aromatic, lower than a minute, then combine with the onion and celery. Add the tomatoes and prepare dinner till they start to melt, about 2 minutes. Stir within the aniseseeds, thyme, marjoram, oregano, canela or cinnamon, 3⁄4 teaspoon salt, and 1⁄2 teaspoon pepper and prepare dinner, stirring often, for a minute or two. 

Stir within the hen broth and prunes and prepare dinner for one more 2 to three minutes to warmth by way of. Scrape the combination into the bowl with the croutons, add the cashews, and stir till nicely mixed. Let cool earlier than stuffing the turkey. 

To stuff and roast the turkey: Unfold the tomatoes, celery, carrots, onions, and turkey neck in a big roasting pan and pour within the hen broth. Take away the turkey from the bag. Stuff it with as a lot stuffing as will match. Scrape any remaining stuffing right into a bowl and put aside. Shut the cavity by crossing the legs and tying them with butcher’s twine. Set a roasting rack over the greens and place the turkey breast aspect up on the rack. Tuck the wing ideas below the turkey. Pour all of the marinade remaining within the bag over the turkey.

Switch the turkey to the oven and roast for half-hour. 

Scale back the warmth to 350 levels F, cowl the turkey loosely with foil, and roast for about 31⁄2 to 4 hours longer, basting midway by way of, till the temperature within the thickest a part of a thigh reaches 165 levels F. Take away the turkey from the oven and transfer the oven rack to the center. Switch the turkey, on the roasting rack, to a baking sheet, cowl loosely with foil, and let relaxation when you put together the remaining stuffing and the gravy. 

Pressure the liquid within the roasting pan by way of a sieve set over a bowl, urgent on the solids with the again of a picket spoon to get as a lot taste as doable. Measure out 1 cup and pour that over the stuffing you put aside within the bowl. Combine nicely and spoon the stuffing into an oiled or buttered baking dish. Place within the oven and bake till it’s heated by way of and the highest is calmly browned, 20 to 25 minutes.

In the meantime, pour the remaining strained cooking liquid right into a saucepan, deliver to a simmer over medium warmth, and simmer, stirring often, till it has decreased by half, 15 to twenty minutes. 

Carve the turkey and serve with the stuffing (from contained in the turkey and the baking dish). Serve the adobo sauce on the aspect.

Excerpted from PATI JINICH TREASURES OF THE MEXICAN TABLE: Classic Recipes, Local Secrets © 2021 by Pati Jinich. Pictures © 2021 by Angie Mosier. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

If you store utilizing our hyperlinks, we earn a small fee. It’s a good way to assist public media at no further value to you!