Bella 18qt Turkey Roaster Manuel D'instructions page 11

Recipes
Cranberry Apple Maple Glazed Stuffed Turkey
Serves 12-16
• 1 (12 - 15 lbs.) turkey, fresh or thawed
• 1 tablespoon flour
• 1 turkey roasting bag
Spicy Cornbread Dressing
• 2 (8 oz.) packages corn bread mix
• 2 tablespoons vegetable oil
• 1 lb. chorizo (may substitute
any sausage of your choice)
• 1 egg
• 2 onions, chopped
• 2 cheyote squash, seeded and chopped
• 4 stalks celery, diced
• 1 cup chicken broth
(NOTE: Add 1/2 cup to side dish in oven)
• 1/2 stick unsalted butter, melted
• 1/4 cup chopped fresh parsley
• 2 tablespoons herbs de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
1. Bake cornbread according to package directions. Cool and crumble cornbread into a
large bowl.
2. Heat oil in a large skillet over medium-high heat. Cook chorizo until brown and crumbly,
remove meat from the skillet but keep the oil in the pan. Add onions, chayote squash
and celery; cook stirring occasionally until tender, about 5 minutes.
3. Toss the cooked mixture and the chorizo into the bowl with the crumbled cornbread.
Stir in 1/2 cup chicken broth. Season with herbs de Provence, salt and pepper.
4. Fill the turkey cavity with as much of the stuffing mixture as will fit. Tuck wings behind the
back to truss the turkey.
5. Place remaining stuffing into a separate dish; drizzle 1 cup chicken broth over stuffing and
finish baking in the oven @ 177ºC/350ºF.
6. Brush turkey breast with butter, then, following the instructions on the turkey roasting bag,
add flour to the bag and distribute before placing the turkey in the bag (breast-side down).
7. Roast turkey for 40 minutes/kg or 18 minutes/lb., including stuffing weight.
8. 1 hour before estimated completion, using a kitchen scissors, cut and remove the bag,
leaving the bird and cooked juices in the pan.
9. Brush turkey generously with glaze. Replace lid and cook for another 45 minutes, or until
meat thermometer reaches 82ºC/180°F when inserted into the deepest part of the thigh.
10. Brush with remaining glaze. Carefully transfer the cooked turkey from the wire rack to a
carving board and loosely tent with foil. Allow turkey to rest for 20 minutes before carving.
Cranberry Apple Maple Glaze
• 3 tablespoons butter
• 1 (12-oz. bag) cranberries
• 1/2 cup maple syrup
• 3/4 cup frozen cranberry juice concentrate,
thawed
• 2 teaspoons apple cider vinegar
• 3/4 cup apple cider
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
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