Cooks Recipes | Turkey and Corn Bread Stuffing with Chili Gravy Recipe

Celebrate your Thanksgiving with this Southwestern-style turkey. Mild green chiles flavor both the stuffing and the gravy.

Turkey and Corn Bread Stuffing with Chili Gravy

1 (approximately 14-pound) turkey 1 cup diced peeled onion 3/4 cup diced celery 1/2 cup butter, divided use 4 1/2 cups chicken broth, divided use 3 cups corn bread stuffing mix 1 cup frozen corn 1 (4-ounce) can diced green chilies, divided use 1/2 cup chopped toasted walnuts 1 large egg, beaten 1 teaspoon crushed dried sage, divided use 1 teaspoon salt 3/4 teaspoon ground black pepper, divided use 1/2 cup all-purpose flour

Preheat oven to 325°F (160°C). Rinse turkey and pat dry; place in a roasting pan.
In a small skillet sauté onion and celery in half the butter until soft; transfer to a large bowl. Add 1 cup chicken broth, corn bread stuffing mix, corn, half the green chiles, walnuts, beaten egg, 3/4 of the sage, salt and half the pepper; mix until evenly combined. Spoon stuffing mixture into turkey cavity and truss with butcher's string.
Melt remaining butter with remaining sage in a small saucepan. Brush entire mixture evenly over turkey. Roast for 3 to 3 1/2 hours, uncovered, basting occasionally, until meat thermometer registers 170°F (80°C) in breast or 180°F (85°C) in thigh. Let stand loosely covered with foil while preparing gravy.
Pour fat and drippings from turkey pan into 4-cup measuring cup. Skim off and reserve 1/3 cup of fat. Discard remaining fat, reserving drippings. Add enough chicken broth to drippings to measure 4 cups. Melt reserved fat in medium saucepan over medium heat; stir in flour until smooth. Cook 2 minutes, stirring constantly. Gradually add broth/dripping mixture, remaining chiles and remaining pepper, stirring constantly. Bring to a boil, reduce heat and simmer for 5 minutes, or until slightly thickened.
Carve turkey and serve with gravy.

Makes 14 servings.

Video provided courtesy of HolidayKitchen.tv.