Maple Ginger Roasted Turkey

Ingredients and Instructions

Cornbread Chorizo Stuffing

Two loaves cornbread, home made or store -bought

4 tablespoons olive oil

1 tablespoon dried thyme

Salt and freshly ground black pepper, to taste

1-1/2 pounds chorizo or andouille sausages, ha lved lengthwise and cut into ½ -inch pieces

2 tablespoons unsalted butter

3 cups chopped red or yellow onions

Six ribs of celery, chopped

1 cup dried apricots, halved

1 cup dried cherries

1 cup coarsely chopped pecan halves

½ cup de -fatted chicken broth

Preheat oven to 350-degrees. Cut the cornbread into 1 -inch cubes. You should have about 12 cups. Place

the cubes in a large b owl and tos with 2 -tablespoons olive oil and the thyme. Season with salt and pepper.

Spread the cubes in one layer on two baking sheets; bake for 15 to 20 minutes or until lightly toasted, sha king

the pans occasionally. Cool and return to the bowl. Meanwhile, cook the chorizo in two batches in a no nstick

skillet over medium -high heat until brown. Using a slotted spoon, remove the chorizo and add to the

bowl of cornbread, discarding any fat. Place remaining olive oil and butter in a heavy saucepan. Wilt the o nions

and celery over medium -low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and

cherries; cook for five to ten minutes longer. Carefully fold into the cornbread along with the pecans, using a

rubber spatula. Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pe pper.

Cool to room temperature before stuffing the turkey. Note: Cook the stuffing in the turkey cavity and

neck. Any extra ca n be cooked in a loosely covered, oven -safe dish at 350 -degrees for 20 to 25 minutes.

Recipe makes 16 cups of stuffing; enough f or a 20 to 24 pound turkey.

Maple Ginger Glaze

*This glaze adds a rich shine to the turkey and enhances the flavor of the grav y. You may prepare the glaze

up to two days ahead.

2 tablespoons minced onion

1 tablespoon finely minced peeled fresh ginger

½ teaspoon finely minced garlic

2 tablespoons olive oil

½ cup fresh orange juice

¼ cup molasses

2 tablespoons ketchup

1 tablespoon each pure maple syrup, honey and grated orange zest

Salt and freshly ground black pepper, to taste

In a small, heavy saucepan , wilt the onion, ginger and garlic in olive oil over low heat for about five to seven

minutes, stirring once or twice. Add the remaining ingredients. Bring to a boil and cook for three to five mi nutes,

stirring. Reduce eat to medium and simmer for ten minutes to thicken sauce, stirring occasionally.

Strain and finely mi nce the onion, ginger and garlic; return to the sauce. Remove from heat and cool to room

temperature. Refrigerate, covered, un til needed.