Fiesta Latina by Rafael Palomino

Author:Rafael Palomino
Language: eng
Format: epub
ISBN: 9781452123769
Publisher: Chronicle Books LLC

Thanksgiving Turkey with Chorizo and Apple Stuffing

MAKES 30 TO 35 SERVINGS Although we all have our favorite Thanksgiving recipes, it’s often great fun to venture out into new territory. I encourage you to celebrate your next Thanksgiving with this very simple yet scintillating dish. My Thanksgiving customers always love this turkey and stuffing. The beer, paprika, garlic-herb, and cumin flavors—which can be overpowering on their own—meld richly into a flavoring that is truly Latino, and a great complement to the natural turkey flavor. The stuffing—a marriage of chorizo, cornbread, and apple—balances the soft turkey meat, adding a delightful melange of textures and flavors. Baking the stuffing separately makes it easier for you to prep. You can even cook the stuffing the day before and then reheat it just before serving.

Double recipe of Paprika Garlic-Herb Marinade

2 turkeys, 18 pounds each, preferably organic, washed and giblets removed

3 bottles of Aguila (Colombian) beer, or any light beer

STUFFING

4 dry chorizo or kielbasa sausages, or mild cooked sausage (about 12 ounces altogether), cut into 1/4-inch dice

3 cups stone-ground yellow cornmeal

21/4 cups unbleached all-purpose flour

3/4 cup whole-wheat flour

1 tablespoon baking powder

11/2 teaspoons salt

3 tablespoons light brown sugar, packed

5 eggs

11/2 cups sour cream

11/2 cups milk

1/2 cup apple juice or cider

8 Red Delicious apples, peeled and cut into 1/4-inch dice

Pinch of ground cumin

2 green onions, white and light green parts only, thinly sliced

1 tablespoon chopped chives

2 tablespoons unsalted butter, at room temperature

Rub the marinade all over the turkeys, cover, and refrigerate for at least 12 hours. Roast the turkeys in a preheated 350°F oven until done, about 51/2 hours. Baste every half hour to hour with the beer. If one part of the turkey skin looks like it’s getting too brown, simply cover it with a tent of foil. (To test for doneness, prick the skin at the thickest part of the thigh with a knife; the juices should run clear.) Let rest for about 20 minutes prior to carving.

Prepare the stuffing: Preheat the oven to 375°F. In a medium sauté pan over moderate heat, sauté the sausage until heated through and lightly browned. Set aside. In a large bowl, sift together the cornmeal and the flours (to keep it from getting lumpy). Stir in the baking powder, salt, and brown sugar. In a separate bowl, whisk together the eggs, sour cream, and milk. Add the wet ingredients to the dry, and mix until blended.

Add the apple juice. Stir in the chorizo, apples, cumin, green onions, and chives. Grease half a hotel pan (a 2-inch-deep, 12-by-12-inch baking pan) with the butter. Scrape the batter into the pan. Bake until the top is golden and a knife inserted in the center comes out clean, about 40 minutes. Let cool slightly; then cut into squares and serve at room temperature.

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