Holiday Turkey with Cornbread-Andouille Stuffing and Worcestershire Gravy
Recipe courtesy of Chef Matt Murphy, The Irish House, New Orleans, LA
Serves 8 to 10 about 1 1/4 lb per guest
Holiday Turkey with Cornbread-Andouille Stuffing
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Preheat oven to 325ºF.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion, garlic and andouille. Cook for 8 minutes, stirring occasionally. Lower heat, add the corn bread, bread crumbs, Creole seasoning, salt and pepper. Stir the mixture to thoroughly combine. In a small mixing bowl, beat together broth and egg. Stir into andouille-bread mixture.
Heat olive oil in a large saucepan over medium heat. Sauté the chopped onions until soft, about 7 minutes. Lower heat slightly. Add the tamarind paste, garlic, ginger and jalapeños. Cook over medium-low heat for 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, beer, orange juice, water, lemon and lime. Stir to combine and bring to a boi Add the cooked turkey neck and giblets. Reduce heat and simmer until it reduces to one-fourth its original volume.
Strain and serve hot.
Clean the turkey, drain and pat dry. Read Susan's Turkey Tips
Remove the neck and giblets and place in a small casserole dish. Roast neck and giblets until cooked through, about 20 minutes; remove from oven and reserve for gravy. Meanwhile, stuff the turkey cavity with andouille-corn bread stuffing and truss legs. Place in a large, lightly-greased roasting pan. Brush skin with vegetable oil. Roast turkey for 3 to 3 1/2 hours or until a thermometer inserted into the breast registers 180ºF, basting often. Cover with foil to prevent over-browning, if necessary. If there is leftover stuffing, bake in a covered casserole dish alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons of chicken broth if it becomes too dry.
Let turkey stand for 15 to 20 minutes before carving.
Serve with Worcestershire gravy.