Roast Turkey with Corn Bread-Chorizo Stuffing

Name: Roast Turkey with Corn Bread-Chorizo Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pounds turkey; 1/2 cup butter; 4 each onions chopped; 5 each celery stalks; 1 pound chorizo sausage; 6 cups cornbread crumbled, day-old; 3 cups bread cubed; 2 cups corn; 3 cups chicken broth; 1 cup white wine

Servings: persons

1
Wash turkey under hot water.
2
Pat exterior and cavities completely dry with paper towels.
3
Smear turkey with 4 tablespoon butter.
4
Saute onions and celery in the remaining butter over medium heat until translucent.
5
Remove with slotted spoon to a very large bowl.
6
Saute the chorizo in the same pan until lightly brown.
7
Remove to same bowl and add remaining stuffing ingredients.
8
Toss to combine completely.
9
Salt and pepper the turkey's cavity and loosely stuff the cavity and the neck with the bread-chorizo mixture, leaving some room for expansion during cooking.
10
Sew up and truss the turkey.
11
Return to rack in roasting pan and turn turkey on its left side.
12
Add 1 cup stock and wine gravy to pan.
13
Place in preheated 400F (200C) oven for 20 minutes.
14
Turn turkey onto its right side and continue roasting another 20 minutes.
15
Lower oven to 325F (160C).
16
Turn turkey breast-side-down and roast for 1 hour and 20 minutes.
17
Baste every 15 minutes or so, adding stock as needed.
18
Turn turkey breast-side-up and continue basting every 15 to 20 Remove to a heated platter to rest.
19
Skim off as much fat as possible from the pan drippings.
20
Transfer pan drippings, including brown bits, to a saute pan.
21
Reduce to a gravy over high heat.
22
Carve turkey.

3545

kcal

Calories

130

Fat

104

Carbs

467

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 pounds turkey, 1/2 cup butter, 4 each onions chopped, 5 each celery stalks, and more.

Yes, Roast Turkey with Corn Bread-Chorizo Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!