Cumin-and-Oregano Rubbed Turkey with Chorizo-and Cornbread Stuffing
Contributed by: Chris WebAdmin. of RecipesNow.com
If you have ever wanted to be part of a large loving latin family or have ever been fascinated by Latin-American cooking, you will enjoy Our Latin Table.
With his beautiful 162 page book, Fernando Saralegui brings you into the fold to share his memories and a unique fusion of cuisines. A seemless melding of Spanish, Cuban and American cooking styles generates mouthwatering recipes which combine the best of each.
Richly photographed (featuring family, friends and food) this publication is more than mere recipes. Our Latin Table is a celebration of family and friends and a guide to creating just the right atmosphere.
Have you have been intimidated by Latin-American cooking in the past? The step-by-step instruction in this extraordinary cookbook will help you. Begin with the list of essential ingredients for a latin pantry, continue with Cuban bar requirements and then the list of recommended tunes. You can even find the right wine for every occassion in its pages.
Seventeen menus offer something for every occassion:
- New Year's Eve
- Good Luck Fishing Trip
- Christening Lunch
- Midweek Dinner
- Easter Lunch
- Three-Day-Weekend Dinner
- Softball Mixed-Grill Picnic
- Fourth of July Latin Clambake
- Engagement Party Buffet
- Traditional Late Lunch in the Campo
- Early Fall Gathering, Stromy
- Surfing and Refuelling
- Cuban Tahnksgiving
- Monday Night Football Party
- Christmas Eve Mariscada
- Christmas Family Brunch
- Spanish Winter Family Dinner
and demonstrate a determined effort to make any reason to eat an event worthy of celebration.
Experience fusion cooking at its finest with Our Latin Table: Celebrations, Recipes, and Memories.
Steamed Yuca with Mojo
- 16-pound turkey, fresh or defrosted
- 3-4 cups Cornbread Stuffing (recipe follows)
- Kitchen string
- Cumin Rub (recipe follows)
- 1 1/2 cups (3 sticks) unsalted butter
Preheat the oven to 400 degrees.
Remove the plastic piece from the legs of the turkey, if necessary, and the gizzard package and neck from the cavity. Rinse the turkey inside and out with very cold water and pat dry with paper towels.
Loosely stuff the turkey with the stuffing. Pull the legs together so that they overlap. Use the kitchen string to tie the legs together. Spoon any leftover cornbread stuffing into a buttered ovenproof casserole dish. Bake in a 350-degree oven, uncovered, for 20-25 minutes, or until crispy and golden brown.
Using your hands, gently rub about half to three quarters of the cumin rub over the exterior of the turkey, working it lightly into the skin. Reserve the remaining rub for basting the turkey during roasting.
Place the turkey on a rack in a large roasting pan. Roast uncovered for 30 minutes until the skin starts to brown, then cover with aluminum foil.
Meanwhile, in a small saucepan, melt the 3 sticks of butter over medium heat. Stir in the remaining rub. Set aside, covered, to keep warm. Use a pastry brush to baste the turkey with the seasoned butter every 30 minutes during roasting.
Reduce the heat to 325 degrees and roast the turkey for about 4 1/2 hours, or until the juices run clear when the meat is pricked, the leg joints feel loose, and a meat thermometer registers 180 degrees when inserted in the thickest part of the thigh. Check the stuffing: the thermometer should register 165 degrees when inserted into the center of the stuffing.
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons cumin
- 5 tablespoons dried oregano
- 3 tablespoons smoked paprika (hot)
- 2 tablespoons salt
- 2 tablespoons fresh-cracked pepper
- 1/4 cup olive oil
In a small saucepan, melt the butter over medium heat.
Combine the seasonings and olive oil in a mixing bowl. Add the melted butter and stir to mix well. Set aside to cool to room temperature.
- 4 8 1/2-ounce boxes cornbread mix
- 1 cup toasted pine nuts
- 1 cup (2 sticks) unsalted butter, melted
- 2 large Spanish onions, chopped
- 10 cloves garlic, minced
- 4 small (7 ounces) chorizo sausages, diced
- 2 roasted red bell peppers, chopped
- 1 cup fresh oregano, chopped
- Salt and pepper to taste
Bake the cornbread according to package directions. While the bread is still warm, cut it into small cubes in the pan. Let the bread sit at room temperature, uncovered, for 12 hours or overnight. Remove the bread from the pan and crumble to make coarse breadcrumbs.
To toast the pine nuts, bake them on a baking sheet in a 300-degree oven for approximately 5 minutes until they turn golden brown. Watch carefully as they will burn fast. Immediately remove the nuts from the pan to a clean dish to stop them cooking.
In a medium sauté pan, melt the butter over medium heat. Sauté the onion and garlic until translucent but not browned, about 5 minutes.
In a large bowl, combine the breadcrumbs, pine nuts, sautéed onion and garlic, sausages, red pepper and oregano, mixing well. Season to taste with salt and pepper. The stuffing can be made up to this point a day in advance and kept refrigerated in an airtight container.
Reserve 3 to 4 cups of the stuffing to stuff the turkey.
Copyright © 2003 by Fernando Saralegui and Alvaro Saralegui.