Christmas Turkey With a Texas Accent

By theadmin

We wouldn’t go so far as to suggest you swap turkey for T-bones — Christmas is, after all, a holiday of tradition — but how about giving that turkey a spicy Texas kick with a glaze that’s as sweet as it is hot?

If you’re feeling really daring, make a stuffing that’ll complement and enhance the overall fiery vibe. You just might start a hot new tradition.

Texas Turkey With Jalapeño-Apricot Glaze

Ingredients
1 (10-pound) fresh or recently thawed turkey
1 (13-ounce) jar apricot jam
3 tablespoons olive oil
3 tablespoons tamari or soy sauce
2 tablespoons miso paste
3 jalapeños, finely chopped
Salt and pepper to taste

Method
Preheat the oven to 325 F. Dry the turkey with paper towels inside and out and sprinkle salt and pepper inside and out. Set the turkey breast-side up in a roasting pan.

Make the glaze. In a small saucepan over low heat, whisk together the remaining ingredients. Baste the turkey with a brush and put it in the oven. Continue to baste every 30 minutes.

Cook for 2 ½ to 3 hours or until a thermometer inserted in the thigh reads 180 F and the breast reads 165 F. Let the turkey rest at least 15 minutes before carving.

Jalapeño-Sausage Cornbread Stuffing

Ingredients:
1 ½ cups cornmeal
½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups whole milk
4 eggs, lightly beaten
1 cup canned corn, drained and rinsed
3 fresh jalapeños, finely chopped
2 cups grated cheddar cheese
¼ cup butter, melted, plus more for greasing the baking dish
1 pound sausage
Chicken stock

Method:
Preheat the oven to 400 F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.

Mix in the milk and two eggs. Fold in the corn, one jalapeño, cheddar cheese, and melted butter. Pour the mixture out onto the prepared baking sheet (the batter should be about ½-inch thick), slide into the oven, and bake for 30 minutes or until browned on the edges and firm in the middle. Let cool.

Slice the cornbread into 1-inch pieces and put back onto the baking sheet and into the oven for 20 to 30 minutes or until crisp.

While the cornbread is baking, cook the sausage. Squeeze the sausage out of the tube and brown in a large skillet, using a wooden spoon to break it up into small crumbles as it cooks. Remove the sausage onto a paper-towel-lined baking sheet.

Generously grease a 10 ¼-inch by 15 ¼-inch baking dish with butter. Whisk together two eggs, chicken stock, and two chopped jalapeños in a large bowl. Add crumbled cornbread and sausage and toss. Let sit for an hour, tossing every 15 minutes so all of the cornbread is wet. Pour into the baking dish and bake for 30 minutes or until set. Serves 10. Enjoy!