AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: SmokinFatboy on November 24, 2008, 09:48:29 pm
-
Okay Mike this ones for you. You mentioned you wanted to try this for T-day. Sorry I missed you guys at the Pulte event, It looked like it was fun and you all had a blast.
Stuffing mix is (I apologize for lack of measurements, but I cook by handful-o-this, pinch-o-that, dash-o-this technique)
2-3lbslbs Chorizo - I use pork and beef, but it could be done with whichever you like.
Old cornbread (I use Jalepeno cornbread mix, baking as I type), or cornbread stuffing mix. About a gallon jugs worth
2 - 7oz cans of diced chiles, or about 6-8 diced fresh green chiles
2 cans zesty corn
about 2 cups onions diced
about 2 cups celery diced
few cloves garlic -(I don't think anyone can use to much garlic) could be why I never get sick or have many friends)
about a cup of shredded chedder
1/2 cop chopped cilantro
4-5 cups broth ( I make mine with the gizzards and neck, but I've used swansons just fine)
cook up chorizo (save drained fat for painting the bird later, gives great color)
then add onion and celery (oops forgot the stick of butter)
then in a bowl put it all together and add the amount of broth you like.
I like really moist stuffing so that it is ready to serve before puting it in the bird. (it keeps the bird from losing moisture to the stuffing and it still gets plenty of flavor from the bird)
I get chorizo seasoning and mix it in melted butter (2sticks) and freeze some of it to baste the bird in the breast (make slits in the breast under the skin, push in frozen butter) then stuff it and the rest of the mixture (not frozen) under the skin and on top. Then cook. I always have way more than fits in the bird, so I freeze some for later.
It's spicey, but it's a crowd pleaser.
This year I think I'm going to stuff the breast with chorizo instead of the butter mix.
I recommend inviting someone with CPR/1st aide training to dinner, as this is a butter laden artery clogging moment and may require emt's to clear the lines. ;D
-
Nice. That does sound like a good recipe. I like the cutting and inserting of the butter for later. I am certainly going to try that out.
You don't have this recipe in the time measurements that Force uses, do you? (cook for 1 Beer, then baste. Cook for 2 more beers, then baste, etc.?) ;D
-
Sure just substitute thick black coffee.
-
3rd baste you move to the mash......... then more mash.......... then well go to AGWA.........then forget about it........
-
I recommend inviting someone with CPR/1st aide training to dinner, as this is a butter laden artery clogging moment and may require emt's to clear the lines. ;D
Now that is my kind of meal! Interesting idea I love spicy food so this sounds like it is worth a shot!
-
Mike,
You should know better. When is comes to Force he is, well a Master Baster.
He has years of experience, just give him the props to do what he does best. ;D