For the stuffing:
  • ½ lb chorizo, peeled and thickly sliced
  • ¾ c Stonehouse Extra Virgin Persian Lime Olive Oil
  • 2 c. onion, minced
  • 1 1/2 celery ribs, chopped
  • 3 large garlic cloves, minced
  • 2 large poblanos or three large jalepenos, seeded, minced
  • 1 ½ TB. Thyme, chopped
  • 13 cups skillet corn bread
  • 2 cups stock
Salt and freshly ground pepper
For the cornbread :
  • 50 g cornmeal, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg, beaten to frothy submission
  • 1 c Buttermilk (or 1/2 & 1/2 with a few drops of vinegar added)
  • 1 tb. Stonehouse Persian Lime Olive Oil
For the turkey:
  • 3 ancho chilies, seeded
  • 3 large garlic cloves, smashed
  • 3 Tb. Stonehouse Extra Virgin House Blend Olive Oil
  • Salt and freshly ground pepper
  • 1- 18 lb. turkey at room temperature
  • 5 cups stock
  • ¼ c. all purpose flour
1. For the turkey preheat oven to 450 F. Put the anchos in a bowl and cover with hot water. Let soak until softened, about thirty minutes. Drain well. In a food processor, puree the anchos with the garlic and olive oil until smooth. Rub 2 Tb. Of the ancho mixture in the main turkey cavity. Loosen the skin at the neck and carefully extend your hands all the way to the thigh and leg. Rub the remaining ancho paste under the skin.
2. loosely fill the main turkey cavity with 5 cups of the stuffing and truss the turkey. Spoon 1 cup of the stuffing into the neck cavity and secure the skin with toothpicks. Spoon the remaining stuffing into a oiled baking dish and drizzle with 1 cup of stock..
3. set the turkey in a very large roasting pan and season it with salt and pepper. Roast the turkey for 30 minutes, then reduce the heat to 375 F. add 1 cup of stock to the roasting pan and roast the turkey for three hours longer, or until the internal temperature reads 160 F. cover the turkey if the skin browns quickly. Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes.
4. bake the stuffing in the baking dish for about 30 minutes or until heated through and crisp on top.
1. For the cornbread Preheat oven to 425, put iron skillet in oven to get it hot while you mix the ingredients. Mix dry ingredients thoroughly with a fork. Mix wet ingredients and combine with dry. Batter should be a bit loose. Take hot skillet out of stove and put on a slow burner. Heat the oil in skillet- spread it around. Pour batter into skillet and cook on top of stove for a bit. Put it in oven for 20 minutes or so. If doubling, it takes a little longer.
1. For the stuffing chop the chorizo into ½ “ pieces. In a large skillet, cook the chorizo over medium high heat, stirring occasionally, until the fat is rendered, about five minutes. Drain the chorizo and transfer to a paper towel lined plate.
2. wipe out the skillet and and heat ¼ cup of the lime oil in it. Add the onion, celery, garlic, poblanos and thyme and cook until softened. Transfer to a large bowl. Add the chorizo, cornbread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
1. For the gravy Pour the roasting pan juices into a large glass measuring cup. Skim off the fat. In a small cup, whisk ½ cup of stock with the flour and set aside. Set the roasting pan over 2 burners on high heat and deglaze with the remaining stock, scraping up any brown bits with a wooden spoon. Add the reserved pan juices to the roasting pan, and strain through a fine chinois into a medium saucepan. Reduce the liquid until three cups remain. Whisk in the reserved flour mixture and bring to a boil, and simmer until thickened. Adjust the seasoning and serve in a warmed gravy boat.