Food Network Magazine - (11)November 2020

CORNBREAD-ANDOUILLE

DRESSING

ACTIVE: 25 min l TOTAL: 25 min l MAKES: 2½ cups

2 tablespoons unsalted butter, margarine or

olive oil

1 cup ¼-inch-diced turkey andouille sausage or

smoked ham

½ cup finely diced onion

¼ cup finely diced celery, including some leaves

½ cup finely diced red or green bell pepper

1½ cups stale homemade or store-bought cornbread,

cut into 1-inch cubes

2 teaspoons poultry seasoning or Bell’s Seasoning

1 teaspoon finely chopped fresh thyme leaves or

½ teaspoon dried

Salt and freshly ground black pepper, to taste

1 large egg, slightly beaten

1 cup chicken stock or broth, as needed

1. In a large skillet, melt the butter over medium heat,
   then add the sausage and cook about 2 minutes.
   Add the onion, celery and bell pepper and sauté
   until the vegetables are tender but not browned,
   about 2 minutes. Remove from the heat and cool
   for 5 minutes.


2. In a large bowl, combine the cornbread cubes,
   poultry seasoning, thyme and salt and pepper.
   Stir in the cooled sausage mixture and egg.


3. Add the stock, a little at a time or as needed,
   until the mixture becomes moist but not wet. Cover
   with plastic wrap and refrigerate until ready to use.

JERK ROASTED TURKEY
ACTIVE: 30 min l TOTAL: 4 hr (plus 1 to 2 day marinating)
SERVES: 8

2 cups store-bought jerk sauce
1 10- to 12-pound turkey, giblets removed
Salt and freshly ground black pepper, to taste
Cornbread-Andouille Dressing (see right)
1 cup unsalted butter or margarine,
at room temperature

1. Rub the jerk sauce evenly over the outside and
   inside of the turkey. Place the turkey breast-side down
   in a 2-gallon heavy-duty resealable plastic bag.
   Squeeze out as much air as possible and seal
   the bag. Refrigerate and marinate for 24 to 48 hours,
   turning occasionally.


2. Position the oven rack near the bottom of the
   oven and preheat to 350 ̊. Remove the turkey from
   the plastic bag. Wipe off the jerk sauce inside and
   out, pat the turkey dry, and season generously
   inside and out with salt and pepper. Loosely pack
   the Cornbread-Andouille Dressing into the cavity.
   Pull back the skin over the breast and rub some
   butter under the skin. Rub the outside of the turkey
   with more butter, and sprinkle with salt and pepper.
   Truss the turkey if desired, and place breast-side up
   in a large roasting pan at least 2 inches deep.


3. Lower the oven temperature to 325 ̊ and roast the
   turkey, basting frequently with the pan juices, until
   a meat thermometer registers 165 ̊, 3 to 3½ hours;
   when the skin is golden brown, cover with foil to
   prevent over-browning. Remove the turkey from the
   oven and put it on a warmed platter. Cover loosely
   and let rest for 30 minutes before carving.

NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 137