Recipe - Roast Turkey Chorizo Stuffing

1 (1517 lb) turkey
1 tablespoon Salt
One half cup Unsalted butter or more; as
needed; melted

SALSA VERDE
1 pound Fresh tomatillos or
1 cn (13oz) tomatillos;
undrained
1 Clove garlic
4 Mild green chiles; parched,
peeled; seeded or
1 cn (7oz) whole green chiles
1 cup Fresh cilantro sprigs
One half Onion; chopped

GARBANZOCHORIZO STUFFING
1 One half pound Chorizo; casings removed,
thinly cut or sliced up
1 Recipe garbanzos (see index)
Or
2 cn (15oz) garbanzos; drained
One half cup Unsalted butter
2 Onions; chopped
2 Cloves (large) garlic;
minced
1 pound Chicken livers; trimmed,
quartered
1 pound Turkey livers; trimmed,
quartered
2 tablespoon Minced parsley
2 teaspoon Salt; or to taste

Prepare stuffing & set aside. Preheat oven to 400. Rub turkey inside & out
with salt. Stuff neck & body cavities of turkey; truss with skewers and
cotton thread. Set turkey, breast up, on a rack in a roasting pan. Roast
3One half to 4 hours or until skin is golden brown and a meat thermometer
inserted in thickest part of thigh (not touching bone) registers 185.
(Temperature of stuffing should be 170). During roasting, brush turkey with
melted butter every 15 minutes until drippings collect, then baste with
drippings. About 30 minutes before turkey is done, prepare Salsa Verde.
When turkey is done, let rest about 25 minutes to let juices settle, then
carve. Serve cut or sliced up turkey with stuffing and salsa. Makes about 1215
servings. GARBANZOCHORIZO STUFFING: Cook chorizo in a large skillet over
medium high heat until lightly browned. Drain off all but 2 Tbs fat; add
garbanzos and cook about 15 minutes or until browned. Remove from heat. In
another skillet, melt butter. Add onions and garlic and cook until onions
are soft. Add livers, cook, stirring until livers are crisp and brown on
the outside. Mash livers coarsely with a fork, combine liver mixture with
garbanzo mixture. Stir in parsley and salt. SALSA VERDE: If using fresh
tomatillos, remove husks & stems and steam over boiling water until soft
(about 15 minutes). Combine all ingredients in food processor or blender
and process until smooth. Let stand 1 hour at room temperature to blend
flavors before serving.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.