ROAST TURKEY WITH CORNBREAD SWEET POTATO DRESSING
CHILI PECAN SAUCE & CRANBERRY JALAPENO RELISH

1 12-pound fresh turkey

4 tablespoons olive oil

Kosher salt to taste

Black pepper to taste

2 cups chicken stock  

1 onion, peeled and chopped

1 rib celery, trimmed and chopped

1 carrot, trimmed and chopped

Preheat oven to 400 degrees F.

Wash turkey well under cold running water. Pat dry and tuck wings underneath body. Remove excess fat from cavity. Generously coat the outside of turkey with 2 tablespoons oil. Season the skin and cavity with salt and season cavity generously with pepper.

Place turkey in roasting pan, uncovered, and place in preheated oven. Roast for 20 minutes or until skin is golden brown. Lower temperature to 325 degrees F. and roast for 3 hours and 30 minutes (or 18 minutes per pound), basting the breast every 15 minutes with chicken stock and remaining 2 tablespoons oil. (If skin begins to get too brown, cover with aluminum foil). Put onion, celery, and carrot around turkey in the last hour of cooking. To check for doneness, stick a cooking fork in between the breast and leg at the joint. If juices run clear, turkey is done. Remove pan from oven and carefully place turkey on a warm platter and let rest for 15 minutes before slicing.

Bring juices and vegetables to a boil in the roasting pan over medium heat on the stovetop. When boiling, cook for 2 minutes, scraping pan, then pour through a fine strainer. With a small ladle, push the solids through. If necessary, remove grease.

Reserve 1 cup or more of sauce for Chili-Pecan Sauce. Keep turkey and sauce warm until ready to serve.

When ready to serve, slice four portions from the turkey breast. Spoon a portion of Cornbread-Sweet Potato dressing in the center of each of four hot plates. Fan the sliced turkey over dressing. Ladle Chili-Pecan Sauce over turkey and allow it to spill out onto the plate. Spoon a small portion of Cranberry-Jalapeno Relish behind dressing. Serve immediately.

Cornbread-Sweet Potato Dressing

1 day-old whole cornbread, well dried out

12 Sweet Potato Biscuits, (one day old) crumbled and well dried out, recipe follows

1-tablespoon olive oil or bacon fat

2 large onions, peeled and cut into 1/4-inch dice

2 ribs celery, trimmed and cut into 1/4-inch dice

2 cups chicken stock or turkey drippings

2 teaspoons chopped fresh sage

1 teaspoon chopped fresh thyme

1/2-teaspoon celery seeds

1/2-teaspoon fresh cracked black pepper

1 large egg, beaten

Kosher salt to taste

Preheat oven to 350 degrees F.

In a large bowl, break up the dried cornbread and sweet potato biscuits into small pieces and mix together. Set aside.

Heat oil in a large sauté pan over medium heat. When hot, add onion and celery and sauté for 5 minutes or until onion is transparent. Add chicken stock, sage, thyme, celery seeds, and pepper and bring to a boil. When boiling, pour over the broken-up bread. Stir to combine and let cool slightly. When cool, add egg and mix until thoroughly blended and season with salt.

Place dressing in a buttered 2-quart casserole. Smooth top. Place in preheated oven and bake for 45 minutes or until firm and light brown. If dressing begins to get too brown, cover top with foil. Serve hot.

Sweet potato biscuits

1 1/2 cups all-purpose flour

4 teaspoons baking powder

3/4 teaspoon kosher salt

2 tablespoons sugar

1/2 cup vegetable shortening

1/4 cup milk

1 1/2 cups mashed cooked sweet potatoes

Preheat oven to 375 degrees F.

Sift dry ingredients into a mixing bowl. Cut shortening into dry ingredients until the size of small peas. In a separate bowl, combine milk and sweet potatoes, then blend into flour mixture until dough just comes together.

Roll out dough on a floured surface to 1/2-inch thickness. Cut with 2-inch biscuit cutter and place biscuits on an un-greased baking sheet. Place in preheated oven and bake for 12 minutes or until lightly browned. Serve warm.

Chili Pecan Sauce

1 tablespoon canola oil

3 shallots, peeled and cut into 1/4-inch pieces

2 cloves garlic, peeled and minced

2 jalapeno chilies, seeded and finely chopped

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon finely chopped fresh oregano

1/2 teaspoon cayenne pepper

1 cup or more turkey roasting pan sauce

1 cup veal demi-glace (recipe follows)

1/2 cup toasted chopped pecans

Kosher salt to taste

Fresh lemon juice to taste

Heat oil in a medium saucepan over medium heat. When hot, add shallots, garlic, and jalapenos and sauté for 2 minutes. Add chili powder, cumin, coriander, oregano, and cayenne. Sauté for 2 minutes and add turkey sauce and demi-glace. Bring to a boil.

Lower heat and simmer for 20 minutes. Stir in pecans and season with salt and lemon juice. Serve hot.

Cranberry Jalapeno Relish:

1 large orange

1 cup whole cranberries

2 teaspoons grated fresh ginger

2 teaspoons chopped fresh cilantro

2 teaspoons chopped jalapeno chili

Maple syrup to taste

Peel zest from orange with a sharp potato peeler. Remove white pith and seeds from orange.

Quickly chop cranberries, orange zest and pulp, ginger, cilantro, and jalapeno in a food grinder using a small dice. Do not puree. Add maple syrup and mix well. Cover and set aside for at least 30 minutes before using.

Yield: 6 servings