Roast Turkey and Cornbread Stuffing
WFAA Living the Healthy Life – November 1, 2011
Recipes provided by Chef Andrew Ormsby – Andrew Ormsby Catering and Southern Comforts Restaurant. 214-841-1917 www.ormsbycatering.com
One Twelve to Fifteen Pound Turkey
Three Tablespoons Olive Oil
Ground Black Pepper to taste
Four Sicks of Celery
2 Large Carrots
Three Medium Sized Onions
Two Sprigs of Rosemary
Roughly cut your vegetables and lay them in the bottom of your roasting pan along with the rosemary. Place the turkey on your chopping board and remove the neck and giblets and dry the cavity with a cloth. Rub the turkey all over with the olive oil then sprinkle with the salt, ground black pepper, smoked paprika and dried thyme. Place the turkey on top of the vegetables then pour about a half an inch of water into the pan, roast in a convection oven for about two hours on 400* convection, till golden brown. To test if your turkey is cooked, place a roasting fork or skewer through the fattest part of the turkey and check for heat all the way thru on your bottom lip and/or clear juices coming from puncture.
Two packets of Jiffy Cornbread made up ahead of time or a full Pyrex dish of your family’s favorite recipe.
One Large Onion, fine diced
One Carrot, fine diced
Two Sticks of Celery, fine diced
One Bunch of Green Onions, finely sliced
About a 1/4 a Cup of Pickled Jalapenos, chopped
1/2 a Cup of Chopped Dried Apricots
1/2 a Cup of Dried Cranberries
1/2 a Cup of Chopped Pecans
One Clove of Garlic, finely chopped.
1/4 Stick of Butter
Three Tablespoons of Olive Oil
1 Cup of Orange Juice
A good pinch of dried thyme, dried oregano and chopped fresh rosemary. If you can get all three fresh then great! Add to your liking.
Three Whole Eggs
Salt and Pepper to Taste
Take the precooked slab of cornbread and break it up with your hands so its like heavy grain. This should be done preferably cold so its probably best to cook it that morning or the day before. Place a good sized pot on the stove on medium, place in butter, olive oil and garlic into the pan, stirring till the garlic is lightly brown and sweated off. Throw in the onion, carrots, celery, green onion and stir till the vegetables are soft. Add the jalapenos, dried cranberries, apricots, and pecans and stir till everything is starting to cook together. Add your herbs and then the broken up corn bread. Now is the time to taste it with a spoon and then add your kosher salt and ground black pepper to taste. Once your happy with it, add the eggs and orange juice and stir in thoroughly. Now that the mix is ready, roll into nice size tourchon, or rolls, like demonstrated on the show, with plastic wrap. Tighten by twist tying the roll both ways like a cracker jack until the mixture is in tight. Then fold the ends underneath themselves. Then wrap again, with tin foil and place into a pan and flood with water so they are immersed. Put the pan in a preheated 350* convection oven and bake for about 45 minutes until the rolls are tight and take out and place the rolls on a flat pan. Put in the fridge to cool. They will unwrap and slice a lot cleaner when cold. Reheat and serve with the turkey.