Roast Wild Turkey with Blue Cornmeal Chorizo Stuffing from Chef Stephan Pyles

Chorizo and chilies add bite to a Southwest-style corn
meal dressing created by celebrated Southwest chef
Stephan Pyles. Note that home economists now
recommend that you cook the dressing separately from
the turkey to be certain the dressing reaches 165 F interior
temperature, or actually take the temperature of the
dressing (as well as the turkey meat) if you prefer to stuff
the bird. If you choose to stuff the bird, stuff it very
loosely, as this will help the heat reach all parts of the
dressing quicker. Remove the dressing from the bird
before chilling or freezing for storage after dinner.

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  Howto & Style