From Nancy Gerlach’s article, “Red and Green for the Holidays,” here is her favorite turkey main course.
Southwestern Roasted Turkey with Green Chile Piñon Dressing
This dressing is best when baked in the turkey. For safeties sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.
1/4 cup butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped green New Mexico chile, which has been roasted and peeled
6 cups coarsely crumbled cornbread
1 cup whole piñon nuts, or substitute chopped walnuts
2 tsp dried thyme
1 1/2 cups chicken broth
2 tbsp ground red New Mexican chile
1 10-12 lb turkey
Preheat the oven to 350 degrees.
In a saucepan over medium high heat, melt the butter and saute the onion and celery until soft. Combine the chile, onion mixture, cornbread, nuts and thyme in a large bowl and mix thoroughly. Add enough of the broth to thoroughly moisten, but not saturate, the mixture. Stuff the turkey cavity and sew it shut. Place any remaining dressing in a pan, and cook in the oven along with the turkey. Rub the chile powder over the outside of the bird.Roast the turkey for 20 minutes per pound, basting frequently with the pan juices, until done.