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Caribbean turkey with spicy cornbread & chorizo stuffing
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Total Time:
6 hours 20 minutes
Experience Caribbean-infused turkey with flavorful stuffing. Adjust recipe for larger bird. Prepare cornbread stuffing in advance.
Ingredients:
  • 1 x 5-6 kg free-range turkey
  • 4 carrots
  • 2 clementines
  • 1 orange
  • 2 large onions
  • 2 sticks of celery
  • 1 tablespoon tamarind paste
  • 2 tablespoons allspice berries
  • 1 whole nutmeg for grating
  • 1/2 bunch of fresh thyme
  • 4 fresh bay leaves
  • 200 ml golden rum
  • 2 tablespoon sea salt
  • 2 tablespoons black pepper
  • 4 tablespoons olive oil
  • 1/2 tablespoons whole cloves
  • 1 tablespoon Tabasco
  • 1 tablespoon Tabasco Green Pepper sauce
  • 1 tablespoon Tabasco Chipole sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon olive oil plus extra for greasing
  • 1 red onion
  • 1 x 160 g tin sweetcorn
  • 1 small Scotch bonnet chilli
  • 25 g unsalted butter
  • 120 g plain flour
  • 170 g polenta
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 300 ml milk
  • 1 large red onion
  • 3 cloves of garlic
  • 1 Scotch bonnet chilli
  • 420 g fresh chorizo sausage
  • 750 g spicy cornbread (see recipe above)
  • 180 g jarred red peppers
  • 1/2 bunch of fresh coriander
  • 1 bunch of fresh thyme
  • 3 tablespoons olive oil
  • 150 ml golden rum
  • 375 ml organic chicken stock
  • 1 1/2 teaspoons paprika
  • 75 g unsalted butter (at room temperature)
  • 75 g dark muscovado sugar
  • 3 tablespoons dark rum
  • 800 g kale
  • 1 fresh red chilli
  • 2 cloves of garlic
  • 2-3 tablespoons olive oil
  • 3 tablespoons plain flour
  • 60 ml golden rum
  • 1 tablespoon tomato paste
Instructions:
  • - For the marinade, mix tamarind paste with 3 tablespoons of boiling water, crush the allspice berries, zest and juice the orange, finely grate half the nutmeg, pick thyme leaves, and chop bay leaves. Combine with remaining marinade ingredients in a large bowl, coat turkey with marinade, cover and refrigerate overnight. - For the spicy cornbread, preheat oven to 220°C/gas 7. Line a 24cm x 24cm baking dish with greaseproof paper. Sauté onion, sweetcorn, and Scotch bonnet in butter. Mix dry ingredients with onion mixture, milk, butter, and bake until golden brown. - For the stuffing, sauté onion, garlic, Scotch bonnet, and chorizo. Combine with cornbread, peppers, coriander, thyme, and bay. - For the rum butter, blend all ingredients, then chill. Preheat oven, stuff turkey, rub with rum butter, and roast. - Boil kale, sauté chili and garlic, add kale, and serve in a bowl. - Make gravy by deglazing pan with flour, rum, tomato paste, and kale water. Simmer, strain, and serve with turkey, stuffing, kale, and mashed potatoes.

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