Chorizo Turkey Thighs

My family has always preferred dark meat turkey. You can have the breast, we'll take the drumsticks and thighs!

>> See it done!


Ingredients

• 1/2 lb Chorizo Sausage.
• 3 C Cornbread Stuffing mix (1 1/2 boxes).
• 3 - 5 lbs Turkey Thighs.
• 1 C chicken broth.
• 1 rib celery, chopped.
• 1 bu cilantro, chopped.
• 1 t chili powder.
• 1 clove garlic, minced.
• 1/4 t ginger.
• 1/4 t pepper.
• 1/4 t salt.
• 2 - 3 T olive oil.
• 1 small onion (1/2 C), chopped.
• 4 - 7 oz can chopped green chilis.

Preparation

1. Set oven to 325 F.
2. Heat up a large skillet, and add olive oil to cover the bottom.
3. Mix chorizo and onion in the skillet. Cook until the chorizo is slightly brown, and the onion is transparent.
4. Add celery and garlic, cook until celery is tender.
5. Add chopped chilis, stuffing mix and chicken broth.
6. Cook briefly, until most of the broth is absorbed by the stuffing mix.
7. Add the cilantro, toss briefly.
8. Spoon the stuffing mixture into a 9" baking dish.
9. Put turkey thighs on top of the stuffing mixture, with the skin side up.
10. Rub the skin with olive oil.
11. Mix chili powder, ginger, pepper, salt.
12. Rub the spice mixture into the thigh skin.
13. Roast in the heated oven 2 hours - or until a poultry thermometer reads 175 F.
14. Add more broth, until the stuffing is appropriately moist.
15. Toss briefly, and serve immediately.

See it Done!

Turkey thighs, 1/2 lb of chorizo sausage, chili powder / ginger / pepper / salt.

3 C stuffing mix, 1 C broth, 1/2 C chopped onion, 1 rib celery - chopped, 1 garlic clove - minced, 4 - 7 oz chopped chilis, 1/4 C cilantro.

Mix chorizo and onion in a heated large skillet, and cook until the onions are transparent.

Add chopped celery, and minced garlic.

Cook until celery is soft.

Add chilies, stuffing mix, and chicken broth. Cook briefly, until most of the broth is absorbed by the stuffing mix.

Add cilantro, and mix. Spoon the stuffing into a 9" baking dish.

Put thighs on to top of stuffing, skin side up. Rub olive oil into the skin.

Combine the chili powder / ginger / pepper / salt.

Rub the spice mixture into the skin.

Roast at 325 F for 2 hours - or until a poultry thermometer reads 175 F.

Wait.

Almost ready.

Add broth, until the stuffing is appropriately moist. Toss the stuffing briefly, and serve.