" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak


As I have said before turkey is one of the leanest most nutritious meats around and
throughout the year there are often sales on turkeys better than Christmas or Thanksgiving.

So why wait until those times to enjoy turkey? Next time you see great sale on turkeys, stock up! Not only is it good for you but very economical as leftovers can provide days worth of meals. Switch it up by changing the usual ingredients for something unexpected.
I have given the traditional turkey a southern flair by glazing it with a spicy honey mixture and kicking up the stuffing a notch by adding a couple different ingredients.

So have fun cooking turkey by adding your own ethnic flair and don't pass up on all the great benefits of this great meat.

Spicy Glazed Turkey with Southern Style Stuffing

  • 1 thawed 7 to 12 pound turkey
  • 2 tbs chili powder
  • 1 tsp minced garlic
  • 1/2 tsp allspice
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp ground chili's
  • 4 tbsp honey
  • 2 tsp water
  • ~ olive oil


  • 1 loaf of bread diced
  • 1 yellow onion diced
  • 1/2 a red bell pepper diced
  • one green onion sliced
  • 2 tsp minced garlic
  • 1/4 cup cooked bacon, prosciutto or other smoky type meat.
  • 1 tsp cumin
  • 1/2 tsp poultry seasoning
  • 2 cups chicken broth.
  • 3 tbs butter
Heat oven to 325F
In a frying pan melt the butter and cook the yellow onion and red pepper until soft add the spices, green onion and meat. Cook for another 5 minutes.
Place bread in a large bowl. Add the onion mixture and broth and mix well. Set aside to cool.
Prepare stuffing as above and let cool. Meanwhile, In a bowl mix spices, honey, garlic and water until well blended.
Remove neck and giblets from turkey. Rinse inner and outer cavities of the turkey and pat dry with paper towel. Stuff turkey and brush outer skin with olive oil.
Cover and place in the oven. Cook 3- to 31/2 hours
After the first 2 hours remove the cover and brush with the honey spice mixture. The temperature of the thermometer inserted into stuffing should read 165F and in the turkey thigh 180F when the turkey is fully cooked.
Remove turkey from pan to a platter and remove stuffing to a serving dish and carve turkey as desired. Place the roasting pan over 2 burners on the stove. Heat the drippings scraping the bits of turkey off the bottom of the pan. Add 1 cup of chicken stock.
Heat to boiling. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season with sage , thyme, salt and pepper or whatever you prefer to taste. At this point you may use a gravy separator to remove any fat for a lighter gravy if you wish. Strain gravy into a gravy boat and serve along side the turkey.

Wine Suggestion: Vidal


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