Prep: 30 Mins Cook: 190 Mins
Celebrate your Thanksgiving with this Southwestern-style turkey. Mild green chiles flavor both the stuffing and the gravy.

Turkey and Corn Bread Stuffing with Chili Gravy


  • 1 (14-lb.) turkey
  • 1 cup diced peeled onion
  • 3/4 cups diced celery
  • 1/2 cup butter, divided
  • 4 1/2 cups chicken broth, divided
  • 3 cups corn bread stuffing mix
  • 1 cup frozen corn
  • 1 cup ORTEGA Diced Green Chiles, divided
  • 1/2 cup chopped toasted walnuts
  • 1 egg, beaten
  • 1 teaspoon crushed dried sage, divided
  • 1 teaspoon salt
  • 3/4 tsps. ground black pepper, divided
  • 1/2 cup flour


Preheat oven to 325°F. Rinse turkey and pat dry; place in a roasting pan.

In a small skillet sauté onion and celery in half the butter until soft; transfer to a large bowl. Add 1 cup chicken broth, corn bread stuffing mix, corn, half the green chiles, walnuts, beaten egg, 3/4 of the sage, salt and half the pepper; mix until evenly combined. Spoon stuffing mixture into turkey cavity and truss with butcher's string.

Melt remaining butter with remaining sage in a small saucepan. Brush entire mixture evenly over turkey. Roast for 3 to 3-1/2 hours, uncovered, basting occasionally, until meat thermometer registers 170°F in breast or 180°F in thigh. Let stand loosely covered with foil while preparing gravy.

Pour fat and drippings from turkey pan into 4-cup measuring cup. Skim off and reserve 1/3 cup of fat. Discard remaining fat, reserving drippings. Add enough chicken broth to drippings to measure 4 cups. Melt reserved fat in medium saucepan over medium heat; stir in flour until smooth. Cook 2 minutes, stirring constantly. Gradually add broth/dripping mixture, remaining chiles and remaining pepper, stirring constantly. Bring to a boil, reduce heat and simmer for 5 minutes, or until slightly thickened.

Carve turkey and serve with gravy.
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