Turkey With Garlic And Chili Pepper Stuffing
|Turkey||16 Pound (Thawed If Frozen)|
|Red bell peppers||2 Medium, chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), minced (Use Large Cloves)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Canned diced green chili peppers||8 Ounce (Drained)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Unseasoned dried whole wheat bread cubes/White bread cubes||8 Cup (128 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
|Chicken broth||1 Cup (16 tbs)|
Preheat oven to 325 °F.
To make stuffing, saute red bell peppers, onion and garlic in butter in medium saucepan over medium-high heat until crisp-tender.
Stir in chili peppers, parsley, salt and ground red pepper.
Combine bread cubes, cheese and vegetable mixture in large bowl.
Add enough broth to moisten.
Toss to mix.
Prepare turkey for roasting, stuffing neck and body cavities lightly.
Roast immediately according to package directions, or roast turkey un-stuffed and place stuffing in greased 2 1/2-quart casserole.
Cover casserole and bake alongside turkey 1 hour or until hot.