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Holiday Turkey with Cornbread-Andouille Stuffing and Worcestershire Gravy
LOUSIANA KITCHEN CULTURE34Ingredients
┅Seconds
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Ingredients
US|METRIC
9 SERVINGS
- 6 Tbsp. butter
- 2 yellow onions (diced)
- 2 oz. chopped garlic
- 1 lb. andouille sausage (finely diced)
- 8 cups corn bread (crumbled cooked)
- 8 cups fresh bread crumbs (toasted)
- 1 tsp. Creole seasoning
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 2 cups chicken stock
- 2 large eggs (beaten)
- 12 lb. fresh turkey
- 1 Tbsp. vegetable oil
- gravy (Worcestershire, recipe follows)
- 2 Tbsp. olive oil
- 2 onions (chopped)
- 1/2 cup tamarind paste
- 2 Tbsp. minced garlic
- 2 Tbsp. minced ginger
- 2 jalapeños (seeded and minced)
- 1/4 cup anchovies (canned, chopped)
- 1/4 cup tomato paste
- 2 whole cloves
- 2 Tbsp. freshly cracked black pepper
- 1/2 cup dark corn syrup
- 1 cup molasses
- 2 cups white vinegar
- 1 btl. dark beer
- 1/2 cup orange juice
- 2 cups water
- 1 lemon (thinly sliced)
- 1 lime (thinly sliced)
- turkey neck
- giblets
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