Try this for something different on Turkey Day!

Turkey with Southwest Stuffing

Ingredients
(8 servings)
1 x Turkey; 10 To 12 Lbs
1 x Butter Or Margarine; Melted
1 x Southwest Stuffing

SOUTHWEST STUFFING:
1 c Chayote; Chopped, 1 Small
4 ea Jalapeno Chiles; *
2 ea Cloves Garlic;Finely Chopped
1 c Onion; Finely Chopped, 1 Lg
1 c Margarine Or Butter; Melted
1 tb Fresh Cilantro; Snipped
1 ts Salt
1/2 ts Thyme Leaves; Dried
1/2 ts Sage Leaves; Dried
9 c Corn Bread; 1-inch cubes
1 c Pecans; Chopped

Instructions
Prepare Southwest Stuffing. Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack as stuffing will expand.) Tuck drumsticks under band of skin at tail or skewer to tail. Spoon any remaining stuffing into a small ungreased casserole; cover. (Refrigerate leftover stuffing until 30 minutes before turkey is done. Bake covered until hot, bout 45 minutes.) Heat oven to 325 degrees F. Place turkey breast side up in roasting pan. Brush with Margarine. Insert meat thermometer in thigh muscle or breast, not touching the bone. (Tip of thermometer can be inserted in center of stuffing also) Do not add water and do not cover. Roast until done, 3 1/2 to 4 hours. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. After 2 1/2 hours, cut band or remove skewer holding legs. Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers. (Thermometer inserted in the stuffing will register 165 degrees F.) Let stand about 20 minutes before carving. As soon as possible after serving, remove every bet of stuffing from the turkey. Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days.
SOUTHWEST STUFFING:

Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and onion in margarine in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme, and sage until well blended. Stir in about 1/3 of the cornbread cubes. Turn mixture into deep bowl. Add the remaining cornbread cubes and pecans. Toss and fill turkey.

Mexican Thanksgiving Alternatives

If you are a turkey around this time of year its a good time to keep a low profile - Turkeys however are not the smartest creatures and unfortunately for many of them their days are numbered!

If you live in the United States lets try and put some extra taste into your thanksgiving turkeys this year so why not try something a little different - we have found a great Mexican thanksgiving dish and of course it includes turkey!

Some call this one of Mexico’s finest dishes - it is known as Mole Poblano de Guajolote which loosely translates to Turkey in Chocolate Chile Sauce.

Mole poblano is a popular sauce and one unproven story about how it came about suggests that it was created by the nuns of Santa Clara and was intended to impress visiting officials to Mexico back in the 17th century. There is no proof of this however and there are plenty of other stories that suggest there were other events around the creation of this tasty recipe.

One of the most popular meals that uses the Mole sauce is of course the mole de guajolote which is now widely regarded as Mexico’s national dish.

The taste of this dish is so great that rumor has it that people have been known to make a special trip to Puebla (The home of this delicious dish) just to sample it.

Well to save you a long journey we have a Mole Poblano de Guajolote recipe - why don’t you try it. Rice, beans, tortillas and Guacamole are the traditional accompaniments.

Mexican Turkey Dishes

Mole Poblano de Guajolote Serves 6-8
Turkey Mole Serves 6