Prep Time: 45 minutes
Serves: 10


Romesco Stuffed

Smoked Turkey

1 Denninger’s Whole Smoked Turkey
275 ml Fever-Tree Ginger Ale

Preheat oven to 325ºF. Put the turkey in a roasting pan and add ginger ale. Roast for approximately 7 minutes per pound. Baste occasionally. Turkey is done when a meat thermometer placed into the thickest part of the meat reaches 165ºF.

Romesco Chorizo Stuffing

1 loaf Boulart Roasted Red Pepper Ciabatta, cut in 1” cubes
4 Denninger’s Chorizo or Smoked Paprika Sausage, casing removed
1 onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 Denninger’s Fire Roasted Peppers, diced
1 cup Kitchen Basics Chicken Broth
½ cup almonds, slivered
2 tbsp flat-leaf parsley, chopped
1 tsp smoked paprika
sea salt & freshly ground black pepper

Cook the chorizo in a skillet over medium heat until the fat has been rendered and sausage crumbled, about 5 minutes. Add the onions, celery, and garlic to the chorizo and cook until the vegetables have softened, about 10 minutes.

In a large bowl, combine the bread and sausage mixture. Add the chicken broth slowly; making sure that the stuffing is not too dry or too wet. Mix well.

Add the almonds, peppers, parsley, paprika, salt and pepper and mix again. Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 30 minutes. Cover loosely with foil if it starts to get too dark on top.