|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|
|2||stalks celery, diced|
|2||cloves garlic, minced|
|2||Denninger’s Fire Roasted Peppers, diced|
|1||cup||Kitchen Basics Chicken Broth|
|2||tbsp||flat-leaf parsley, chopped|
|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.