Turkey in Red Chile Gravy
Total: 3 hours
12 teaspoons unsalted butter
2 pounds ground beef
16 cloves garlic
8 ribs celery
5 medium carrots
3 bunches scallions, minced
2 pounds roasted beets, peeled and roughly chopped
6 ounces pitted kalamata olives
2 cups fresh or frozen corn
1 cup cilantro leaves, chopped
kosher salt and freshly ground black pepper, to taste
20 dried New Mexico chiles, stemmed and seeded
8 dried chiles de arbol, stemmed
1 tablespoon ground cumin
1 teaspoon ground cloves
8 Saltine crackers
1 (16-pound) turkey, thawed, neck and giblets reserved
1 medium yellow onion, roughly chopped
1 cup flour
8 cups chicken or turkey stock
1. First, make the stuffing: Heat four tablespoons of butter in a 12-inch skillet, over medium-high heat. Add beef; cook, stirring, until well-browned, about 10 minutes. Finely chop half the garlic, five ribs celery, and three carrots, and add to skillet along with scallions; cook, stirring, until vegetables are soft, about 25 minutes. Transfer to a bowl; add beets, olives, corn, and cilantro. Season with salt and pepper; transfer to a 9" x 13" baking dish. Refrigerate until ready to use.
2. Make the chile sauce: Place both chiles in a bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain, reserving two cups soaking liquid, and transfer chiles to a blender with remaining garlic,cumin, cloves, crackers, and two cups soaking liquid. Purée until smooth; set aside.
3. Heat oven to 450° F degrees. Arrange neck and giblets on the bottom of a large roasting pan; place turkey, breast side up, in pan. Season with salt and pepper and rub with remaining butter; roast until skin is golden brown, about 1 hour. Reduce oven temperature to 350° F degrees, pour chile sauce over turkey, and cook, basting every 30 minutes. The process should take about two hours.
4. Transfer turkey to a cutting board; set aside. Pour pan drippings through a fine strainer into a bowl; discard solids. Meanwhile, place stuffing in oven; cook until golden browned on top, about 30 minutes; set aside.
5. Meanwhile, make the red chile sauce: Return one cup fat from the drippings to pan and place over two burners of the stove; heat over medium-high heat. Roughly chop remaining celery and carrots, and add to skillet along with onion; cook, stirring, until soft, about 15 minutes. Add flour; cook, stirring, until smooth, about three minutes.
6. Add stock; boil. Reduce heat to medium; cook, stirring, until gravy thickens, about 15 minutes. Pour through a fine strainer into a serving bowl, and season with salt and pepper.
7. Serve turkey with stuffing and red chile sauce on the side.