Blue Corn Stuffing:
1 recipe blue corn bread
3 oz. pumpkin seeds, toasted
11/2 lb. smoked sausage, chopped
1 onion, chopped
2 apples, chopped
2 Tbs. cumin seeds, toasted
24 oz. poultry stock

Blue Corn Bread:
12 oz. blue corn meal
3 c. flour
1 c. sugar
2 Tbs. salt
2 jalapeño peppers, minced
1 c. corn kernels
2 c. milk
12 eggs
1 lb. butter

Cranberry Salsa:
1 jalapeño pepper, minced
10 cilantro leaves
1 bag fresh cranberries
1 can mangoes in heavy syrup
Juice of 1 lime
1/4 tsp. salt

Rinse turkey well, and pat dry. Make a paste with all the ingredients. Rub the paste all over the turkey. Smoke-cook at 225ºF for 10 - 12 hours with hickory wood.

Blue Corn Stuffing:

Mix together dry ingredients. Mix together milk, eggs, and melted butter. Add wet ingredients to the dry ingredients. Do not over mix. Place in greased pan. Bake at 350ºF for 20 minutes. Remove from oven and let cool.

Place smoked sausage in a sauté pan and render the fat. Remove meat from pan and set aside. Place onions and apples in the pan. Cook until the apples and onions are caramelized. Remove from the pan. Combine meat, onions, apples, pumpkin seeds, and cumin. Mix well and add crumbled blue corn bread.

Moisten with broth and place in a prepared casserole.

Bake uncovered in a 350F oven for 20 minutes.

Cranberry Salsa:

Place jalapeño and cilantro in a food processor and mince. Add cranberries and mangoes with half of the syrup. Process until the mixture is somewhat chunky. Add lime juice and salt. Add more syrup if desired.

Yield: 10 servings