MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Poultry, Mexican, Main dish
       Yield: 8 servings
            Turkey; 10 To 12 Lbs
            Butter Or Margarine; Melted
            Southwest Stuffing
 MMMMM---------------------SOUTHWEST STUFFING--------------------------
       1 c  Chayote; Chopped, 1 Small
       4    Jalapeno Chiles; *
       2    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
   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.
   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