I want to make a Turkey Roulade for Thanksgiving- Spanish style citrus marinated turkey with chorizo cornbread stuffing. Is that something, including stuffing that can be prepped the day before so it's ready to cook, or it is too risky for contamination?
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You can make the stuffing a day ahead, just don't stuff it and don't put any raw eggs or meat in there.
We made the turkey pork one thanksgiving and our stuffing, was cornbread, sourdough, chorizo, caramelized sweet plantains, caramelized red onion, and pine nuts... it was awesome.
I'm going to do a hyrbid of this, and a roulade Jacques Pepin style- with the drumsticks still attached.
If you think it's safe let me know. Thanks for your help!!