Roast Turkey With Cornbread Stuffing

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“The whole shebang - the bread, the stuffing, turkey *and* gravy. I like my stuffing to be a bit on the dry side so put the extra in a oil sprayed open dish and placing in oven for 30 or 40 minutes next to the turkey so that it is a little on the crisp side. That way there is some that is moist (from inside the bird) and some that is crispy. Made this the Christmas after it appeared in the magazine using fresh herbs (about 3 0r 4 times the quantity of dried) and it was a great success. Corn Bread Loaf Roast Turkey With Corn Bread Stuffing Exported from Now You're Cooking - User Friendly Recipe Software Corn Bread Loaf”

Ingredients Nutrition


  2. In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened.
  4. Spoon into greased 13-x 9-inch cake pan. Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey s tuffing.
  5. Bake in center of 375°F oven for 30 to 40 minutes or until bread is golden brown on top and tester inserted in center comes out clean.
  6. Let bread cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can he wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)
  8. In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened.
  9. Meanwhile, cut corn bread into small cubes (you should have about 18 cups); place in large bowl.
  10. Add vegetable mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten.
  11. Remove giblets and neck from turkey.
  12. Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed.
  13. Repeat with neck cavity; fold neck skin over stuffing and skewer to back.
  14. (wrap remaining stuffing in foil; set aside in refrigerator).
  15. Tie legs together with kitchen string. Twist wings backward under back.
  16. Place turkey, breast side up, on greased rack in roasting pan.
  17. Blend together butter, sage, oregano and pepper; rub over turkey.
  18. Tent loosely with foil, dull side out, leaving sides open.
  19. Roast turkey in 325°F oven, basting every 30 minutes, for 3-1/2 hours.
  20. Remove foil.
  21. Place reserved wrapped stuffing in oven alongside pan.
  22. Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F and juices run clear when turkey is pierced.
  23. Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving.
  25. Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan.
  26. Reduce heat and simmer, stirring often, for about 5 minutes.
  27. Strain into warmed gravy boat. akes 8 servings (with enough left over for 8 more servings).
  28. TIP: To thaw frozen turkey, let thaw in original wrapper on tray in refrigerator for 5 hours per pound. Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound.
  29. Contributor: Canadian Living Yield: 8 servings.

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