Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

Directions

In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender.

Remove from the heat.

In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper.

Stir in the onion mixture.

In a small bowl, whisk together broth and egg.

Stir into the corn bread mixture.

Toss to coat well.

Preheat oven to 325°F.

Rinse turkey, drain and pat dry.

Remove neck and giblets; set aside to make the Giblet Gravy.

Stuff and truss turkey.

Place, breast-side-up, on a rack in a large roasting pan.

Brush with oil.

Insert roasting thermometer in turkey thigh without touching bone.

Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Roast turkey for 3 to 3½ hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary.

Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Meanwhile, cook neck and giblets for giblet gravy.

Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy.

Prepare gravy.

Carve turkey, discarding skin.

Serve turkey and dressing with gravy.