Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing
Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.
Yield
12 servingsPrep
18 minCook
3½ hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | large |
yellow onion
chopped |
|
| 5 | cups |
cornbread
crumbled |
* |
| 5 | cups |
bread crumbs
toasted fresh |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | cup |
chicken broth
lower-sodium |
|
| 1 | large |
eggs
lightly beaten |
|
| 12 | pounds |
turkey
fresh or frozen and thawed |
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 1 | large |
yellow onion
chopped |
|
| 1.2 | l |
cornbread
crumbled |
* |
| 1.2 | l |
bread crumbs
toasted fresh |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
poultry seasoning
|
|
| 1.3 | ml |
black pepper
|
|
| 177 | ml |
chicken broth
lower-sodium |
|
| 1 | large |
eggs
lightly beaten |
|
| 5.4 | kg |
turkey
fresh or frozen and thawed |
|
| 15 | ml |
vegetable oil
|
|
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.
