Roast Turkey With Old-Fashioned Corn Bread Stuffing
3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil
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°.
Rinse turkey, drain and pat dry.
Remove neck and giblets; set aside to make the Giblet Gravy.
Stuff and tie 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 3 1/2 hours or until
thermometer registers 180°, basting often and covering with
foil to preventoverbrowning 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 gibletgravy. Prepare gravy.
Carve turkey, discarding skin.
Serve turkey and dressing with gravy