More Great Recipes: Thanksgiving

Roast Turkey With Old-Fashioned Corn Bread Stuffing

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Member since 2007

Serves | Prep Time | Cook Time


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

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