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Roast Turkey with Cornbread Stuffing
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Submitted by:
Jimmy |
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This turkey and stuffing is a delicious classic Thanksgiving preperation that is not very difficult. |
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INGREDIENTS:
- 3 tablespoon(s) , Butter
- 1 medium , Yellow Onion Chopped
- 5 cup(s) , Cornbread Crumbled
- 5 cup(s) , Bread Crumbs Toasted
- 1 teaspoon(s) , Baking Powder
- 1 teaspoon(s) , Poultry Seasoning
- 1/4 teaspoon(s) , Pepper
- 3/4 cup(s) , Low Sodium Chicken Broth
- 1 large , Egg Lightly Beaten
- 12 pound(s) , Turkey
- 1 tablespoon(s) , Vegetable Oil
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| Instructions: |
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 3 1/2 hours or until thermometer registers 170°F, basting often and covering with foil to prevent over browning 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 |
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