Name: Turkey with Cornbread Stuffing
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Cornmeal - ¾ cup; Water - 1 ¼ cups; Whole wheat flour - 1 cup; White sugar - ⅓ cup; Baking powder - 1 tablespoon; Salt - ½ teaspoon; Egg - 1; Vegetable oil - ¼ cup; Bacon, or more to taste - ¼ pound; Onion, chopped - 1 large; Garlic, minced - 2 cloves; Celery stalk, chopped - 6; Red bell pepper, diced (Optional) - 1; Poultry seasoning - 4 teaspoons; Dried rubbed sage - 4 teaspoons; Dried oregano - 4 teaspoons; Rye bread, cubed - 1 (1 pound) loaf; Low-sodium chicken broth - 2 cups; Whole turkey, neck and giblets removed - 1

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Turkey with Cornbread Stuffing

1. Cornmeal - ¾ cup

2. Water - 1 ¼ cups

3. Whole wheat flour - 1 cup

4. White sugar - ⅓ cup

5. Baking powder - 1 tablespoon

6. Salt - ½ teaspoon

7. Egg - 1

8. Vegetable oil - ¼ cup

9. Bacon, or more to taste - ¼ pound

10. Onion, chopped - 1 large

11. Garlic, minced - 2 cloves

12. Celery stalk, chopped - 6

13. Red bell pepper, diced (Optional) - 1

14. Poultry seasoning - 4 teaspoons

15. Dried rubbed sage - 4 teaspoons

16. Dried oregano - 4 teaspoons

17. Rye bread, cubed - 1 (1 pound) loaf

18. Low-sodium chicken broth - 2 cups

19. Whole turkey, neck and giblets removed - 1

How to cook deliciously - Turkey with Cornbread Stuffing

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.

2. Stage

In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.

3. Stage

Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.

4. Stage

Reduce oven heat to 325 degrees F (165 degrees C).

5. Stage

Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.

6. Stage

Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.

7. Stage

Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.

8. Stage

Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.