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

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.