Cornbread Stuffing For Roast Turkey Food

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
• Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
• Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
• Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• 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.
• 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.
• Reduce oven heat to 325 degrees F (165 degrees C).
• 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.
• 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.
• 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.
• 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.

TURKEY CORNBREAD STUFFING

Steps:

• Cut cornbread into small cubes. Peel onions, rinse celery and dice both along with ham. Heat butter in a frying pan and saute onion, celery and ham. Remove from heat and cool.
• Preheat oven to 200°C (approximately 400°F).
• Rinse herbs, pat dry, chop leaves and mix with cornbread and onion mixture. Pour in 250 ml (approximately 1 cup) broth, mix together and season with salt and pepper. Let stand for 10 minutes. Rinse turkey with cold water, pat dry and season with salt inside and out. Stuff with cornbread mixture. Place in a greased roasting pan and bake on lowest rack for 45 minutes. Baste with butter and lower temperature to 160°C (approximately 325°F). Roast for another 3-3 1/2 hours. Remove turkey from roasting pan and keep warm. Simmer juice from roasting pan with remaining broth in a saucepan. Strain through a sieve into a new pot. Mix cornstarch with a little cold water and pour in. Bring sauce to a boil, thicken and season. Serve turkey on a platter with apples and berries if desired.

TURKEY WITH CORNBREAD DRESSING

Steps:

• In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• In skillet, saute celery and onion in butter until tender.
• Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
• Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
• Stuff the cavity and neck of turkey.
• Fasten openings.
• Tie legs together.
• Place on rack in roasting pan.
• Brush with melted butter.
• Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
• Let stand for 20 minutes before cutting.

TURKEY WITH CHORIZO CORNBREAD STUFFING

Steps:

• Preheat oven to 325°F.
• Crumble chorizo into large skillet. Cook on medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; set aside. Wipe skillet with paper towels to remove grease.
• Melt butter in same skillet on medium heat. Add onion, celery, red pepper and jalapeño pepper. Cook and stir 7 minutes, or until vegetables are tender. Stir in sage and thyme. Set aside.
• Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
• Combine chili powder, garlic salt, oregano and black pepper. Set aside.
• Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
• Drain juices from turkey. Pat turkey dry with paper towels.
• Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
• Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Sprinkle with seasoning mixture. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during baking.
• Bake 4 hours, or until meat thermometer reaches 165°F when inserted in center of stuffing and 180°F when inserted in thickest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-½ hours to prevent over cooking of breast.

MAPLE-ROASTED TURKEY WITH SAGE, SMOKED BACON, AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F and remove the top rack.
• Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
• In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
• Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
• Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
• Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

ROAST TURKEY BREAST WITH CORNBREAD & WALNUT STUFFING

Steps:

• To prepare stuffing:.
• Heat butter in a large saute pan over high heat until very hot.
• Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
• Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
• Remove from the heat and allow to cool.
• Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix.
• When onion mixture is room temperature, combine with the bread and rice mix.
• Add enough chicken stock to moisten the bread well.
• Add the eggs and mix well.
• Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
• Preheat the oven to 350°F.
• To stuff turkey:.
• Lay out the turkey breast on a cuttin board.
• Spread the stuffing evenly on the turkey to 1/2" from the edge.
• Roll the breast up and tie securely with twine.
• Heat olive oil in a large saute pan until smoking hot.
• Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°F.
• Allow to cool 2-3 minutes before removing the twine and slicing.
• Place on a pretty serving platter and enjoy!

TURKEY WITH SAUSAGE-CORNBREAD STUFFING

Steps:

• In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). , Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.

ROAST TURKEY WITH CORN BREAD AND KALE STUFFING AND PAPRIKA GRAVY

Steps:

• Make the stuffing:
• In a large skillet cook the onions and the celery with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)
• Rinse the turkey inside and out, pat it dry, and season it with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and tie the drumsticks together with kitchen string. Transfer the remaining stuffing to a buttered baking dish and reserve it, covered and chilled. Spread the turkey with 1/2 stick of the butter, season it with salt and pepper, and roast it on a rack in a flameproof roasting pan in a preheated 425°F oven for 30 minutes. In a saucepan melt the remaining 1 stick butter and let it cool. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the melted butter. Roast the turkey, lifting the cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer. During the last hour of roasting bake the reserved stuffing, drizzled with the stock and 1/2 cup of the pan juices and covered loosely. Discard the cheesecloth and the trussing string, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and let it stand, covered loosely with foil, for 25 minutes.
• Make the gravy:
• Skim all but 1/3 cup of the fat from the roasting pan, add the flour to the pan, and cook the roux over moderate heat, whisking, for 3 minutes. Add the paprika and cook the mixture for 30 seconds. Add the stock in a stream, whisking, bring the mixture to a boil, whisking, and salt and pepper to taste. Simmer the gravy, stirring occasionally, for 10 minutes and transfer it to a heated sauceboat.
• Garnish the turkey with the kale leaves and the paprika leaves.

OVEN-ROASTED TURKEY BREAST WITH LEEKS AND CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F
• Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool.
• In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.
• Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.
• Place the remaining stuffing in a small baking dish and cook alongside the turkey.
• Tie in 4 places with kitchen twine and season with salt and pepper.
• Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Combine the figs, honey and lemon juice in a large bowl; add 3 cups warm water. Cover with plastic wrap and set aside until the figs are tender and soft, 20 to 25 minutes. Pour off the liquid into a separate bowl; set aside.
• Make the stuffing: Heat the olive oil in a large skillet over medium heat. Add the onions and rosemary and gently saute until translucent, about 4 minutes. Add the sausage and saute until browned, 10 to 12 minutes. Scrape the sausage mixture into the bowl with the figs. Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk the eggs, heavy cream and 1/2 cup stock; pour over the cornbread-sausage mixture and stir to combine, adding up to 1/2 cup more stock if the mixture is dry. Set aside while you work on the turkey.
• Preheat the oven to 350 degrees F. Rinse the turkey thoroughly inside and out with cold water and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and massage the 1 stick softened butter onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing. Cross the legs over each other and tie with kitchen twine. Put the turkey on a rack in a large roasting pan and place it in the oven. Roast 2 hours.
• Meanwhile, make the glaze: Bring the reserved fig liquid to a simmer in a small saucepan over medium heat; cook until reduced by half, 10 to 12 minutes. Add the balsamic vinegar and cook until syrupy, about 8 more minutes. Cut up the remaining stick of butter and whisk it into the glaze.
• After the turkey has roasted 2 hours, baste it with the fig glaze and continue roasting until a thermometer inserted into the meaty part of the thigh registers 170 degrees F, 30 minutes to 1 hour more. (If the legs or breast brown too quickly during roasting, cover them with foil.) Transfer the turkey to a platter or cutting board, loosely cover with foil and let rest up to 30 minutes before carving. Garnish with rosemary sprigs.