Cornbread Turkeys Food

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CARRY ME BACK CORNBREAD DRESSED TURKEY



Carry Me Back Cornbread Dressed Turkey image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 25

2 3/4 cups cornmeal
3 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 cups sour cream
3/4 cup milk
4 eggs
2 teaspoons salt
1/2 cup melted butter
1 (2 1/2 to 3-pound) boneless turkey breast, skin on
4 tablespoons butter, cut into chunks
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 pound andouille sausage, casings removed
6 tablespoons butter
1 large white onion, chopped
1 large garlic clove, lightly crushed with the side of a knife blade and minced
3 stalks celery, chopped
1/2 cup minced fresh parsley leaves
6 fresh sage leaves, minced
3 large sprigs fresh thyme, leaves stripped from stem and chopped
1/3 cup to 1 cup chicken stock, as needed to moisten dressing
1 cup dry white wine
1/3 cup all-purpose flour
1 cup chicken stock

Steps:

  • Preheat oven to 425 degrees F.
  • Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. Let cool in pan.
  • Let oven temperature reduce to 400 degrees F.
  • For the Turkey:
  • Rinse turkey breast and pat dry with paper towels. Slip chunks of butter under the skin. Season turkey breast with garlic powder, salt and pepper, to taste, and roast in 400 degrees F oven until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
  • For the Dressing:
  • Heat oil in a large skillet over medium heat. Saute sausage until browned. Remove to a utility platter with a slotted spoon and pour most of the fat from the pan leaving about 1 tablespoon. Melt butter in the skillet over medium heat. Saute onion, garlic, celery, parsley, sage and thyme until onion is translucent, being careful not to burn them. Remove from heat and set aside briefly. Cut cornbread into cubes or break it up with your hands into a large bowl (depending on the texture you like). Spoon the sauteed vegetables and herbs over the cornbread. Stir or use your hands to combine well and add enough chicken stock to moisten. Transfer to a baking pan and place in the oven until crispy on the outside, for approximately the last 25 minutes of the turkey's roasting time. Remove from oven and transfer to a serving dish in a warm place.
  • For the Gravy:
  • When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add wine to the remaining pan juices and cook over medium-high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately-low heat for a few minutes to make a roux. Add chicken stock and reduced wine, continuing to cook until gravy simmers.
  • Slice turkey and arrange on plate. Serve with cornbread dressing and gravy.

TURKEY WITH CORNBREAD STUFFING AND GRAVY



Turkey with Cornbread Stuffing and Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 10

1 (12-pound) turkey, thawed
1 box cornbread mix, prepared according to package directions
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can chicken with rice soup
1 stick softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper

Steps:

  • Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
  • Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
  • Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
  • In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
  • Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
  • The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
  • Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
  • Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
  • Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING



Fig-Glazed Roast Turkey with Cornbread Stuffing image

Provided by Tyler Florence

Categories     main-dish

Time 4h40m

Yield 8 to 12 servings

Number Of Ingredients 16

1 1/2 cups dried California figs, roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
Extra-virgin olive oil
2 large onions, finely chopped
1 tablespoon finely chopped rosemary leaves
1/2 pound sweet Italian sausage, removed from casing and crumbled
10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup heavy cream
1/2 to 1 cup chicken or turkey stock, homemade or store-bought
1 (10 to 12 pound) fresh turkey
2 sticks unsalted butter, (1 softened)
1/2 cup balsamic vinegar

Steps:

  • Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Pour off the liquid and reserve for the glaze.
  • Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all 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 together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey.
  • Preheat oven to 350 degrees F. Rinse the bird 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 using 1 stick of butter, massage it onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven.
  • In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey.
  • Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.

CORNBREAD TURKEY CASSEROLE



Cornbread Turkey Casserole image

Make and share this Cornbread Turkey Casserole recipe from Food.com.

Provided by carolinafan

Categories     < 60 Mins

Time 50m

Yield 3 casseroles, 24-30 serving(s)

Number Of Ingredients 8

3 (6 ounce) packages crushed cornbread stuffing mix
10 -11 cups cubed cooked turkey or 10 -11 cups cooked chicken
2 cups shredded cheddar cheese
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cups shredded swiss cheese

Steps:

  • Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
  • Combine the soups and milk.
  • Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
  • Sprinkle with Swiss cheese.
  • Cover and freeze 2 casseroles for up to 3 months.
  • Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  • To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey With Cornbread Stuffing image

Make and share this Roast Turkey With Cornbread Stuffing recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day old cornbread
2 cups fresh breadcrumbs
1 tablespoon sage
1 tablespoon poultry seasoning
2 eggs, lightly beaten
1 cup chicken broth
1 turkey (10-12 pounds)
melted butter

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 CORNBREAD STUFFING



Turkey with Cornbread Stuffing image

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

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.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

TURKEY AND CORNBREAD STUFFING CASSEROLE



Turkey and Cornbread Stuffing Casserole image

Make and share this Turkey and Cornbread Stuffing Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 3/4 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1 cup frozen peas
1/2 cup dried cranberries
4 medium green onions, sliced
2 cups cut-up cooked turkey or 2 cups chicken
1 1/2 cups cornbread stuffing mix
1 cup Bisquick
1/4 cup milk
2 eggs

Steps:

  • Heat oven to 400 degrees. Grease a 3 quart casserole.
  • Heat soup and milk to boiling in a 3 quart saucepan, stirring frequently.
  • Stir in peas, cranberries and onions. Heat to a boiling, stirring frequently, remove from heat.
  • Stir in turkey and stuffing mix. Spoon into cassertole dish.
  • Stir remaining ingredients until blended. Pour over stuffing mixture.
  • Bake uncovered 35 to 40 minutes or until a knife inserted in center some out clean.

Nutrition Facts : Calories 299, Fat 12.3, SaturatedFat 4.3, Cholesterol 119, Sodium 702.5, Carbohydrate 24.2, Fiber 2, Sugar 4.6, Protein 22.1

MINI TURKEY CORNBREAD SANDWICHES



Mini Turkey Cornbread Sandwiches image

I decided that some of my leftover deli sliced smoked turkey was just the thing to make mini-muffin sandwiches. The only question in my mind was to decide what type of muffins to make. Cornbread always goes well with turkey, so adding cornmeal to the muffins was an easy decision. I wanted them to be slightly sweet and not too dry, so I added a small amount of brown sugar to them. I planned on using some leftover cranberry sauce with sliced deli smoked turkey, and because cranberry and citrus work so well together, I also opted to add some orange juice to the muffins. I didn't add any zest, though the juice was fresh squeezed, because I wanted the flavor to be subtle enough to prevent it from competing with the turkey.

Provided by kmergirl

Categories     Breads

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/4 cup cornmeal
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1 egg
2 tablespoons oil
1/2 cup fresh orange juice
1/2 cup cranberry sauce
18 slices deli smoked turkey

Steps:

  • Preheat oven to 350°F Grease two 12-cup mini muffin tins.
  • In a large bowl, whisk together flour, cornmeal, baking soda and salt.
  • In a medium bowl, whisk brown sugar, egg and oil until smooth. Add orange juice. Pour wet ingredients into dry ingredients, and stir until just combined. Distribute batter evenly among prepared mini muffin tins.
  • Bake at 350F for 9 -11 minutes, until a tester comes out clean.
  • Cool completely. Cut in half and place one half of sliced deli turkey on bottom half of muffin and a teaspoon of cranberry sauce on each. Add muffin top and secure with a toothpick.

Nutrition Facts : Calories 82.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 17.6, Sodium 275.8, Carbohydrate 11.5, Fiber 0.3, Sugar 5.1, Protein 4.8

CORNBREAD "TURKEYS"



Cornbread

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 15

Vegetable oil cooking spray
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
2 cups fresh (from about 3 ears) or thawed frozen corn kernels
3 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
2 shallots, minced
1 cup plus 2 tablespoons all-purpose flour
2 1/4 cups yellow cornmeal
1 tablespoon plus 1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
3 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3 large eggs
2 1/4 cups buttermilk, well shaken
1 1/2 cups grated cheddar cheese

Steps:

  • Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool.
  • Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
  • Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
  • Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
  • Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.

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