HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING
Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h50m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
- Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
- In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
- Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
- Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
- To serve, garnish turkey with fresh herb sprigs, if desired.
Nutrition Facts : Calories 595, Carbohydrate 21 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg
ROAST TURKEY WITH CORNBREAD STUFFING
Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 6
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 DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
TURKEY WITH CORNBREAD STUFFING
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
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
SHRIMP, CORNBREAD, AND ANDOUILLE STUFFING
Make and share this Shrimp, Cornbread, and Andouille Stuffing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Crumble the cornbread into a large bowl; set aside to dry.
- Cook the andouille in a big skillet over medium heat, just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl.
- Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions.
- Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread.
- In a separate pan, bring the stock to a boil, then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency.
- Add more stock, as needed, to moisten the mixture (though it should not be soggy.
- Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley.
- Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
- Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.
Nutrition Facts : Calories 270.7, Fat 16.2, SaturatedFat 6.6, Cholesterol 109, Sodium 756, Carbohydrate 11.9, Fiber 1.7, Sugar 4.6, Protein 19.2
CORNBREAD STUFFING WITH OYSTERS AND ANDOUILLE
Pat: In the South, most stuffing recipes call for some kind of meat, whether it's bacon, liver, chicken, or boiled turkey, as well as some kind of stock to keep the stuffing moist. In this recipe, the briny oysters meld beautifully with the spicy andouille sausage, and the end result is a stuffing so good that you won't want to wait until Thanksgiving to try it. For the best results, use day-old cornbread, so it has time to dry out a bit, which will enable it to absorb all the flavorful juices inside the bird.
Yield serves 10 to 12
Number Of Ingredients 18
Steps:
- Set aside the prepared and cubed cornbread.
- Grease a 9 × 13-inch baking dish with vegetable oil.
- Heat the vegetable oil in a large skillet over medium heat. Add the andouille, onion, celery, bell pepper, and jalapeños to the skillet, and cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove the skillet from the heat and set it aside.
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cornbread with the stock, then add the cooked vegetables, the eggs, oysters, scallions, parsley, salt, cayenne pepper, poultry seasoning, oregano, and thyme. Using your hands, mix all the ingredients together to combine. Transfer the cornbread mixture to the prepared baking dish, cover with foil, and bake for 1 hour. Remove the baking dish from the oven, uncover, and bake for an additional 20 minutes, until the top of the stuffing is golden brown and crusty. Remove the dish from the oven, and let sit for at least 15 minutes before serving.
ROAST TURKEY WITH CORNBREAD STUFFING
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
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.
MAMA'S CORNBREAD AND SAUSAGE TURKEY DRESSING
This is a delicious turkey dressing bursting with the flavors of sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!
Provided by BASHFUL_QT
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
- Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 699.9 calories, Carbohydrate 85.4 g, Cholesterol 63.8 mg, Fat 31.1 g, Fiber 3.9 g, Protein 19.2 g, SaturatedFat 8.4 g, Sodium 2014.8 mg, Sugar 12.1 g
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