Turkey Cornbread Stuffing Food

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.

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.

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 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.

TURKEY AND CORNBREAD STUFFED POBLANOS

Steps:

• Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• TO MAKE CORNBREAD:
• In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt.
• In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened.
• Spoon into greased 13-x 9-inch cake pan. Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey s tuffing.
• Bake in center of 375°F oven for 30 to 40 minutes or until bread is golden brown on top and tester inserted in center comes out clean.
• Let bread cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can he wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)
• TO MAKE ROAST TURKEY WITH CORNBREAD STUFFING:.
• In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened.
• Meanwhile, cut corn bread into small cubes (you should have about 18 cups); place in large bowl.
• Add vegetable mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten.
• Remove giblets and neck from turkey.
• Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed.
• Repeat with neck cavity; fold neck skin over stuffing and skewer to back.
• (wrap remaining stuffing in foil; set aside in refrigerator).
• Tie legs together with kitchen string. Twist wings backward under back.
• Place turkey, breast side up, on greased rack in roasting pan.
• Blend together butter, sage, oregano and pepper; rub over turkey.
• Tent loosely with foil, dull side out, leaving sides open.
• Roast turkey in 325°F oven, basting every 30 minutes, for 3-1/2 hours.
• Remove foil.
• Place reserved wrapped stuffing in oven alongside pan.
• Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F and juices run clear when turkey is pierced.
• Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving.
• TO MAKE GRAVY:
• Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan.
• Reduce heat and simmer, stirring often, for about 5 minutes.
• Strain into warmed gravy boat. akes 8 servings (with enough left over for 8 more servings).
• TIP: To thaw frozen turkey, let thaw in original wrapper on tray in refrigerator for 5 hours per pound. Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound.
• Contributor: Canadian Living Yield: 8 servings.

TURKEY WITH CORNBREAD STUFFING AND GRAVY

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.

CORNBREAD STUFFING

Steps:

• Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
• Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

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 TENDERLOINS WITH CORNBREAD STUFFING

Steps:

• Heat grill.
• Cook bacon in large skillet over medium heat until crisp.
• Remove all but 1 T. bacon drippings from skillet; reserve drippings for brushing on tenderloins.
• To bacon drippings and bacon in skillet, add onion and celery; cook and stir 2 to 3 minutes.
• Add stuffing mix and broth; mix well.
• Cover and remove from heat.
• To butterfly turkey tenderloin, starting at long side, cut tenderloin in half horizontally, cutting almost but NOT completely through.
• Open tenderloin and flatten slightly.
• Repeat with remaining tenderloin.
• Spoon stuffing onto cut side of 1 tenderloin.
• Place second tenderloin, cut side down, over stuffing.
• Secure with toothpicks.
• Brush outer surface with reserved bacon drippings.
• Sprinkle with hickory smoke salt, pepper and poultry seasoning.
• When ready to grill place stuffed tenderloin on grill for indirect cooking.
• Cook 30 to 40 minutes or until meat thermometer inserted in center registers 185°F, turning twice and brushing with bacon drippings.
• Remove toothpicks.
• To serve, cut into slices.

EASY TURKEY SAUSAGE CORNBREAD STUFFING

Steps:

• Melt the butter with the olive oil over medium heat. Saute the onions and peppers until soft and translucent.
• Add the garlic and sausage, cook for another 1 to 2 minutes, stirring frequently.
• Remove from heat, slowly add the chicken bouillion broth to moisten the mixture to your liking. I used about a cup and a half. Serve.

TURKEY AND CORNBREAD STUFFING CASSEROLE

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.

TURKEY BREAST AND HERB CORNBREAD STUFFING

Steps:

• Prepare cornbread mix according package directions. Let cool completely (about 30 minutes). Coarsely crumble cornbread.
• Rinse turkey, and pat dry. Sprinkle with salt and pepper.
• Melt butter in a large skillet over medium heat; add turkey to skillet; skin side down, and cook 3-4 minutes or until browned. Remove from skillet. Add onion and next 3 ingredients to skillet, and saute 3-5 minutes or until tender.
• Stir together onion mixture, stuffin mix, eggs, chicken broth, and crumbled cornbread in a large bowl.
• Place stuffing mixture in a lightly greased 6 1/2 quart slow cooker. Top with turkey, skin side up. Cover and cook on LOW 4 hours or until a meat thermometer inserted into thickest part of breast registers 170 degrees and stuffing registers 165 degrees. Remove turkey from slow cooker and allow to stand 15 minutes before serving.