Turkey With Cornbread Stuffing And Gravy 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.

ROAST TURKEY WITH STUFFING AND GRAVY

Steps:

• In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
• Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

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.

ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY

Steps:

• Make stuffing:
• Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
• In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
• Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
• Make turkey:
• Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
• Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
• Make gravy while turkey is roasting:
• In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

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.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• FOR TURKEY:.
• Combine 4 quarts water and 1 cup coarse salt in very large bowl.
• Let stand until salt dissolves, whisking occasionally, about 10 minutes.
• Place turkey in salted water, turning to coat.
• Let turkey stand at room temperature 2 hours, turning occasionally.
• Rinse turkey and pat dry with paper towels.
• Place turkey on rack set in large roasting pan.
• Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F
• Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended.
• Rub 1/4 cup thyme butter inside turkey.
• Spoon stuffing loosely into main cavity and neck cavity.
• Generously rub remaining thyme butter over turkey.
• Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours.
• Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 1/2 hours longer.
• Transfer turkey to platter.
• Tent turkey with foil and let stand while preparing gravy.
• FOR GRAVY:.
• Strain pan juices from roasting pan into large glass measuring cup.
• Spoon fat off top of pan juices.
• Pour juices and Giblet Broth into heavy medium saucepan.
• Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat.
• Add flour; cook until golden brown, stirring often, about 3 minutes.
• Whisk in reduced broth mixture.
• Simmer until gravy thickens, stirring occasionally, about 5 minutes.
• Season to taste with salt and pepper.
• Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer.
• Transfer to bowl.
• Serve gravy with turkey.
• FOR GIBLET BROTH:.
• Melt butter in heavy large pot over medium-high heat.
• Add neck and giblets; saute until brown, about 10 minutes.
• Using slotted spoon, transfer neck and giblets to plate.
• Add carrots, onion and celery to pot.
• Saute until vegetables brown, about 10 minutes.
• Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot.
• Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 1 1/2 hours.
• Using slotted spoon, transfer neck and giblets to plate.
• Cool.
• Carefully remove all meat from turkey neck.
• Chop neck meat and giblets; reserve for gravy.
• Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.)
• Makes about 3 1/2 cups.

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 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.