It’s easy to prepare, festive, and impossible to resist this peppermint fudge! When a plate was presented to a cookie exchange, it vanished so quickly!
| Prep Time: | 1 hr |
| Cook Time: | 4 hrs |
| Additional Time: | 10 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 stuffed turkey |
Ingredients
- 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 (Optional)
- 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
Instructions
- 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 | 1324 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 466 mg |
| Dietary Fiber | 4 g |
| Protein | 159 g |
| Saturated Fat | 17 g |
| Sodium | 809 mg |
| Sugars | 9 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
My rating is for the cornbread stuffing since I had a recipe that called for a boxed mix and being here in Canada we don’t seem to have cornbread stuffing mixes so I had to look for a recipe. This stuffing was super easy to do, nice in color, texture and the taste is great! I crumbled this over a Mexican style dish and I even sprinkled cheddar cheese over the crumbled cornbread stuffing and it was soooo good.
This was the first thanksgiving turkey I’ve ever done. And by default the first time I made cornbread. The turkey and stuffing turned out great! I mean AWESOME!!! Excellent recipe! Don’t change a thing!!
This stuffing was excellent! I always love turkey and stuffing, so I am always willing to try new recipes. I marinaded the turkey in my own little marinade, but the stuffing complemented it perfectly. We love “Bobbie” sandwiches, so we made ours into Thanksgiving sandwiches with cranberry sauce and a little bit of mayo. Yum!! Thank you!!