Turkey with Cornbread Stuffing

  4.8 – 3 reviews  • Roasted

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

  1. ¾ cup cornmeal
  2. 1 ¼ cups water
  3. 1 cup whole wheat flour
  4. ⅓ cup white sugar
  5. 1 tablespoon baking powder
  6. ½ teaspoon salt
  7. 1 egg
  8. ¼ cup vegetable oil
  9. ¼ pound bacon, or more to taste
  10. 1 large onion, chopped
  11. 2 cloves garlic, minced
  12. 6 celery stalk, chopped
  13. 1 red bell pepper, diced (Optional)
  14. 4 teaspoons poultry seasoning
  15. 4 teaspoons dried rubbed sage
  16. 4 teaspoons dried oregano
  17. 1 (1 pound) loaf rye bread, cubed
  18. 2 cups low-sodium chicken broth
  19. 1 whole turkey, neck and giblets removed

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  2. 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.
  3. 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.
  4. Reduce oven heat to 325 degrees F (165 degrees C).
  5. 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.
  6. 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.
  7. 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.
  8. 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

Kristin Kirk
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.
Samantha Davis
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!!
Cynthia Anderson
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!!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top