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  1. #1
    Deal GURU
    Join Date
    Mar 2007

    Default Holiday Roast Turkey With Old-Fashioned Corn Bread

    Holiday Roast Turkey With Old-Fashioned Corn Bread

    3 tablespoons butter or margarine
    1 large yellow onion (chopped)
    5 cups crumbled corn bread
    5 cups toasted fresh bread crumbs
    1 teaspoon baking powder
    1 teaspoon poultry seasoning
    1/4 teaspoon black pepper
    3/4 cup lower-sodium chicken broth
    1 large egg (lightly beaten)
    1 fresh or frozen and thawed turkey (12 pounds)
    1 tablespoon vegetable oil

    Nutritional Information
    1 serving with gravy:
    Calories 649
    Saturated Fat 7g
    Total Fat 22g
    Protein 78g
    Carbohydrate 31g
    Fiber 2g
    Sodium 705mg
    Cholesterol 316mg
    Old-fashioned cooks sometimes added eggs and baking powder to their
    corn bread stuffing to give it a fluffier texture. The stuffing in
    this recipe is a delicious example.

    Makes 12 servings.
    Preparation time: 20 minutes.
    Cooking time: 6 minutes.
    Roasting time: 3 hours.
    Standing time: 15 minutes.

    Step 1:
    In a medium-size saucepan, melt the butter over moderate heat. Add
    the onion and cook for 5 minutes or until tender. Remove from the
    heat. In a very large bowl, combine the corn bread, bread crumbs,
    baking powder, poultry seasoning, and pepper. Stir in the onion
    mixture. In a small bowl, whisk together broth and egg. Stir into the
    corn bread mixture. Toss to coat well.

    Step 2:
    Preheat oven to 325?. Rinse turkey, drain and pat dry. Remove neck
    and giblets. Stuff and truss turkey. Place, breast-side-up, on a rack
    in a large roasting pan. Brush with oil. Insert roasting thermometer
    in turkey thigh without touching bone. Spoon remaining stuffing into
    a lightly greased 2-quart casserole; cover and refrigerate.

    Step 3:
    Roast turkey for 3 to 3 1/2 hours or until thermometer registers
    180?, basting often and covering with foil to prevent overbrowning if
    necessary. Bake the covered casserole of stuffing alongside turkey
    during the last 30 minutes of roasting, adding an additional 2 to 3
    tablespoons chicken broth if stuffing is dry. Let turkey stand for 15
    to 20 minutes before carving.

    Step 4:
    Meanwhile, cook neck and giblets for giblet gravy. Reserve 2
    tablespoons of the pan drippings from roast turkey for giblet gravy.
    Prepare gravy. Carve turkey, discarding skin. Serve turkey and
    dressing with gravy.
    All of my posts were transferred from
    the budget101 Discussion list

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(C) Melissa 'Liss' Burnell & 1995-2016
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