Holiday Roast Turkey With Old-Fashioned Corn Bread

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Holiday Roast Turkey With Old-Fashioned Corn Bread

Ingredients
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
Introduction:
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.

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