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1
In a medium-size saucepan, melt the butter over moderate heat.
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2
Add the onion and cook for 5 minutes or until tender.
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3
Remove from the heat.
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4
In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper.
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5
Stir in the onion mixture.
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6
In a small bowl, whisk together broth and egg.
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7
Stir into the corn bread mixture.
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8
Toss to coat well.
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9
Preheat oven to 325F.
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10
Rinse turkey, drain and pat dry.
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11
Remove neck and giblets; set aside to make the Giblet Gravy.
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12
Stuff and truss turkey.
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13
Place, breast-side-up, on a rack in a large roasting pan.
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14
Brush with oil.
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15
Insert roasting thermometer in turkey thigh without touching bone.
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16
Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
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17
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180F, basting often and covering with foil to prevent overbrowning if necessary.
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18
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.
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19
Let turkey stand for 15 to 20 minutes before carving.
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20
Meanwhile, cook neck and giblets for giblet gravy.
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21
Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy.
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22
Prepare gravy.
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23
Carve turkey, discarding skin.
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24
Serve turkey and dressing with gravy.
