Holiday Roast Turkey With Old-Fashioned Corn Bread

Name: Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or margarine; 1 large yellow onion chopped; 5 cups cornbread crumbled; 5 cups bread crumbs toasted fresh; 1 teaspoon baking powder; 1 teaspoon poultry seasoning; 1/4 teaspoon black pepper; 3/4 cup chicken broth lower-sodium; 1 large eggs lightly beaten; 12 pounds turkey fresh or frozen and thawed; 1 tablespoon vegetable oil

Servings: persons

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

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

3060

kcal

Calories

115

Fat

Carbs

421

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter or margarine, 1 large yellow onion chopped, 5 cups cornbread crumbled, 5 cups bread crumbs toasted fresh, and more.

Yes, Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions