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1
Preheat the oven to 375 degrees F and remove the top rack of the oven.
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2
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.
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3
Sprinkle the cavity and skin liberally with salt and pepper.
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4
Stuff the cavity with stuffing and, if required, truss the legs.
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5
Cover the turkey with olive oil and season well with salt and pepper.
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6
Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
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7
Put the turkey on a rack in a large roasting pan, and into the oven.
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8
Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound).
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9
If the legs or breast brown too quickly during roasting, cover them with foil.
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10
Combine all ingredients.
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11
Melt the butter in a medium skillet over medium heat.
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12
Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized.
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13
Add sage and scrape into a large mixing bowl.
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14
Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.
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15
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
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16
Stir the stuffing together and stuff the cavity of the turkey.
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17
You could also spoon it into a buttered baking dish and put it in the oven along with the turkey.
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18
Bake until hot and crusty on top, about 30 minutes.
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19
Ease of preparation: easy
