Sage-Roasted Turkey & Cornbread Stuffing

1. 1

   Preheat oven to 325u00b0. In a small bowl, mix butter, sage and 1/4 teaspoon pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under turkey; tie drumsticks together.

2. 2

   Brush turkey with oil; sprinkle with salt and remaining pepper. Roast, uncovered, 3-3/4 to 4-1/4 hours or until a thermometer inserted in thigh reads 170u00b0. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

3. 3

   For stuffing, in a large skillet, heat butter over medium heat. Add onions, salt and pepper; cook 15-20 minutes or until onions are golden brown, stirring occasionally. Add cornbread and sage; toss to combine.

4. 4

   In a small bowl, whisk egg, broth and cream; stir into stuffing mixture. Transfer to a greased 11x7-in. baking dish. Bake, covered, 45 minutes. Uncover and bake 10 minutes longer or until lightly browned and a thermometer reads 165u00b0.

5. 5

   Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

* Per serving · 4 servings · Values may vary.