-
1
For the cornbread, preheat oven to 400u00b0F. Grease and line an 8 x 4-inch loaf pan with parchment paper, extending paper above long sides for handles. Sift flour into medium bowl; stir in cornmeal and cheese. Stir in combined remaining ingredients. Spread into prepared pan. Bake for 30 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
-
2
For the stuffing, melt butter in medium skillet. Cook onion and prosciutto, stirring, until onion has softened. Combine onion mixture in medium bowl with remaining ingredients.
-
3
Reduce oven temperature to 350u00b0F. Fill neck cavity of turkey with some of the stuffing; secure skin with skewers to enclose stuffing. Fill large cavity with remaining stuffing; secure skin. Tie legs together with kitchen string.
-
4
Place turkey on oiled wire rack in large roasting pan. Pour 1 cup water into pan. Brush turkey all over with melted butter. Roast, covered, for 2 hours. Uncover; roast for 1 hour, basting occasionally with juices, until turkey is cooked through.
-
5
Meanwhile, for the candied sweet potato pie, boil, steam or microwave sweet potatoes until tender; drain. Mash with half the butter until smooth; stir in eggs. Spread into greased 2-quart baking dish.
-
6
Combine flour, sugar and spices in medium bowl. Using fingertips, rub in remaining butter. Stir in nuts. Sprinkle over sweet potatoes. Bake, uncovered, for 30 mins, or until browned.
-
7
Transfer turkey to platter; cover and stand for 20 mins. Discard all but 1/3 cup drippings from roasting pan. Heat drippings in medium saucpean. Add flour; cook, stirring, until mixture is well browned. Gradually stir in wine and stock; stir until gravy boils and thickens. Strain gravy.
-
8
Serve turkey with gravy, cornbread and candied sweet potato pie.
