Turkey With Cornbread Stuffing Recipe

Name: Turkey With Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 1 1/4 cups water; 1 cup whole wheat flour; 1/3 cup white sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 egg; 1/4 cup vegetable oil; 1/4 pound bacon, or more to taste; 1 large onion, chopped; 2 cloves garlic, minced; 6 celery stalk, chopped; 1 red bell pepper, diced (optional); 4 teaspoons poultry seasoning; 4 teaspoons dried rubbed sage; 4 teaspoons dried oregano; 1 (1 pound) loaf rye bread, cubed; 2 cups low-sodium chicken broth; 1 whole turkey, neck and giblets removed

Servings: persons

3/4 cup cornmeal
1 1/4 cups water
1 cup whole wheat flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
1/4 pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced (optional)
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

1
Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
2
In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
3
Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
4
Reduce oven heat to 325 degrees F (165 degrees C).
5
Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
6
Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
7
Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
8
Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

833

kcal

Calories

Fat

Carbs

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3/4 cup cornmeal, 1 1/4 cups water, 1 cup whole wheat flour, 1/3 cup white sugar, and more.

Yes, Turkey With Cornbread 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!

Turkey With Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions