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: 1 can (14-3/4 ounces) cream-style corn; 2 cans (4 ounces each) chopped green chilies; 1 can (4-1/2 ounces) sliced ripe olives, finely chopped; 1/2 cup shredded Colby-Monterey Jack cheese; 1/2 cup finely chopped onion; 1/2 cup chopped green or sweet red pepper; 1 tablespoon minced fresh parsley; 1/4 cup egg substitute; 1 package (14 ounces) crushed corn bread stuffing or 6 cups crumbled corn bread; 1 turkey (8 to 10 pounds); Melted butter; 2 chicken bouillon cubes; 2 cups boiling water; 1/4 to 1/3 cup all-purpose flour

Servings: persons

1 can (14-3/4 ounces) cream-style corn
2 cans (4 ounces each) chopped green chilies
1 can (4-1/2 ounces) sliced ripe olives, finely chopped
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup finely chopped onion
1/2 cup chopped green or sweet red pepper
1 tablespoon minced fresh parsley
1/4 cup egg substitute
1 package (14 ounces) crushed corn bread stuffing or 6 cups crumbled corn bread
1 turkey (8 to 10 pounds)
Melted butter
2 chicken bouillon cubes
2 cups boiling water
1/4 to 1/3 cup all-purpose flour

1
In a large bowl, combine the first eight ingredients. Add stuffing and toss lightly. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.
2
Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325u00b0 for 2-3/4 to 3 hours or until a thermometer reads 180u00b0 for turkey and 165u00b0 for stuffing. Bake additional stuffing, covered, for 40-50 minutes or until heated through. When the turkey begins to brown, baste if needed; cover lightly with foil.
3
For gravy, dissolve bouillon cube in water; set aside. Transfer turkey to a warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly, Serve with turkey and stuffing.

1702

kcal

Calories

167

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 can (14-3/4 ounces) cream-style corn, 2 cans (4 ounces each) chopped green chilies, 1 can (4-1/2 ounces) sliced ripe olives, finely chopped, 1/2 cup shredded Colby-Monterey Jack cheese, 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