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1
In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased
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2
. Bake at 425u00b0 for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
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3
In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture.
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4
Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
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5
Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
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6
Bake, uncovered, at 325u00b0 for 3-3/4 to 4-1/2 hours or until a thermometer reads 180u00b0 for the turkey and 165u00b0 for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).
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7
Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160u00b0. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.
