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1
Prepare cornbread mix according to package directions.
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2
Cool on a wire rack.
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3
Cut cornbread into 1/2-inch cubes.
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4
Let stand in a loosely covered bowl for 8 hours.
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5
Saute onion and celery in butter until crisp-tender.
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6
Add flour, 1-1/2 teaspoons salt, and pepper, stirring until smooth.
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7
Cook 1 minute, stirring constantly.
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8
Reduce heat to medium; gradually add milk.
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9
Cook, stirring constantly, until mixture is thickened and bubbly.
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10
Add cheese, stir until cheese melts.
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11
Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
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12
Combine cornbread, squash, and cheese sauce in a large bowl; mix well.
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13
Set aside.
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14
Remove giblets and neck from turkey.
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15
Rinse turkey with cold water; pat dry.
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16
Sprinkle cavity of turkey with salt.
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17
Lightly spoon 1/2 cup of dressing into the neck cavity.
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18
Pull neck skin to back of turkey; fasten securely with a small skewer.
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19
Lightly spoon half of remaining dressing into the body cavity; do not pack.
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20
Close cavity with skewers or wooden picks, and truss.
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21
Tie ends of legs to tail with cord; lift wingtips up and over back so that they are tucked under bird.
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22
Brush entire turkey with vegetable oil.
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23
Place on a roasting rack, breast side up.
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24
Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone.
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25
Bake at 325F until meat thermometer reaches 185F (about 3 to 3-1/2 hours).
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26
If turkey starts to brown too much, cover loosely with foil.
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27
When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this procedure will ensure that the insides of the thighs are cooked.
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28
Turkey is done when drumsticks are easy to move up and down.
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29
Remove to serving platter; let stand 20 to 30 minutes before carving.
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30
Spoon remaining dressing into a greased 12x8x2-inch baking dish.
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31
Bake at 350F for 25 to 30 minutes.
