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Roast Turkey with Cornbread Stuffing

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PREP TIME
60 min
COOKING TIME
240 min
TOTAL TIME
310 min
SERVINGS
12 servings
Dinner U.S.
Roast Turkey with Cornbread Stuffing
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
  • 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
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Grease a pie dish with butter or cooking spray to prevent the cornbread from sticking.
3
In a separate bowl, mix together cornmeal and water, allowing it to sit for 10 minutes. Meanwhile, whisk together whole wheat flour, sugar, baking powder, and salt in a large mixing bowl. Whisk an egg and vegetable oil into the wet cornmeal mixture, then stir it into the flour mixture until just combined. Pour the mixture into the prepared pie dish.
4
Bake the cornbread in a preheated oven for 20 to 30 minutes, or until it is lightly browned and a knife inserted into the center comes out clean.
5
Reduce your oven temperature to 325 degrees Fahrenheit (165 degrees Celsius).
6
Cook the bacon in a large skillet over medium-high heat until it is browned and crispy, about 6 minutes per side. Drain the bacon on a paper towel-lined plate and crumble it when cool.
7
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.
8
Remove the cooled cornbread from the pie dish and cut it into small cubes. Place the cornbread cubes in a large bowl and mix in the rye bread cubes.
9
Stir the crumbled bacon and cooked vegetables into the stuffing until well combined. Drizzle chicken broth into the dressing, stirring to evenly moisten the bread cubes.
10
Rinse the turkey inside and out with cold water, then pat it dry with paper towels. Place the turkey in a large roasting pan with a lid.
11
Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing it in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil, fold it over the edges, and seal it to enclose the stuffing. Refrigerate the stuffing packet until about 45 minutes before serving time.
12
Place the turkey in the oven and roast it until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees Fahrenheit (80 degrees Celsius), about 3 1/2 to 4 hours. Remove the lid after about 2 1/2 hours to brown the skin, and baste occasionally with pan drippings.
13
About 45 minutes before serving, bake the extra stuffing if desired.