TURKEY WITH CORNBREAD STUFFING
Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.
Provided by ltjohnson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
- 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.
- 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.
- Reduce oven heat to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g
TURKEY WITH CORNBREAD DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
TURKEY TENDERLOINS WITH CORNBREAD STUFFING
This is a very nice dinner option. I love the look of this and serve this to dinner guests all the time. Its always very well received.
Provided by mommyoffour
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill.
- Cook bacon in large skillet over medium heat until crisp.
- Remove all but 1 T. bacon drippings from skillet; reserve drippings for brushing on tenderloins.
- To bacon drippings and bacon in skillet, add onion and celery; cook and stir 2 to 3 minutes.
- Add stuffing mix and broth; mix well.
- Cover and remove from heat.
- To butterfly turkey tenderloin, starting at long side, cut tenderloin in half horizontally, cutting almost but NOT completely through.
- Open tenderloin and flatten slightly.
- Repeat with remaining tenderloin.
- Spoon stuffing onto cut side of 1 tenderloin.
- Place second tenderloin, cut side down, over stuffing.
- Secure with toothpicks.
- Brush outer surface with reserved bacon drippings.
- Sprinkle with hickory smoke salt, pepper and poultry seasoning.
- When ready to grill place stuffed tenderloin on grill for indirect cooking.
- Cook 30 to 40 minutes or until meat thermometer inserted in center registers 185°F, turning twice and brushing with bacon drippings.
- Remove toothpicks.
- To serve, cut into slices.
Nutrition Facts : Calories 251, Fat 8, SaturatedFat 2.6, Cholesterol 104.4, Sodium 304.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.8, Protein 39.5
CORNBREAD STUFFING FOR ROAST TURKEY
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins. Quarter each.
- Preheat oven to 375 degrees. Crumble cornbread into a large bowl. Melt butter in a large skillet over medium heat. Cook chestnuts, stirring occasionally, until they begin to brown, about 8 minutes. With a slotted spoon, transfer chestnuts to bowl, reserving butter in pan.
- Add onions, celery, and shallots to pan; season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add apples and continue to cook, stirring occasionally, until apples are soft, about 5 minutes more. Transfer to bowl with cornbread mixture. Add parsley, sage, and enough stock to moisten mixture. Toss to combine and season with salt and pepper.
- Transfer stuffing to a buttered 3-quart shallow baking dish. (Stuffing can be prepared to this point up to 1 day ahead; cover with plastic wrap and refrigerate. Return to room temperature and uncover before baking.) Bake until heated through and top is lightly browned, about 30 minutes. Serve hot.
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STUFFED TURKEY TENDERLOIN | REYNOLDS BRANDS
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- SHAKE flour in a Reynolds Kitchens® Turkey Oven Bag; place in 13x9-inch baking pan. Add 1/2 cup broth to oven bag. Squeeze bag to blend in flour.
- COMBINE stuffing mix, apple, celery, onion, cranberries, the remaining broth, and 2 tablespoons butter. In a small bowl, mix sage, thyme, seasoned salt, pepper and paprka; stir 2 teaspoons seasoning mixture into stuffing mixture.
- CUT each tenderloin by making a horizontal cut along one long side, but NOT cutting all the way through, so that each is about 1/2 inch thick when opened. Open tenderloins and spoon half of stuffing mixture in center of each. Starting at one long edge, roll up. Add to bag, seam side down, leaving space between them in bag. Brush tenderloins with butter mixture; sprinkle with remaining seasoning mixture.
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