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Barded Turkey with Corn Bread Stuffing

As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.

16 ServingsPrep: 20 min. Bake: 4-1/2 hours + standing

Ingredients

3/4 pound bulk pork sausage
1 medium red onion, chopped
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 cup raisins
1/2 cup butter, melted
1 to 2 tablespoons poultry seasoning
1/2 teaspoon crushed red pepper flakes
2-1/2 to 3 cups chicken broth
1 turkey (16 pounds)
1 pound sliced bacon, divided

Directions

In a large skillet, cook sausage and onion until meat is no longer
pink; drain. Transfer to a large bowl; add the stuffing, apples,
raisins, butter, poultry seasoning and pepper flakes. Add broth;
toss to combine.
Just before baking, loosely stuff turkey. Skewer turkey openings; tie
drumsticks together. Place breast side up on a rack in a roasting
pan. Place several bacon strips over the turkey.
Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon
strips (discard cooked bacon or save for another use). Bake 3-1/2 to

2 of 2

Barded Turkey with Corn Bread Stuffing (continued)

Directions (continued)

4 hours longer or until a meat thermometer reads 180° for the
turkey and 165° for the stuffing, replacing bacon each hour and
basting occasionally with pan drippings. (Cover loosely with foil if
turkey browns too quickly.)
Cover turkey and let stand for 20 minutes before removing stuffing
and carving. Remove bacon strips before serving. Yield: 16 servings
(12 cups stuffing).

Editor's Note: Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 40 minutes. Uncover and bake 10 minutes longer or until lightly browned.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer