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Rolled-Up Turkey

Rolled-Up Turkey
Whenever I think of this appealing rolled turkey filled with Mom's moist cornbread stuffing, I can almost smell the aroma of it baking in the oven. It's delicious!
8 ServingsPrep: 30 min. Bake: 2 hours + standing

Ingredients

  • 1 turkey (12 pounds), deboned and giblets removed
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1/2 cup butter, cubed
  • 5 cups cubed white bread
  • 1-1/2 cups coarsely crumbled corn bread
  • 1 teaspoon salt, divided
  • 1/2 teaspoon rubbed sage
  • 3/4 to 1 cup chicken broth
  • 3 tablespoons canola oil
  • 1/4 teaspoon pepper

Directions

  • Unroll turkey on a large cutting board. With a sharp knife, remove
  • the wings (save for another use). Flatten turkey to 3/4-in.
  • thickness. Cut between the turkey breast and thighs to separate into
  • three sections.
  • In a large skillet, saute celery and onion in butter until tender. In
  • a large bowl, combine bread and corn bread; add celery mixture, 1/2
  • teaspoon salt and sage. Stir in enough broth to moisten.
  • Spoon 2 cups stuffing over turkey breast to within 1 in. of edges.
  • Roll up jelly-roll style, starting with a long side. Tie with
  • kitchen string at 1-1/2-in. intervals. Place on a rack in a large
  • shallow roasting pan.
© Taste of Home 2013

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Rolled-Up Turkey (continued)

Directions (continued)

  • Spoon 1 cup stuffing over each thigh section to within 1 in. of
  • edges. Roll up jelly-roll style, starting with a short side. Tie
  • with kitchen string; place on a rack in another shallow roasting
  • pan.
  • Brush turkey with oil; sprinkle with pepper and remaining salt. Bake
  • turkey breast at 325° for 2 to 2-1/2 hours or until a meat
  • thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or
  • until a meat thermometer reads 180° and a meat thermometer reads
  • 165° for stuffing. Let turkey stand for 15 minutes before
  • slicing. Yield: 8 servings.
Editor's Note: Ask the butcher to debone the turkey for you.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013