Turkey with Corn-Bread Dressing
Reminisce
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"THE DRESSING was always my favorite part of the meal. I can still smell the wonderful aroma that filled the house while the turkey roasted in our wood stove. We could hardly wait to sit down and eat!"
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 70 min. + cooling Bake: 4-1/2 hours
Ingredients:
- CORN BREAD:
- 3 cups cornmeal
- 1 cup self-rising flour
- 4-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1-1/4 cups chopped celery
- 1/3 cup chopped onion
- 1/2 teaspoon celery seed
- 2 cups milk
- 1/4 cup vegetable oil
- 1 egg
- DRESSING:
- 1/2 cup chopped fresh parsley
- 1 to 2 tablespoons poultry seasoning
- 3/4 teaspoon pepper
- 3/4 cup egg substitute
- 1 cup butter or margarine, melted, dvided
- 1 turkey (10 to 12 pounds)
Directions:
In a large bowl, combine the first seven ingredients. Combine milk, oil and egg; pour over cornmeal mixture and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Crumble corn bread into a large bowl. Add parsley, poultry seasoning and pepper; toss. Combine egg substitute and 3/4 cup butter; add to the corn bread mixture, stirring just until blended. Just before baking, stuff the turkey with dressing. Skewer or fasten openings. Tie drumsticks together. Place on a rack in a roasting pan. Brush with remaining butter. Place remaining dressing in a greased baking dish; cover and refrigerate until ready to bake. Bake turkey at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. Bake extra dressing at 325° for 1 hour. When turkey is done, let stand for 20 minutes before carving. Remove all dressing to a serving bowl. Yield: 8-10 servings (10 cups dressing).