Turkey with Corn-Bread Dressing Recipe

Turkey with Corn-Bread Dressing Recipe photo by Taste of Home

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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!"

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Turkey with Corn-Bread Dressing Recipe

Prep: 70 min. + cooling Bake: 4-1/2 hours

Yield: 8-10 Servings

70 270 340

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 canola 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, melted, divided
1 turkey (10 to 12 pounds)

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, oil and egg; pour over cornmeal mixture and mix well. Pour into a greased 13-in. x 9-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 the 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 3-1/2 to 4-1/2 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.
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).

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Leftover: Homemade Turkey Soup

Nutritional Facts 1 serving (1 cup) equals 983 calories, 51 g fat (20 g saturated fat), 322 mg cholesterol, 1,120 mg sodium, 45 g carbohydrate, 4 g fiber, 81 g protein.

Originally published as Turkey with Corn-Bread Dressing in Reminisce November/December 1994, p51