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Turkey with Corn-Bread Dressing

Turkey with Corn-Bread Dressing
"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!"
8-10 ServingsPrep: 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 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.
© Taste of Home 2013

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Turkey with Corn-Bread Dressing (continued)

Directions (continued)

  • 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).
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013