Print Options

Back to Turkey with Corn Bread Dressing >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Turkey with Corn Bread Dressing

Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!

8-10 ServingsPrep: 20 min. Bake: 3-1/2 hours

Ingredients

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day-old corn bread
2 cups fresh bread crumbs
1 tablespoon dried sage
1 tablespoon poultry seasoning
1/2 cup egg substitute
1 cup chicken broth
1 turkey (10 to 12 pounds)
Melted butter

Directions

In a skillet, saute celery and onion in butter until tender. Place in
a large bowl with corn bread, crumbs, sage and poultry seasoning.
Combine egg substitute and broth; add to corn bread mixture,
stirring gently to mix.
Just before baking, stuff the body cavity and inside the neck with
dressing. Skewer or fasten openings. Tie the drumsticks together.
Place on a rack in a roasting pan. Brush with melted butter. Bake at
325° for 3-1/2 to 4 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. When

2 of 2

Turkey with Corn Bread Dressing (continued)

Directions (continued)

turkey is done, allow to stand for 20 minutes. Remove all dressing
to a serving bowl.
Yield: 8-10 servings.

Editor's Note: Dressing may be prepared as above and baked in a greased 2-quart casserole dish. Cover and bake at 400° for 20 minutes. Uncover and bake 10 minutes longer or until lightly browned.

Nutrition Facts: 1 serving (4 ounces) equals 663 calories, 25 g fat (11 g saturated fat), 202 mg cholesterol, 845 mg sodium, 34 g carbohydrate, 3 g fiber, 72 g protein.

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