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Turkey with Corn Bread Stuffing Recipe

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When our family gathers for Christmas dinner, we'll carve a succulent turkey and savor the stuffing my mother taught me to make. Her version of the Southern favorite gets color and zip from the olives and chilies.

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Turkey with Corn Bread Stuffing Recipe

Prep: 20 min. Bake: 2-3/4 hours + standing

Yield: 6-8 Servings

20 165 185

Ingredients

1 can (14-3/4 ounces) cream-style corn
2 cans (4 ounces each) chopped green chilies
1 can (4-1/2 ounces) sliced ripe olives, finely chopped
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup finely chopped onion
1/2 cup chopped green or sweet red pepper
1 tablespoon minced fresh parsley
1/4 cup egg substitute
1 package (14 ounces) crushed corn bread stuffing or 6 cups crumbled corn bread
1 turkey (8 to 10 pounds)
Melted butter
2 chicken bouillon cubes
2 cups boiling water
1/4 to 1/3 cup all-purpose flour

Directions

In a large bowl, combine the first eight ingredients. Add stuffing and toss lightly. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.
Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 40-50 minutes or until heated through. When the turkey begins to brown, baste if needed; cover lightly with foil.
For gravy, dissolve bouillon cube in water; set aside. Transfer turkey to a warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly, Serve with turkey and stuffing. Yield: 6-8 servings.

Nutritional Facts 1 serving (8 ounces) equals 720 calories, 18 g fat (6 g saturated fat), 178 mg cholesterol, 1,473 mg sodium, 60 g carbohydrate, 4 g fiber, 76 g protein.

Originally published as Turkey With Corn Bread Stuffing in Taste of Home December/January 2000, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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