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Barded Turkey with Corn Bread Stuffing

 Barded Turkey with Corn Bread Stuffing
As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.
16 ServingsPrep: 20 min. Bake: 4-1/2 hours + standing

Ingredients

  • 3/4 pound bulk pork sausage
  • 1 medium red onion, chopped
  • 1 package (14 ounces) crushed corn bread stuffing
  • 2 medium apples, peeled and chopped
  • 1 cup raisins
  • 1/2 cup butter, melted
  • 1 to 2 tablespoons poultry seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2-1/2 to 3 cups chicken broth
  • 1 turkey (16 pounds)
  • 1 pound sliced bacon, divided

Directions

  • In a large skillet, cook sausage and onion until meat is no longer
  • pink; drain. Transfer to a large bowl; add the stuffing, apples,
  • raisins, butter, poultry seasoning and pepper flakes. Add broth;
  • toss to combine.
  • Just before baking, loosely stuff turkey. Skewer turkey openings; tie
  • drumsticks together. Place breast side up on a rack in a roasting
  • pan. Place several bacon strips over the turkey.
  • Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon
  • strips (discard cooked bacon or save for another use). Bake 3-1/2 to

2 of 2

Barded Turkey with Corn Bread Stuffing (continued)

Directions (continued)

  • 4 hours longer or until a meat thermometer reads 180° for the
  • turkey and 165° for the stuffing, replacing bacon each hour and
  • basting occasionally with pan drippings. (Cover loosely with foil if
  • turkey browns too quickly.)
  • Cover turkey and let stand for 20 minutes before removing stuffing
  • and carving. Remove bacon strips before serving. Yield: 16 servings
  • (12 cups stuffing).
Editor's Note: Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 40 minutes. Uncover and bake 10 minutes longer or until lightly browned.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer