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Barded Turkey with Corn Bread Stuffing Recipe

Barded Turkey with Corn Bread Stuffing Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 4-1/2 hours + standing YIELD:16 servings

Ingredients

  • 3/4 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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

  • 1. 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.
  • 2. 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.
  • 3. 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 4 hours longer or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  • 4. Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving. Yield: 16 servings (12 cups stuffing).

Wine Pairings

Medium-Bodied White Wine

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