Sage-Roasted Turkey & Corn Bread Stuffing Recipe

Sage-Roasted Turkey & Corn Bread Stuffing Recipe
Sage-Roasted Turkey & Corn Bread Stuffing Recipe photo by Taste of Home
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Sage-Roasted Turkey & Corn Bread Stuffing Recipe

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This is the best turkey stuffing you will ever eat, and I never have to worry about leftovers. —Betty Fulks, Onia, Arkansas
Recommended: The 13x9 Thanksgiving
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 3-3/4 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 3-3/4 hours + standing

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup finely chopped fresh sage
  • 1/2 teaspoon pepper, divided
  • 1 turkey (14 to 16 pounds)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • STUFFING:
  • 2 tablespoons butter
  • 2 large onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups cubed corn bread
  • 3 tablespoons thinly sliced fresh sage leaves
  • 1 large egg
  • 1/4 cup chicken broth
  • 1/4 cup heavy whipping cream

Directions

Preheat oven to 325°. In a small bowl, mix butter, sage and 1/4 teaspoon pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under turkey; tie drumsticks together.
Brush turkey with oil; sprinkle with salt and remaining pepper. Roast, uncovered, 3-3/4 to 4-1/4 hours or until a thermometer inserted in thigh reads 180°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
For stuffing, in a large skillet, heat butter over medium heat. Add onions, salt and pepper; cook 15-20 minutes or until onions are golden brown, stirring occasionally. Add corn bread and sage; toss to combine.
In a small bowl, whisk egg, broth and cream; stir into stuffing mixture. Transfer to a greased 11x7-in. baking dish. Bake, covered, 45 minutes. Uncover and bake 10 minutes longer or until lightly browned and a thermometer reads 165°.
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing. Yield: 16 servings (8 cups stuffing).
Originally published as Sage-Roasted Turkey & Corn Bread Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

8 ounces cooked turkey with 1/2 cup stuffing: 749 calories, 38g fat (14g saturated fat), 281mg cholesterol, 704mg sodium, 30g carbohydrate (10g sugars, 1g fiber), 68g protein.

  • 1/2 cup butter, softened
  • 1/4 cup finely chopped fresh sage
  • 1/2 teaspoon pepper, divided
  • 1 turkey (14 to 16 pounds)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • STUFFING:
  • 2 tablespoons butter
  • 2 large onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups cubed corn bread
  • 3 tablespoons thinly sliced fresh sage leaves
  • 1 large egg
  • 1/4 cup chicken broth
  • 1/4 cup heavy whipping cream
  1. Preheat oven to 325°. In a small bowl, mix butter, sage and 1/4 teaspoon pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under turkey; tie drumsticks together.
  2. Brush turkey with oil; sprinkle with salt and remaining pepper. Roast, uncovered, 3-3/4 to 4-1/4 hours or until a thermometer inserted in thigh reads 180°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  3. For stuffing, in a large skillet, heat butter over medium heat. Add onions, salt and pepper; cook 15-20 minutes or until onions are golden brown, stirring occasionally. Add corn bread and sage; toss to combine.
  4. In a small bowl, whisk egg, broth and cream; stir into stuffing mixture. Transfer to a greased 11x7-in. baking dish. Bake, covered, 45 minutes. Uncover and bake 10 minutes longer or until lightly browned and a thermometer reads 165°.
  5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing. Yield: 16 servings (8 cups stuffing).
Originally published as Sage-Roasted Turkey & Corn Bread Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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