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Turkey with Corn Bread Dressing

 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


  • 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


  • 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

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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.
Nutritional 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