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Turkey with Corn Bread Stuffing Recipe
Turkey with Corn Bread Stuffing Recipe photo by Taste of Home

Turkey with Corn Bread Stuffing Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 2-3/4 hours + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 2-3/4 hours + standing
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Turkey With Corn Bread Stuffing in Taste of Home December/January 2000, p31

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.

Medium-Bodied White Wine

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

Reviews for Turkey with Corn Bread Stuffing

AVERAGE RATING
   (3)
RATING DISTRIBUTION
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4 Star
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MY REVIEW
Reviewed Dec. 23, 2010

it was delicious

MY REVIEW
Reviewed Nov. 30, 2009

It was entirely too spicy for the tastes of 6 people.

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