Turkey with Corn Bread Stuffing Recipe

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

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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.
Recommended: The 13x9 Thanksgiving
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-3/4 hours + standing
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-3/4 hours + standing

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

Directions

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.
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.
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

8 ounce-weight: 720 calories, 18g fat (6g saturated fat), 178mg cholesterol, 1473mg sodium, 60g carbohydrate (6g sugars, 4g fiber), 76g protein.

  • 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
  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

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abdellahhassen User ID: 5714856 26211
Reviewed Dec. 23, 2010

"it was delicious"

MY REVIEW
Church chef User ID: 760584 22116
Reviewed Nov. 30, 2009

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

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