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Turkey with Corn Bread Stuffing

 Turkey with Corn Bread Stuffing
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.
6-8 ServingsPrep: 20 min. Bake: 2-3/4 hours + standing


  • 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


  • 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

2 of 2

Turkey with Corn Bread Stuffing (continued)

Directions (continued)

  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer