Roasted Turkey with Cornbread Dressing Recipe

Roasted Turkey with Cornbread Dressing Recipe
Roasted Turkey with Cornbread Dressing Recipe photo by Taste of Home
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Roasted Turkey with Cornbread Dressing Recipe

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"THE DRESSING was always my favorite part of the meal. I can still smell the wonderful aroma that filled the house while the turkey roasted in our wood stove. We could hardly wait to sit down and eat!"
MAKES:
8-10 servings
TOTAL TIME:
Prep: 70 min. + cooling Bake: 4-1/2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 70 min. + cooling Bake: 4-1/2 hours

Ingredients

  • CORNBREAD:
  • 3 cups cornmeal
  • 1 cup self-rising flour
  • 4-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1-1/4 cups chopped celery
  • 1/3 cup chopped onion
  • 1/2 teaspoon celery seed
  • 2 cups milk
  • 1/4 cup canola oil
  • 1 large egg
  • DRESSING:
  • 1/2 cup chopped fresh parsley
  • 1 to 2 tablespoons poultry seasoning
  • 3/4 teaspoon pepper
  • 3/4 cup egg substitute
  • 1 cup butter, melted, divided
  • 1 turkey (10 to 12 pounds)

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, oil and egg; pour over cornmeal mixture and mix well. Pour into a greased 13x9-in. baking pan.
Bake at 350° for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Crumble cornbread into a large bowl. Add the parsley, poultry seasoning and pepper; toss. Combine egg substitute and 3/4 cup butter; add to the cornbread mixture, stirring just until blended.
Just before baking, stuff the turkey with dressing. Skewer or fasten openings. Tie drumsticks together. Place on a rack in a roasting pan. Brush with remaining butter. Place remaining dressing in a greased baking dish; cover and refrigerate until ready to bake.
Bake turkey at 325° for 3-1/2 to 4-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. When turkey begins to brown, cover lightly with a tent of aluminum foil.
Bake extra dressing at 325° for 1 hour. When turkey is done, let stand for 20 minutes before carving. Remove all dressing to a serving bowl. Yield: 8-10 servings (10 cups dressing).
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Turkey with Corn-Bread Dressing in Reminisce November/December 1994, p51

Nutritional Facts

1 cup: 983 calories, 51g fat (20g saturated fat), 322mg cholesterol, 1120mg sodium, 45g carbohydrate (3g sugars, 4g fiber), 81g protein.

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  • CORNBREAD:
  • 3 cups cornmeal
  • 1 cup self-rising flour
  • 4-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1-1/4 cups chopped celery
  • 1/3 cup chopped onion
  • 1/2 teaspoon celery seed
  • 2 cups milk
  • 1/4 cup canola oil
  • 1 large egg
  • DRESSING:
  • 1/2 cup chopped fresh parsley
  • 1 to 2 tablespoons poultry seasoning
  • 3/4 teaspoon pepper
  • 3/4 cup egg substitute
  • 1 cup butter, melted, divided
  • 1 turkey (10 to 12 pounds)
  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, oil and egg; pour over cornmeal mixture and mix well. Pour into a greased 13x9-in. baking pan.
  2. Bake at 350° for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. Crumble cornbread into a large bowl. Add the parsley, poultry seasoning and pepper; toss. Combine egg substitute and 3/4 cup butter; add to the cornbread mixture, stirring just until blended.
  4. Just before baking, stuff the turkey with dressing. Skewer or fasten openings. Tie drumsticks together. Place on a rack in a roasting pan. Brush with remaining butter. Place remaining dressing in a greased baking dish; cover and refrigerate until ready to bake.
  5. Bake turkey at 325° for 3-1/2 to 4-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. When turkey begins to brown, cover lightly with a tent of aluminum foil.
  6. Bake extra dressing at 325° for 1 hour. When turkey is done, let stand for 20 minutes before carving. Remove all dressing to a serving bowl. Yield: 8-10 servings (10 cups dressing).
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Turkey with Corn-Bread Dressing in Reminisce November/December 1994, p51

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