Roasted Turkey with Cornbread Dressing

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.