Sage-Roasted Turkey & Cornbread Stuffing

Name: Sage-Roasted Turkey & Cornbread Stuffing
Prep time: 45 min
Cook time: 3 h 45 min
Total time: 4 h 30 min
Yield: 16 servings (8 cups stuffing).
Ingredients: 1/2 cup butter, softened; 1/4 cup finely chopped fresh sage; 1/2 teaspoon pepper, divided; 1 turkey (14 to 16 pounds); 1/4 cup olive oil; 1/2 teaspoon salt; STUFFING:; 2 tablespoons butter; 2 large onions, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 cups cubed cornbread; 3 tablespoons thinly sliced fresh sage leaves; 1 large egg; 1/4 cup chicken broth; 1/4 cup heavy whipping cream

This is the best turkey stuffing you will ever eat, and I never have to worry about leftovers. —Betty Fulks, Onia, Arkansas

Ingredients

1/2 cup butter, softened
1/4 cup finely chopped fresh sage
1/2 teaspoon pepper, divided
1 turkey (14 to 16 pounds)
1/4 cup olive oil
1/2 teaspoon salt
STUFFING:
2 tablespoons butter
2 large onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups cubed cornbread
3 tablespoons thinly sliced fresh sage leaves
1 large egg
1/4 cup chicken broth
1/4 cup heavy whipping cream

Directions

Preheat oven to 325°. In a small bowl, mix butter, sage and 1/4 teaspoon pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under turkey; tie drumsticks together.
Brush turkey with oil; sprinkle with salt and remaining pepper. Roast, uncovered, 3-3/4 to 4-1/4 hours or until a thermometer inserted in thigh reads 170°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
For stuffing, in a large skillet, heat butter over medium heat. Add onions, salt and pepper; cook 15-20 minutes or until onions are golden brown, stirring occasionally. Add cornbread and sage; toss to combine.
In a small bowl, whisk egg, broth and cream; stir into stuffing mixture. Transfer to a greased 11x7-in. baking dish. Bake, covered, 45 minutes. Uncover and bake 10 minutes longer or until lightly browned and a thermometer reads 165°.
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Nutrition Facts

8 ounces cooked turkey with 1/2 cup stuffing: 749 calories, 38g fat (14g saturated fat), 281mg cholesterol, 704mg sodium, 30g carbohydrate (10g sugars, 1g fiber), 68g protein.

Originally published as Roasted Turkey in Holiday & Celebrations Cookbook 2014