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

Turkey with Corn Bread Dressing Recipe

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Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
TOTAL TIME: Prep: 20 min. Bake: 3-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 3-1/2 hours
MAKES: 8-10 servings


  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1/2 cup butter
  • 6 cups cubed day-old corn bread
  • 2 cups fresh bread crumbs
  • 1 tablespoon dried sage
  • 1 tablespoon poultry seasoning
  • 1/2 cup egg substitute
  • 1 cup chicken broth
  • 1 turkey (10 to 12 pounds)
  • Melted butter

Nutritional Facts

1 serving (4 ounces) equals 663 calories, 25 g fat (11 g saturated fat), 202 mg cholesterol, 845 mg sodium, 34 g carbohydrate, 3 g fiber, 72 g protein.


  1. In a skillet, saute celery and onion in butter until tender. Place in a large bowl with corn bread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to corn bread mixture, stirring gently to mix.
  2. Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl. Yield: 8-10 servings.
Editor's Note: Dressing may be prepared as above and baked in a greased 2-quart casserole dish. Cover and bake at 400° for 20 minutes. Uncover and bake 10 minutes longer or until lightly browned.
Originally published as Turkey with Corn Bread Dressing in Taste of Home October/November 1993, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 30, 2012

"This is a good dressing but it was a bit dry for me. If you like a drier, crumbly stuffing you will probably like this, but if I make it again I would double the chicken broth."

Reviewed Dec. 25, 2011

"I usually use 2 real eggs in place of the substitute. I have to make this every Christmas. My hubby likes it better than his mom's."

Reviewed Dec. 26, 2010

"I have made this turkey and dressing for years. Always delicious!!"

Reviewed Nov. 25, 2010

"This was my first Turkey.....I have never been so nervous!!!!!!!!!!!!!!!! This recipe is so amazing an the dressing is.....superb! Will most def make this again!!!!!!! Except rubbed with poultry seasoning & butter.....just turned out perfect!!!!!"

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