Turkey with Cornbread Dressing

Name: Turkey with Cornbread Dressing
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8-10 servings.
Cuisine: Cajun Dinner Recipes, Cajun Recipes
Ingredients: 2 cups chopped celery; 1 cup chopped onion; 1/2 cup butter; 6 cups cubed day-old cornbread; 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

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!

Ingredients

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day-old cornbread
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

Directions

In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix.
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 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.

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.

Nutrition Facts

4 ounce-weight: 663 calories, 25g fat (11g saturated fat), 202mg cholesterol, 845mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 72g protein.

Originally published as Turkey with Corn Bread Dressing in Taste of Home October/November 1993

Reviews

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Average Rating:

Brenda MH

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.
LeslieH

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.
LeslieH

Dec 26, 2010

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

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!!!!!