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Roast Turkey with Cornbread Stuffing/Dressing Recipe

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This recipe for Roast Turkey with Cornbread Stuffing/Dressing is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turkey

Cornbread (double this recipe):
1-1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar - use none or very little, otherwise dressing will be sweet
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk (can use what you have)
1/4 cup vegetable oil
1 egg beaten (or two egg whites)

Turkey Broth:
Giblets
4 turkey wings purchased separately from turkey (I use the wing and neck meat in the dressing instead of the giblets.)

Stuffing/Dressing
1/4 butter or margarine
1/2 cup chopped green onions
1 cup chopped celery
Turkey broth or chicken broth
1/2 cup chopped parsley
1 egg beaten
Salt and pepper to taste
Directions:
Directions:
One day ahead, make cornbread. Heat oven to 400 degrees. Grease 8 or 9 inch pans. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pans. Bake 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean. Let cool in pans to dry out a bit until ready to make dressing. Can cover with foil overnight.

Turkey broth: Put neck, giblets and turkey wings in large pot and cover with water. Bring to medium boil and cook for 30-45 minutes. Remove giblets and wings and let cool for a few minutes.

Turkey: Roast turkey per package instructions.

To make stuffing/dressing: Crumble cornbread in large bowl and add parsley, salt and pepper. Set aside. Cut up neck meat and wing meat into small pieces and add to cornbread crumbs. Melt butter in skillet over medium heat. Add onions and celery. Cook and stir over medium heat until tender. Add to cornbread with egg. Add turkey broth a little at a time, stirring mixture each time until the dressing mixture holds together well. You want it moist but not too moist. Put in greased casserole dish. Bake in 350º oven for 30-45 minutes. The idea is to heat it through. More broth can be added during this process if it seems to dry.

Use remaining broth to add to turkey drippings for gravy.
Number Of Servings:
Number Of Servings:
8 to 10 large servings
Personal Notes:
Personal Notes:
I found this recipe in a magazine many years ago. I usually do this once during the year. We love it. The dressing is also good with chicken. The recipe can easily be scaled down for fewer servings and scaled up for larger groups. Other vegetables or spices can be added for additional flavor to water when making the broth.

 

 

 

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