Ingredients: |
Ingredients: Turkey:
1 - 14 to 16 pound turkey
1/4 cup butter, softened
1 tsp. salt
1 tsp. celery salt
3/4 tsp. pepper
Fresh sage, thyme, and rosemary sprigs (optional)
2 cups Champagne or sparkling wine
1 medium peeled onion
DRESSING:
1 double batch of White Cornbread Mix (use package directions. You will need enough to make a 9x15 pan of cornbread)
1 1/2 cups onion chopped
1 cup celery chopped
3 tablespoons sage (add more or less to taste)
1 tablespoon poultry seasoning
4 to 6 hard boiled eggs (Yes Hard Boiled) chopped
Salt and pepper to taste
Broth from Turkey (also you can make broth from the neck and heart and gizzards from the turkey by boiling in a pan of water. I also use extra turkey or vegetable broth from a box if I do not have enough.)
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Directions: |
Directions:Turkey:
Pat turkey dry. Combine the butter, salt, celery salt, and pepper. Rub over the outside and inside of turkey. Place sage, rosemary, thyme, and peeled onion in cavity of turkey. Tuck wings under turkey. Place breast side up on rack in roaster. Cover. Bake for 30 minutes. pour the Champagne into the roaster. Bake for 3 to 3 1/2 hours longer or until thermometer reads 181º, basting occasionally with Champagne and juices from bottom of roaster. Let stand for 20 minutes before slicing.
Dressing:
Make cornbread. (This can be done the night before)
Crumble into a large roasting pan. Add all ingredients except for broth. Mix well. Add broth to make a soupy mixture. Bake at 350º for at least an hour. If dressing starts to get dry add more broth. This is not a dry dressing. As long as it is not burning you can keep cooking it. When my grandma made dressing, you could just about ladle it like gravy. I do not make mine this moist, but I try to keep it moister than regular dressing. |
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