close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
Thanksgiving Pumpkin Recipes eCookbook

With our ecookbook Holiday How-To: Thanksgiving Crafts and Pumpkin Recipes , you'll find delicious pumpkin dessert recipes and great craft ideas that will bring the comfort and care of Thanksgiving to your home.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Cornbread Stuffed Roast Turkey

Cornbread Stuffed Roast Turkey

If you want to know the best way to cook a turkey, follow these turkey instructions. Know how to bake a turkey with this Thanksgiving turkey recipe. Turkey stuffing recipes pair perfectly with this turkey recipe.

Ingredients
  • 1/4 pound plus 1/2 cup butter
  • 1 turkey, 12-16 pounds
  • 1/2 pound salt pork, thinly sliced
  • 10 ounces corn bread mix, 2 packages
  • 1/2 cup celery, chopped
  • 1 onion, minced
  • 2 egg yolks
  • Pepper
  • Turkey giblets
  • 4 cups water
  • 1/2 onion, sliced
  • 1/2 garlic clove
  • 1/2 bay leaf
  • 1/8 teaspoon basil
  • 1/8 teaspoon rosemary
  • 1/8 teaspoon thyme
  • 1/4 cup pan drippings
  • 1/4 cup flour
  • 2 cups turkey stock
Instructions
  1. Preheat oven to 450 degrees F. Cut 1/4 pound butter into very thin slices; place in freezer to harden while you prepare bird.
     
  2. Wash turkey inside and out. Remove and reserve giblets. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them. Slide your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs.
     
  3. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing.
     
  4. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.
     
  5. Saute celery and onion in remaining butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.
     
  6. Fill cavity of turkey loosely with stuffing. Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes before bird is roasted. Bake until firm and lightly browned. Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks.
     
  7. Place turkey on its side on rack in shallow open roasting pan. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.
     
  8. Lower temperature to 325 degrees F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow, no longer pink, when thigh is pierced with a fork. Roast turkey breast side up for the last 15 minutes of cooking time.
     
  9. Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan begins to burn, add a few tablespoons of water.
     
  10. Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all drippings in pan for gravy.
     
  11. Combine giblets with 1 cup water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender.
     
  12. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
     
  13. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.
Notes
  1. Preheat oven to 450 degrees F. Cut 1/4 pound butter into very thin slices; place in freezer to harden while you prepare bird.
     
  2. Wash turkey inside and out. Remove and reserve giblets. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them. Slide your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs.
     
  3. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing.
     
  4. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.
     
  5. Saute celery and onion in remaining butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.
     
  6. Fill cavity of turkey loosely with stuffing. Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes before bird is roasted. Bake until firm and lightly browned. Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks.
     
  7. Place turkey on its side on rack in shallow open roasting pan. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.
     
  8. Lower temperature to 325 degrees F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow, no longer pink, when thigh is pierced with a fork. Roast turkey breast side up for the last 15 minutes of cooking time.
     
  9. Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan begins to burn, add a few tablespoons of water.
     
  10. Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all drippings in pan for gravy.
     
  11. Combine giblets with 1 cup water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender.
     
  12. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
     
  13. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

           
            If you enjoyed this recipe, please check out our 30 Thanksgiving Recipes Free eCookbook

 

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo