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Roast Turkey with Cornbread Stuffing

  • Corn Bread Loaf
  • 2 1/4 cups all-purpose flour
  • 2 cups cornmeal
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 2 2/3 cups buttermilk
  • 2/3 cup butter, melted

Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey stuffing. In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened. Spoon into greased 13- x 9-inch cake pan. Bake in centre of 375F oven for 30 to 40 minutes or until loaf is golden brown on top and tester inserted in centre comes out clean. Let loaf cool in pan on rack for 5 minutes. turn out onto rack and let cool completely. Roast Turkey With Corn Bread Stuffing 1 each turkey, about 15 lb 2 tablespoons butter, softened 1/2 teaspoon each dried sage and oregano 1/4 teaspoon pepper 1/4 cup butter 4 stalks celery, chopped 1 each onions, chopped 1 each sweet red and green pepper, chopped 2 cloves garlic, minced 4 teaspoons each dried sage and oregano 1 teaspoons each ground coriander and chili powder 1/2 teaspoon salt 1 each corn bread loaf (3 lb) 2 cups chicken stock 1/3 cup all-purpose flour 2 1/2 cups chicken stock 1/2 cup dry white wine 1/4 teaspoon each salt and pepper Corn Bread Stuffing: In large skillet, melt butter over medium-high heat, cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened. Meanwhile, cut corn bread into small cubes; place in large bowl. (You should have about 18 cups.) Add pepper mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten. Remove giblets and neck from turkey. Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed. Repeat with neck cavity; fold neck skin over stuffing and skewer to back. Wrap remaining stuffing in foil; set aside in refrigerator. Tie legs together with kitchen string. Twist wings backward under back. Place, breast side up, on greased rack in roasting pan. Blend together butter, sage, oregano and pepper; rub over turkey. Tent loosely with foil, dull side out, leaving sides open. Roast turkey in 3250F oven, basting every 30 minutes, for 3-1/2 hours. Remove foil. Place reserved wrapped stuffing in oven alongside pan. Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180F and juices run clear when turkey is pierced. Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving. Gravy: Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for about 5 minutes. Strain into warmed gravy boat. Makes 8 servings (with enough left over for 8 more servings). TIP: To thaw frozen turkey: Let thaw in original wrapper on tray in refrigerator for 5 hours per pound. Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound.

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