Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


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


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)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
42 Quick and Easy Recipes

Inside this FREE eCookbook are great quick and easy recipes for breakfast, lunch and dinner, and even some easy treats for the kids. You'll never have to wonder what to make for your next meal!

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

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.

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Marinated English Pea and Corn Salad

"Sweet and Sour Marinated English Pea and Corn Salad is a simple salad to make. It's simple to make and perfect for a spring luncheon.… See more

Get More Recipes
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 Instagram Twitter Pinterest
Twitter Blog Email RSS

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

---- 1 ----


Images from other cooks

There are currently no images from other cooks.