Roast Turkey With Cornbread Stuffing
Total Time: 1 hour (Prep: 20 minutes, Cook: 40 minutes)
Description:
Embark on a culinary journey that encompasses the quintessential roast turkey experience with a delightful twist of cornbread stuffing. This recipe, born from the pages of a magazine and perfected through the festive spirit of Christmas, promises a symphony of flavors and textures. The stuffing, a harmonious blend of moist and crispy, adds an extra layer of indulgence to the whole roast turkey affair. Fresh herbs elevate this dish to a level of culinary excellence that will undoubtedly make it a star on your holiday table.
Ingredients:
- 15 lbs turkey
- 2 cups butter
- 1/2 cup dried sage
- 1/2 cup oregano
- 1/4 cup pepper
- 2 1/4 cups all-purpose flour
- 2 cups cornmeal
- 3 tbsp granulated sugar
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 2 2/3 cups buttermilk
- 2/3 cup butter
- 1/4 cup butter (for turkey)
- 4 cups celery, chopped
- 1 cup onion, chopped
- 1 cup red peppers, chopped
- 1 cup green peppers, chopped
- 2 garlic cloves, minced
- 1/2 cup dried sage
- 1 cup dried oregano
- 2 tsp ground coriander
- 4 tsp chili powder
- 2 tsp salt
- 1 cup all-purpose flour (for gravy)
- 1 cup dry white wine
- Salt and pepper (to taste)
Nutritional Information (per serving):
- Calories: 2001.9
- Fat: 98.8g
- Saturated Fat: 36.4g
- Cholesterol: 742.7mg
- Sodium: 2119.4mg
- Carbohydrates: 73.5g
- Fiber: 5.1g
- Sugar: 13.3g
- Protein: 190.8g
Instructions:
TO MAKE CORNBREAD:
- In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Whisk together eggs, buttermilk, and butter in a separate bowl; pour over dry ingredients, stirring just until moistened.
- Spoon the batter into a greased 13×9-inch cake pan, making it easy to cut into cubes for the turkey stuffing.
- Bake in a preheated 375°F oven for 30 to 40 minutes or until the cornbread is golden brown on top and a tester inserted in the center comes out clean.
- Allow the cornbread to cool in the pan for 5 minutes, then transfer it to a rack to cool completely.
TO MAKE ROAST TURKEY WITH CORNBREAD STUFFING:
- In a large skillet, melt butter over medium-high heat; sauté celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder, and salt for 10 minutes or until the onions are softened.
- Cut the cooled cornbread into small cubes, yielding about 18 cups; place them in a large bowl.
- Add the sautéed vegetable mixture to the cornbread cubes; toss to combine. Drizzle with stock, ensuring the stuffing is moistened.
- Prepare the turkey by removing giblets and neck. Rinse it under cold water, pat it dry inside and out.
- Fill the turkey’s body cavity loosely with the prepared stuffing, skewer the opening closed, and repeat for the neck cavity.
- Tie the turkey’s legs together with kitchen string and twist the wings backward under the back.
- Place the turkey, breast side up, on a greased rack in a roasting pan.
- Blend together butter, sage, oregano, and pepper; rub this mixture over the turkey.
- Tent the turkey loosely with foil, dull side out, leaving the sides open.
- Roast the turkey in a preheated 325°F oven, basting every 30 minutes, for 3.5 hours.
- Remove the foil, place the reserved wrapped stuffing in the oven alongside the pan, and continue roasting for an additional 45 to 60 minutes or until the turkey reaches an internal temperature of 180°F.
- Transfer the turkey to a large warmed platter, tent with foil, and let it stand for 20 minutes before carving.
TO MAKE GRAVY:
- Meanwhile, skim off the fat in the roasting pan. Stir flour into the pan, cooking it over medium heat for 1 minute.
- Gradually whisk in stock and wine. Add salt and pepper, bringing the mixture to a boil and stirring to scrape up brown bits from the bottom of the pan.
- Reduce heat and simmer, stirring often, for about 5 minutes.
- Strain the gravy into a warmed gravy boat, ready to elevate your roast turkey to new heights.
Cooking Tips:
- For a personalized touch, consider using fresh herbs in the stuffing for an intensified flavor profile.
- To achieve the perfect balance between moist and crispy stuffing, bake any extra stuffing in an oil-sprayed open dish alongside the turkey for the last 30-40 minutes.
- To thaw a frozen turkey, either let it thaw in the original wrapper on a tray in the refrigerator for 5 hours per pound or cover it (in the original wrapper) with cold water, changing the water occasionally, for 1 hour per pound.
Final Thoughts:
This Roast Turkey With Cornbread Stuffing recipe is a culinary masterpiece, a testament to the artistry of festive cooking. The meticulous combination of ingredients, the careful preparation, and the aromatic journey through the kitchen will reward you with a holiday centerpiece that’s not just a meal but a celebration on a plate. Let the joy of cooking fill your home as you embark on this gastronomic adventure. Happy feasting! 🦃🍞🌿🔥
