Makes 8 to 10 servings of Turkey with Cornbread Stuffing
Prep Time: 45 minutes
Cook Time: 4 hours
Ingredients:
- 1 (12-pound) frozen turkey, thawed
- 1 box (8.5-ounce) Jiffy cornbread mix (or one 9-inch cornbread recipe)
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 1 can (10.5-ounce) chicken with rice soup
- 2 tablespoons poultry seasoning
- 1 stick (1/2 cup) butter, softened
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- salt and fresh ground black pepper to taste
Preparation:
Rinse the turkey and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 60 minutes. Remove from heat, strain, and reserve.Meanwhile, prepare cornbread according to package directions. Crumble cornbread into small pieces; place on a baking sheet to air dry. In a bowl, combine prepared cornbread, celery, and green onions. Add soup and poultry seasoning. Mix well; stuff inside turkey cavities.
Generously cover turkey with softened butter. Tent with aluminum foil and bake according to package instructions for bird’s weight. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh. The temperature of the stuffing should be 160 degrees F in the center.
Remove turkey from oven. Place on a serving platter; tent with foil. Let turkey stand for about 15 minutes until the temperature of the stuffing reaches 165 degrees F in the center and the temperature in the thigh rises to 180 degrees F.
While turkey stands, prepare gravy. In a large skillet, heat the oil over medium-low heat. Add flour; cook and stir until browned. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season to taste with salt and pepper. Remove stuffing from bird and place in a serving bowl. Carve turkey and arrange on a platter. Serve with stuffing and gravy.
