Roast Turkey with Corn Bread Stuffing
Nutrition
Calories: 166 kcalCarbohydrates: 19 gProtein: 22 gFat: 25 gSaturated Fat: 21 gCholesterol: 54 mgSodium: 118 mgFiber: 12 gSugar: 13 gVitamin A: 9.7 IUCalcium: 40 mgIron: 18 mg
Ingredients
- 1 10 - 12 lb. fresh turkey
- 1 pinch salt
- 1 pinch black pepper
- 4 cups crumbled corn bread
- 2 slice bacon chopped
- 2 tbsp butter
- 1 whole small yellow onion peeled and chopped
- 1 stalk celery thinly sliced
- 1 whole medium tart apple peeled, cored, and diced
- 1 teaspoon bay leaf
- 1 tsp dried savory
- 1 tsp dried sage
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 6 tbsp butter softened
Instructions
- Preheat oven to 375°. Rinse turkey well, pat dry with paper towels, and season inside and out with salt and pepper.
- For stuffing, spread crumbled corn bread on a cookie sheet and bake until golden, 20 - 30 minutes. Cool slightly, then transfer to a large bowl.
- Cook bacon in a skillet over medium heat until brown and crisp, 8 - 10 minutes. Add bacon and drippings to corn bread. Melt butter in same skillet, add onions and celery, and cook for 5 minutes. Add to corn bread mixture. Stir in apple, bay leaf, savory, sage, marjoram, thyme, and basil and season to taste with salt and pepper.
- Fill cavity of turkey with stuffing. Tuck wings under back, tie legs together with kitchen string, and rub skin with butter. Place turkey in a large roasting pan, breast side up, and roast until turkey and stuffing reach an internal temperature of 165°, 10 - 12 minutes per pound. Allow turkey to rest 20 minutes, then remove stuffing and carve.