This Turkey with Cornbread Stuffing is a classic dish that’s perfect for holiday gatherings or special family dinners. The turkey is roasted to perfection, with its skin crisp and golden brown, while the inside remains juicy and tender. The real star, however, is the cornbread stuffing—a savory and slightly sweet mix of crumbled cornbread, herbs, and vegetables that soaks up all the delicious turkey drippings. This recipe combines the hearty flavors of the turkey with the comforting, slightly crunchy texture of the cornbread stuffing, making it an unforgettable centerpiece for your feast.
Ingredients
For the Turkey:
- 1 whole turkey (12-14 pounds)
- 1/4 cup olive oil or melted butter
- Salt and pepper, to taste
- 1 onion, quartered
- 1 lemon, quartered
- Fresh herbs (thyme, rosemary, sage)
For the Cornbread Stuffing:
- 8 cups cornbread, crumbled
- 1/2 cup unsalted butter
- 1 onion, finely chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon poultry seasoning
- 1/2 cup chicken or turkey broth
- Salt and pepper, to taste
- 1 egg, beaten
Instructions
- Prepare the Turkey:
- Preheat the oven to 325°F (165°C).
- Rinse the turkey inside and out, pat it dry with paper towels.
- Rub the turkey all over with olive oil or melted butter. Season generously with salt and pepper.
- Stuff the cavity with the quartered onion, lemon, and fresh herbs.
- Tie the legs together with kitchen twine and tuck the wing tips under the body of the turkey.
- Make the Cornbread Stuffing:
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, cooking until softened, about 5-7 minutes.
- Stir in the parsley, sage, thyme, and poultry seasoning, cooking for an additional 2 minutes.
- In a large bowl, combine the crumbled cornbread with the sautéed vegetables and herbs. Pour in the broth and mix until moistened. Season with salt and pepper to taste.
- Stir in the beaten egg until well combined.
- Stuff the Turkey:
- Loosely fill the turkey cavity with the cornbread stuffing. If there’s extra stuffing, bake it separately in a greased baking dish during the last hour of roasting.
- Roast the Turkey:
- Place the turkey on a rack in a large roasting pan.
- Roast in the preheated oven, basting occasionally with the pan drippings, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the stuffing, about 3 1/2 to 4 1/2 hours depending on the size of the turkey.
- If the turkey browns too quickly, tent it with aluminum foil.
- Rest and Serve:
- Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving.
- Serve the turkey with the cornbread stuffing on the side, and enjoy your holiday meal!
