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Turkey with Cornbread Stuffing
Turkey with Cornbread Stuffing
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Prep Time:
60 minutes
Cook Time:
240 minutes
Total Time:
310 minutes
Upgrade your stuffed turkey with homemade cornbread, rye bread, herbs, and loads of onion and celery for a flavorful twist.
Ingredients:
  • 0.75 cup cornmeal
  • 1.25 cups water
  • 1 cup whole wheat flour
  • 0.33333334326744 cup white sugar
  • 1 egg
  • 0.25 cup vegetable oil
  • 0.25 pound bacon, or more to taste
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 celery stalk, chopped
  • 1 red bell pepper, diced
  • 4 teaspoons poultry seasoning
  • 4 teaspoons dried rubbed sage
  • 4 teaspoons dried oregano
  • 1 (1 pound) loaf rye bread, cubed
  • 2 cups low-sodium chicken broth
  • 1 whole turkey, neck and giblets removed
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously grease a pie pan.
  • Combine cornmeal and water in a bowl and let it sit for 10 minutes. In a separate large bowl, whisk together whole wheat flour, sugar, baking powder, and salt. Mix the egg and vegetable oil into the moistened cornmeal mixture, then fold it into the flour mixture until just combined. Pour the batter into the pie pan.
  • Bake the cornbread in the preheated oven for 20-30 minutes, or until lightly browned and a knife inserted into the center comes out clean. Let it cool after removing from the oven.
  • Lower the oven temperature to 325°F (165°C).
  • In a large skillet over medium-high heat, crisp the bacon on both sides for about 6 minutes each. Transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon. In the same skillet with the bacon drippings, sauté the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano until the onion turns translucent, approximately 10 minutes.
  • Transfer the cooled cornbread from the pie pan, cut into small cubes, and combine with the rye bread cubes in a large bowl. Mix in the bacon, cooked vegetables, and drizzle chicken broth over the mixture, stirring until the bread cubes are evenly moistened.
  • Prepare the turkey by rinsing it thoroughly inside and out and patting it dry. Then, place the turkey in a large roasting pan. Gently stuff the body and neck cavities with the prepared stuffing, folding the skin over and securing with toothpicks. Wrap any extra stuffing in foil and refrigerate until 45 minutes before serving.
  • Roast the turkey in the oven until a meat thermometer inserted into the thickest part of the thigh reads 180°F (80°C), which will take 3 1/2 to 4 hours. Remove the lid after around 2 1/2 hours for crispy skin. Baste the turkey occasionally with the pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

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