ROAST TURKEY WITH CRANBERRY CORNBREAD STUFFING

This recipe captures the essence of the time-honored flavors of the grand Thanksgiving Day feast.

 

 

1 (12- to 14-pound) whole turkey

Cranberry Cornbread Stuffing

1/4 cup (1/2 stick) butter, softened

Salt and pepper (optional)

 

 

Preheat oven to 325°. Remove giblets and neck from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels; spoon stuffing loosely into neck and body cavities. Turn the wings back to hold the skin in place, if desired. Place stuffed turkey, breast side up, on a rack in a shallow roasting pan. Rub turkey with butter; season with salt and pepper, if desired. Insert meat thermometer into the lower part of the thigh next to the body, being careful not to touch the bone; tent loosely with foil. Roast until internal temperature reaches 180°, 3 1/2 to 4 1/2 hours, basting with drippings several times, and removing foil during the last 30 to 60 minutes of roasting. The center of the stuffing should be 165°.

 

Transfer to a cutting board. Cover loosely with foil and let stand 20 to 30 minutes before carving. Remove stuffing before carving. (Refrigerate turkey and stuffing within two hours after cooking.) Makes 8 servings. with leftovers.

 

Prep time: 20 minutes

Cook time: 3 1/2 - 4 1/2 hours

Stand time: 20 - 30 minutes

 

CRANBERRY CORNBREAD STUFFING

6 tablespoons (3/4 stick) butter

1 medium onion, chopped

1 medium celery rib, chopped

1/2 cup chopped celery leaves (from inner ribs)

1 cup dried cranberries

1 teaspoon poultry seasoning

1 teaspoon ground sage

1 (14-ounce) package cornbread stuffing

1 1/2 to 2 cups regular or reduced sodium chicken broth, as needed

Salt and pepper to taste

 

 

In a 12-inch skillet, melt butter over medium heat. Add onion and celery; cook 5 minutes, stirring frequently. Add celery leaves and cranberries; cook until onion and celery are tender, about 5 minutes, stirring frequently. Stir in poultry seasoning and sage. Place cornbread stuffing in a large bowl; add onion mixture. Gradually stir in about 1 1/4 cups broth, until the stuffing is moistened but not soggy. Use as a stuffing or place in a buttered 1 1/2-quart casserole and drizzle with about 1/2 cup broth, if desired. Cover, and bake in a 350° oven 30 minutes. Remove cover; bake until top is golden, 10 to 15 minutes. Makes about 10 cups stuffing.

 

Prep time: 20 minutes

Cook time: 50 minutes

 

Make-ahead tip: May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before spooning into the bird. Be certain to stuff the turkey immediately before roasting.

 

Ingredient Substitution: Turkey broth, if available, may be used in place of chicken broth.