Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

Quick look

  • prep 26 min    cook 3 hrs
  • serves 12

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.


  • 3 tablespoons butter or margarine
  • 1 large yellow onion, chopped
  • 5 cups crumbled corn bread
  • 5 cups toasted fresh breadcrumbs
  • 1 teaspoon baking powder
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 3/4 cup low-sodium chicken broth
  • 1 large egg, lightly beaten
  • One 12-pound fresh (or frozen and thawed) turkey
  • 1 tablespoon vegetable oil
  • Giblet Gravy

    How to make it  About 3 1/2 hours

  • 1

    Melt butter in a medium saucepan over medium heat. Add onion and cook 5 minutes or until softened. Remove from heat. Combine corn bread, breadcrumbs, baking powder, poultry seasoning and pepper in a large bowl. Stir in onion mixture. Whisk broth and egg together in a small bowl. Stir into corn bread mixture. Toss to coat well.

  • 2

    Heat oven to 325°F. Rinse turkey; drain and pat dry with paper towels. Remove neck and giblets; set aside to make Giblet Gravy. Stuff and truss turkey. Place turkey, breast side up, on a rack in a large roasting pan. Brush with oil. Insert meat thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover with foil and refrigerate.

  • 3

    Roast turkey 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over-browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand 15 to 20 minutes before carving.

  • 4

    Meanwhile, cook neck and giblets for Giblet Gravy (see recipe below). Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and stuffing with gravy.

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