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Saveur Cooks Authentic American
Saveur Cooks Authentic American
The Editors of
Saveur Magazine
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Roast Turkey with Corn Bread Stuffing


From: Saveur Cooks Authentic American
By: The Editors of Saveur Magazine


 
Ingredients
  • 1 10-12 lb. fresh turkey - Salt and freshly ground black pepper
    		•
  • 4 cups crumbled corn bread (see recipes)
    		•
  • 2 strips bacon, chopped
    		•
  • 2 tbsp. butter
    		•
  • 1 small yellow onion, peeled and chopped
    		•
  • 1 stalk celery, thinly sliced
    		•
  • 1 medium tart apple, peeled, cored, and diced
    		•
  • 1 bay leaf
    		•
  • 1 tsp. dried savory
    		•
  • 1 tsp. dried sage
    		•
  • 1 tsp. dried marjoram
    		•
  • 1 tsp. dried thyme
    		•
  • 1 tsp. dried basil
    		•
  • 6 tbsp. butter, softened
    		•
  • Salt and freshly ground black pepper
    		•
    Serves 10 to 12    


    Instructions

    1. Preheat oven to 375. Rince turkey well, pat dry with paper towels, and season inside and out with salt and peper.

    2. 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.

    3. 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 taste with salt and pepper.

    4. 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.
     

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