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Turkey with Corn-Bread Dressing

By: Fae Fisher  
"'THE DRESSING was always my favorite part of the meal. I can still smell the wonderful aroma that filled the house while the turkey roasted in our wood stove. We could hardly wait to sit down and eat!'"

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 251 people have saved this

Prep Time:
1 Hr 10 Min
Cook Time:
4 Hrs 30 Min
Ready In:
5 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • CORN BREAD:
  • 3 cups cornmeal
  • 1 cup self-rising flour
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/4 cups chopped celery
  • 1/3 cup chopped onion
  • 1/2 teaspoon celery seed
  • 2 cups milk
  • 1/4 cup vegetable oil
  • 1 egg
  • DRESSING:
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon poultry seasoning
  • 3/4 teaspoon pepper
  • 3/4 cup egg substitute
  • 1 cup butter or margarine, melted, divided
  • 1 (10 pound) turkey

Directions

  1. In a large bowl, combine the first seven ingredients. Combine milk, oil and egg; pour over cornmeal mixture and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Crumble corn bread into a large bowl. Add parsley, poultry seasoning and pepper; toss. Combine egg substitute and 3/4 cup butter; add to the corn bread mixture, stirring just until blended. Just before baking, stuff the turkey with dressing. Skewer or fasten openings. Tie drumsticks together. Place on a rack in a roasting pan. Brush with remaining butter. Place remaining dressing in a greased baking dish; cover and refrigerate until ready to bake. Bake turkey at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. Bake extra dressing at 325 degrees F for 1 hour. When turkey is done, let stand for 20 minutes before carving. Remove all dressing to a serving bowl.

Footnotes

  • As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by ANISSA 
I made this recipe and it was fantastic. The turkey was so tender and the stuffing came out... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by ManassasMa 
I make a cornbread stuffing that's similar to this (as far as it goes) but first I sautee (in... MORE

 
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