*
Over 38,000 searchable recipes available
*
HOME
•
About us
•
Contact us
•
Visit AllQue.com
Monday, May 06, 2024 6:50 AM
Main Menu
Home
Newest Recipes
Most Popular Recipes
Highest Rated Recipes
Admin Login
Submit a Recipe
Categories
»
Afghan
(27)
»
African
(37)
»
American
(0)
»
American Indian
(44)
»
Appetizers
(1279)
»
Arabian
(19)
»
Australian
(42)
»
Bakery
(0)
»
Barbque
(121)
»
Beans
(0)
»
Beef
(562)
»
Breads
(2484)
»
Breakfast
(349)
»
British
(6)
»
Cajun
(203)
»
CakesDeserts
(1631)
»
Candy
(554)
»
Canning
(2)
»
Cassoroles
(273)
»
Cheese
(158)
»
Cookies
(1367)
»
Copy Cat
(31)
»
Crock Pot
(1320)
»
Deserts
(2253)
»
Diabetic
(2402)
»
Dips
(220)
»
Drinks
(800)
»
Dutch
(12)
»
Filipino
(29)
»
Fish
(290)
»
Foul
(24)
»
Freezer
(11)
»
French
(39)
»
Fruit
(280)
»
German
(124)
»
Greek
(90)
»
Ground Beef
(436)
»
Holiday
(0)
»
Indian
(112)
»
Indo Chinese
(72)
»
Irish
(72)
»
Italian
(285)
»
Jambalaya
(9)
»
Japanese
(46)
»
Jewish
(124)
»
Kids
(116)
»
Korean
(26)
»
Lamb
(43)
»
Main Course
(1639)
»
Mexican
(356)
»
Misc
(6118)
»
Oriental
(620)
»
Pakistan
(12)
»
PanCakes
(20)
»
Pasta
(347)
»
Pies
(522)
»
Pork
(335)
»
Poultry
(2728)
»
Puddings
(44)
»
Russian
(28)
»
Salads
(976)
»
Sandwich
(131)
»
Sauces
(980)
»
SeaFoods
(792)
»
Side Dishes
(602)
»
Soups
(1438)
»
Steak Specials
(0)
»
Syrups
(56)
»
Thai
(113)
»
UC - Taste of Home
(35)
»
Vegetables
(1188)
»
Vegetarian
(403)
»
Wild Game
(266)
Basic Search
Adv Search
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
Main Ingredients
Instructions
Recipe Home
»
Poultry
»
ROAST TURKEY WITH CORN BREAD STUFFING
Recipe A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Save to favorite
Write a comment
Print this recipe
Email this recipe
ROAST TURKEY WITH CORN BREAD STUFFING
Category:
Poultry
Author:
Ashley
Date:
1/1/2007
Hits:
192
Rating:
(
3.5
) by
2
users
Ingredients:
1/4 lb. butter
1 turkey, fresh
1/2 lb. salted pork, thinly sliced
Corn Bread Stuffing:
2 packs corn bread mix (10 oz.)
1/2 C. celery, chopped
1 onion, medium, minced
1/2 C. butter
2 egg yolks
salt
pepper
Turkey Stock:
turkey giblets, neck and wings
3 C. water
1/2 onion, small, sliced
1/2 garlic clove
1/2 bay leaf
1/8 tsp. basil, crumbled
1/8 tsp. rosemary, crumbled
1/8 tsp. thyme, crumbled
1/8 tsp. salt
Turkey Giblet Gravy:
1/4 C. pan drippings
1/4 C. flour
1 C. water
2 C. turkey stock
turkey giblets, cooked, chopped
salt
pepper
Instructions:
Preheat oven to 425. Cut butter into very thin slices; place in freezer to harden while you prepare bird. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them. Slide your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin. Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing. Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about for 30 minutes before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salted pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow open roasting pan. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer. Lower temperature to 325 and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast side up for the last 15 minutes of cooking time. (Remove and discard salted pork when crisp and most of fat has been rendered. If fat in pan begins to burn, add a few Tbls. of water.) Transfer turkey to serving platter and let rest for 30 minutes before carving. Reserve all drippings in pan for gravy. Corn Bread Stuffing: Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 C. and transfer to a large mixing bowl. Sauté celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn breadcrumbs. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste. Turkey Stock: Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock. Turkey Giblet Gravy: Pour off all turkey fat from roasting pan into a glass measuring C.. Measure and return 1/4 C. to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 C. of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.
Rate this recipe:
1
2
3
4
5
Other Poultry recipes you might be interested
»
PORTUGUESE ROAST TURKEY
»
CURRIED TURKEY ON RICE
»
CHICKEN AND STUFFING BAKE
»
FRIED TURKEY BREAST
»
CHICKEN WITH SPICY SAUCE
»
EASY CHICKEN STIR FRY
»
SPICY RICE PILAF WITH TURKEY
»
SESAME CHICKEN WITH BROCCOLI
»
SHRIMP AND CHICKEN CURRY
»
EASY CHICKEN CREOLE
Featured Recipe
»
Hot Shins
Category:
Barbque
Hits:
340
Rating:
(
3
)
Most Popular
BAR-B-QUE TERIYAKI SAUCE
Dixie Stampede Creamy Veggie Soup
Mardee's Casserole Special
The Original Coney Island Meat Sauce
Quick & Easy Chicken Pot Pie
Bar-X BBQ Sauce
Chess Pie Ii
RAISIN BRAN MUFFINS
Caramel Cheesecake Bars
Creamy Chicken Gravy
Big Boy Pizza (TASTES LIKE A FRISCH’S BIG BOY)
Chicken In Coconut Milk Soup
Blueberry Delight Pie
West Lake Beef Soup (egg drop soup with beef)
Club Burrito
Newest Recipes
Peanut Butter Texas Sheet Cake
KY Brown Butter Sheet Cake
Orange Creamsicle Texas Sheet Cake
Bunuelos (circus waffles)
Peanutbutter Muffin - 3 ingredients
Schoolhouse peanutbutter cookies
Mountain William Dip
Hawaiian Sticky Buns
Tem's No-Fuss Yeast Bread (Loaf)
Tem's Quick Drop Biscuits
Tem's Perfect Onion Rings
Million Dollar Fudge
1/4 Texas Sheet Cake (1/2 & Full)
Tem's Taco Sauce II
Aloha Casserole
There are no comments: (0)
Write a Comment for ROAST TURKEY WITH CORN BREAD STUFFING recipe
All fields with * are required
Name:
*
Email:
*
Comments:
*
Only 200 char allowed
Char count
Security Code:
442835
Enter Security Code:
*