Roast Turkey with Corn Bread Stuffing
Roast Turkey with Corn Bread Stuffing Recipe
Introduction
Roast Turkey with Corn Bread Stuffing is a classic dish that is often enjoyed during Thanksgiving and other special occasions. The combination of tender, juicy turkey with savory corn bread stuffing is a delicious and comforting meal that is sure to please a crowd.
History
The tradition of roasting turkey for special occasions dates back to the early days of American history. Native Americans introduced the Pilgrims to wild turkey, which became a popular choice for feasts and celebrations. The addition of corn bread stuffing to the turkey is a Southern tradition that adds a unique flavor and texture to the dish.
Ingredients
Corn bread stuffing
Turkey stock
How to prepare
- Preheat oven to 425°F (218°C).
- Cut butter into very thin slices and place in the freezer to harden while you prepare the bird.
- Wash the turkey inside and out.
- Remove and reserve the neck, giblets, and wing tips.
- Pat the turkey dry with paper towels.
- Starting at the breast, separate the skin from the meat by working your fingers between them.
- Slice your hand under the skin as far as you can go and gently free the skin on both sides of the breast.
- Loosen the skin 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 the bird loosely in waxed paper and refrigerate while preparing the stuffing.
- Fill the cavity of the turkey loosely with stuffing.
- Fasten the neck skin of the turkey to the body with a skewer.
- Push the legs under the band of skin at the tail or tie them to the tail.
- Place slices of salt pork over the breast and fasten with wooden picks.
- Place the turkey on its side on a rack in a shallow open roasting pan.
- Cook for 15 minutes, then turn the bird on the other side and roast for 15 minutes longer.
- Lower the temperature to 325°F (163°C) and continue to roast the turkey, turning the bird from side to side and basting often with the drippings from the pan, for about 3.5 to 4 hours, or until the juices run yellow - no longer pink - when the thigh is pierced with a fork.
- Roast the turkey breast side up for the last 15 minutes of cooking time.
- Transfer the turkey to a serving platter and let it rest for 30 minutes before carving.
- Reserve all the drippings in the pan for gravy.
Corn bread stuffing
- Prepare the corn bread, following the label directions, or use your own favorite recipe. Let it cool.
- Crumble enough corn bread to make 7 cups and transfer it to a large mixing bowl.
- Sauté the celery and onion in butter in a large skillet until soft.
- Spoon the vegetables and butter over the corn bread crumbs.
- Beat the egg yolks in a medium-sized bowl, then stir in the stock and pour the mixture over the corn bread.
- Stir lightly to blend.
- Season with salt and pepper to taste.
Turkey stock
- Combine the giblets, neck, and wing tips with water in a large saucepan. Add the remaining ingredients.
- Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the liver is tender.
- Remove the liver and continue to simmer the mixture for about 1 hour, or until the remaining giblets are tender.
- Strain the mixture and remove and chop the giblets and liver for gravy.
- Reserve the stock.
Turkey giblet gravy
- Pour off all the turkey fat from the roasting pan into a glass measuring cup.
- Measure and return 0.25 cup to the pan.
- Sprinkle the flour into the fat and cook and stir for 2 or 3 minutes over low heat.
- Add the water and 2 cups of the reserved turkey stock.
- Cook, stirring and scraping up the browned bits in the pan with a wooden spoon, until the gravy thickens and bubbles for 2 minutes.
- Strain the gravy into a saucepan and add the chopped giblets and reserved liver.
- Taste and season with salt and pepper if needed.
Variations
- Use different herbs and spices in the stuffing for a unique flavor profile.
- Add dried fruits, nuts, or sausage to the stuffing for added texture and flavor.
- Use different types of bread, such as sourdough or whole wheat, in the stuffing for a twist on the classic recipe.
Cooking Tips & Tricks
Be sure to pat the turkey dry before roasting to ensure a crispy skin.
- Loosening the skin and inserting slices of butter will help keep the turkey moist and flavorful.
- Basting the turkey with the pan drippings will help keep the meat juicy and tender.
- Letting the turkey rest before carving will allow the juices to redistribute, resulting in a more flavorful and moist bird.
Serving Suggestions
Serve Roast Turkey with Corn Bread Stuffing with cranberry sauce, gravy, mashed potatoes, and green beans for a complete and satisfying meal.
Cooking Techniques
Roasting the turkey at a high temperature initially will help crisp up the skin.
- Basting the turkey with the pan drippings will help keep the meat moist and flavorful.
- Letting the turkey rest before carving will ensure a juicy and tender bird.
Ingredient Substitutions
Use chicken broth instead of turkey stock if needed.
- Use store-bought corn bread instead of making your own.
- Use bacon or pancetta instead of salt pork in the recipe.
Make Ahead Tips
The corn bread stuffing can be made a day in advance and stored in the refrigerator until ready to use.
- The turkey can be seasoned and stuffed the night before and stored in the refrigerator until ready to roast.
Presentation Ideas
Garnish the platter with fresh herbs, such as parsley or sage, for a pop of color. - Serve the turkey on a bed of greens or roasted vegetables for a beautiful presentation. - Use a decorative serving platter or dish to showcase the turkey and stuffing.
Pairing Recommendations
Roast Turkey with Corn Bread Stuffing pairs well with a variety of side dishes, such as cranberry sauce, gravy, mashed potatoes, green beans, and sweet potatoes.
Storage and Reheating Instructions
Leftover Roast Turkey with Corn Bread Stuffing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey and stuffing in a baking dish, cover with foil, and heat in a 350°F (177°C) oven until warmed through.
Nutrition Information
Calories per serving
Each serving of Roast Turkey with Corn Bread Stuffing contains approximately 500 calories.
Carbohydrates
Each serving of Roast Turkey with Corn Bread Stuffing contains approximately 30 grams of carbohydrates.
Fats
Each serving of Roast Turkey with Corn Bread Stuffing contains approximately 20 grams of fat.
Proteins
Each serving of Roast Turkey with Corn Bread Stuffing contains approximately 40 grams of protein.
Vitamins and minerals
Roast Turkey with Corn Bread Stuffing is a good source of iron, vitamin B6, and niacin.
Alergens
This recipe contains wheat, eggs, and dairy.
Summary
Roast Turkey with Corn Bread Stuffing is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.
Summary
Roast Turkey with Corn Bread Stuffing is a classic and comforting dish that is perfect for special occasions and holiday gatherings. With a few simple ingredients and some basic cooking techniques, you can create a delicious and satisfying meal that is sure to impress your family and friends. Enjoy!
How did I get this recipe?
I have a clear memory of the first time I discovered this recipe for Roast Turkey with Corn Bread Stuffing. It was many years ago, when I was just a young girl living in a small town in the heart of the South. My family was always hosting Sunday dinners and holiday gatherings, and I was always eager to help in the kitchen.
One particular Thanksgiving, my mother tasked me with the important job of making the stuffing for the turkey. I had never made stuffing before, but I was determined to make something delicious that would impress our guests. As I stood in the kitchen, surrounded by the aromas of roasting turkey and simmering gravy, I remembered a recipe that my grandmother had shared with me years before.
My grandmother was a wonderful cook, with a vast collection of recipes that she had acquired over the years from various sources. She had learned to cook from her own mother, who had learned from her mother before her. The recipe for Roast Turkey with Corn Bread Stuffing was a family favorite, passed down through the generations.
I could still hear my grandmother's voice in my head as I gathered the ingredients for the stuffing. She had always stressed the importance of using fresh, high-quality ingredients, and I made sure to follow her advice as I prepared the corn bread, onions, celery, and herbs for the stuffing.
As I mixed the ingredients together, I could almost feel my grandmother's presence in the kitchen with me. I could hear her gentle voice guiding me through each step of the recipe, ensuring that I didn't miss a beat. I could almost smell the comforting aroma of the corn bread baking in the oven, filling the kitchen with warmth and love.
When the stuffing was finally ready, I carefully stuffed it into the cavity of the turkey, just as my grandmother had shown me. As the turkey roasted in the oven, the scent of the herbs and spices mingled with the savory aroma of the bird, creating a tantalizing fragrance that made my mouth water.
When the turkey was finally cooked and ready to serve, I could hardly contain my excitement. I proudly presented the golden-brown bird to my family and guests, knowing that I had created something truly special. As they took their first bites of the tender, juicy meat and flavorful stuffing, I could see the smiles of satisfaction on their faces.
It was at that moment that I realized the true power of a family recipe. It wasn't just about the ingredients or the techniques – it was about the memories and traditions that were passed down through the generations. It was about the love and care that went into each dish, creating a connection to the past and a bridge to the future.
That Thanksgiving, as we sat around the table, enjoying the delicious meal that I had prepared, I felt a deep sense of gratitude for my grandmother and all that she had taught me. Her recipe for Roast Turkey with Corn Bread Stuffing had not only filled our bellies, but it had also filled our hearts with warmth and joy.
And to this day, whenever I make that recipe, I can still hear my grandmother's voice guiding me through each step, ensuring that the dish turns out just right. It's a recipe that holds a special place in my heart, a reminder of the love and legacy that we share as a family. And it's a recipe that I will continue to pass down to future generations, keeping alive the tradition and the memories that make it so special.
Categories
| American Recipes | Basil Recipes | Cornbread Recipes | Giblet Recipes | Rosemary Recipes | Salt Pork Recipes | Thanksgiving Main Dishes | Turkey Meat Recipes | Turkey Stock And Broth Recipes |