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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Turkey |
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| Preparation Method : Roast |
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| Other Criteria : Entertaining & Holiday |
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| Make cornbread one or two days ahead to allow it to dry a little for stuffing. |
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Ingredients
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Cornbread Stuffing: |
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2 tbsp (30 mL) butter |
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1 onion, chopped |
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1 stalk celery, chopped |
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1 red pepper, chopped |
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1 Corny Cornbread (see recipe link at bottom of page), dried and coarsely crumbled |
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1 tsp (5 mL) dried thyme leaves |
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1/2 tsp (2 mL) dried sage leaves, crumbled |
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1/4 tsp (1 mL) pepper |
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Chicken stock |
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One 12 lb/5.5 kg turkey, fresh or completely thawed |
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1 tbsp (15 mL) vegetable oil |
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3 tbsp (45 mL) Cajun Seasoning Mix |
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Preparation
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Stuffing: In a medium skillet, melt butter over medium heat. Add onion, celery and red pepper and cook until softened, 5 to 8 minutes.
In large bowl, combine vegetables with crumbled cornbread and seasonings. Mixture should be moist and cling together when lightly squeezed. If not, add just enough chicken stock to make it moist but not soggy. Cool. (Makes about 8 cups/2 L stuffing).
Turkey: Preheat oven to 325°F (160°C).
Prepare turkey by removing neck and giblets from cavity, rinse turkey inside and out. Stuff bird just before roasting. (Place remaining stuffing in greased casserole and bake covered at 325°F (160°C) for 30 to 40 minutes.) Fold neck skin over and skewer it back. Twist wings under back. Tuck legs under band of skin or tie together with string.
Place turkey breast side up on rack in a shallow (2 inch/5 cm deep) roasting pan. Insert meat thermometer into inner thigh, not touching bone. Brush with vegetable oil and season evenly with Cajun Seasoning Mix.
Tent with foil, leaving sides open. Roast until thermometer reads 180°F (82°C), about 3-1/2 to 3-3/4 hours and the juices run clear. Remove foil for last half hour to allow turkey to brown. Place on cutting board, cover with foil and let stand 15 to 20 minutes before carving. Makes 10 servings (plus leftovers).
Gravy: Place neck, heart and gizzard in a saucepan with a chopped onion, chopped celery stalk and 3 cups (750 mL) water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Strain liquid and reserve (discard rest).
When turkey is removed from roasting pan, skim off fat floating on the pan juices and remove all but 1/3 cup (75 mL) pan juices. Place pan over 2 burners over low heat. Bring juices to a boil. Sprinkle evenly with 1/3 cup (75 mL) all-purpose flour, stirring to form a paste. Gradually whisk in about 3 cups (750 mL) strained liquid or chicken stock. Bring to a boil, reduce heat and simmer, about 5 minutes. If desired, add a splash of red wine and season to taste with salt and pepper. Makes about 3 cups (750 mL).
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Nutritional information
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| Per 14 servings of turkey with stuffing: 762 cal, 87 g protein, 28 g fat, 36 g carb, 2 g fibre, 2818 mg sodium. Excellent source vit B6, vit B12, vit D, folate, niacin, riboflavin, pantothenic acid, iron, phosphorus, magnesium and zinc. |
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