Best Corn Bread Apple And Raisin Stuffing Recipes

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ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING



ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING image

Categories     turkey     Bake

Yield 14

Number Of Ingredients 12

1 20-22 lb turkey, neck heart and gizzrd reserved for giblet stock
Corn bread, aple and raisin stuffing
5 tbls butter room temperature
2 tsp dried thyme
2 tsp dried rubbed sage
4 cups canned low salt chicken broth
GRAVY
Giblet stock
3 cups canned low salt chicken broth
6 Tbl flour
Chopped turkey neck meat, hearts and gizzard reserved from giblet stock
1 tbl minced fresh thyme

Steps:

  • FOR TURKEY: Preheat oven to 375. Rinse turkey inside out and pat dry with paper towels. Stuff main cavity and neck cavity loosely with stuffing, close cavities with skewers. Place turkey on rack in large roasting pan. Tie legs together to hold shape. Mix butter and herbs in bowl. Rub all over turkey. Sprinkle with salt and pepper. Pour 2 cups broth into roasting pan. Roast turkey 1 1/2 hours, basting occasionally with pan juices. Reduce heat to 350. Add 2 cups broth to pan. Tent turkey with foil. Continue roasting until thermometer inserted into innermost part of thigh registers 180, basting turkey with pan juices every 30 minutes, about 3 1/2 hours. Transfer turkey to platter. Tent with foil while preparing gravy. FOR GRAVY: Using wooden spoon, scrape any browned bits in roasting pan to loosen. Pour pan juices with bits into large mesuring cup. Spoon off fat from pan juices, reserving 6 tablespoons fat. Mix giblet stock into pan juices; add enough chicken broth to measure 6 cups. Heat reserved 6 tablespoons fat i heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in pan juice mixture. Bring to a boil. Mix in chopped neck meat, heart, gizzard and thyme. Boil until slightly thickened, about 8 minutes. Season with salt and pepper. Transfer to sauceboat. Serve with turkey with gravy.

CORN BREAD APPLE AND RAISIN STUFFING



CORN BREAD APPLE AND RAISIN STUFFING image

Categories     Bread     Side     Bake     Hominy/Cornmeal/Masa

Yield 14 servings

Number Of Ingredients 9

4 1/2 cups coarsely crumbled trimmed french bread
1/2 cup butter
2 1/2 cups chopped onions
3 unpeeled apples, cored, cut into 1/2" pieces
3/4 cup raisins
5 1/2 cups coarsely crumbled corn bread with thyme and sage
1 1/2 cup pecans toasted, chopped
1/2 cup chopped fresh Italian parsley
3/4 canned low salt chicken broth

Steps:

  • Preheat oven to 350. Spread crumbled French bread on baking sheet. Bake until lightly toasted, about 10 minutes. Transfer to large bowl and cool. Melt butter in heavy larlge skillet over medium heat. Add onions; saue over high heat until golden brown and almost tender, about 5 minutes. Add raisins; saute 2 minutes. Add to french bread. Mix in corn bread, pecans and parsley. Add enough broth to moisten stuffing. Season with salt and pepper.

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