TURKEY WITH CORNBREAD STUFFING

TURKEY WITH CORNBREAD STUFFING image

Yield 24 Servings

Number Of Ingredients 17

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2 medium onions, chopped
1 1/4 cups chopped celery
2 large cloves garlic, minced
3 tablespoons butter or margarine, melted
4 slices white bread
4 cups crumbled cornbread
1 cup finely chopped fresh parsley
1 teaspoon rubbed sage
1 teaspoon dried whole rosemary
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/8 teaspoon ground nutmeg
1/8, teaspoon pepper
2 cups chicken broth, divided
3 eggs, lightly beaten
1 (14- to 16-pound) turkey
Melted butter or margarine or vegetable oil

Steps:

Saute onion, celery, and garlic in 3 tablespoons butter in a large skillet over medium heat until tender. Set aside. Trim crust from bread slices; reserve crust for other uses. Cut bread into cubes. Combine bread, cornbread, and next 7 ingredients in a large bowl. Add onion mixture, 1 cup chicken broth, and eggs; stir until bread mixture is moistened. Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water; pat dry. Lightly pack stuffing into body cavities of turkey. Tuck legs under flap of skin around tail, or close cavity with skewers and truss. Tie ends of tail with cord. Lift wingtips up and over back, and tuck under turkey. Place turkey on a rack in a roasting pan, breast side up; brush entire turkey with butter. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Pour remaining 1 cup broth in bottom of pan. Cover turkey with heavy-duty aluminum foil, and bake at 325° for 3 hours. Uncover and bake an additional 2 to 2% hours or until thermometer reaches 185°, basting every 30 minutes with butter. When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the thighs are cooked internally. Turkey is done when drumsticks are easy to move up and down. Let stand 15 minutes before carving. Garnish, if desired.