Name: Roast Turkey with Stuffing
Yield: 12 servings
Cuisine: American
Ingredients: 4 cup crumbled cornbread; 1 tsp salt (for stuffing); 1 tsp freshly-ground black pepper (for stuffing); 2 tsp dried sage; 1 cup dried apples, diced; 3/4 cup walnuts, roughly chopped; 1 cup buttermilk; 1/4 cup dried cherries, stemmed and finely chopped; 8 each egg yolks, beaten; 1/2 cup butter (for stuffing), softened and whipped; 2.5 cup shredded cooked chicken or turkey; 1 each whole turkey (approx. 18 lb); 1/2 cup butter (for turkey), softened; 6 cup turkey or chicken stock; to taste salt (for turkey); to taste freshly-ground black pepper (for turkey)

Dinner

12 servings

1000 cal/serving

Instructions

Step 1

Mix the stuffing ingredients in a bowl until well combined.

Crumbled cornbreadSalt (for stuffing)Freshly-ground black pepper (for stuffing)Dried sageDried apples, dicedWalnuts, roughly choppedButtermilkDried cherries, stemmed and finely choppedEgg yolks, beatenButter (for stuffing), softened and whippedShredded cooked chicken or turkey

Step 2

Preheat the oven to 325°F and position the rack in the lowest position.

Step 3

Remove the neck and giblets from the turkey.

Whole turkey (approx. 18 lb)

Step 4

Rinse the turkey and pat it dry with paper towels.

Whole turkey (approx. 18 lb)

Step 5

Place the turkey breast-side up on a rack in a roasting pan, rub the skin with softened butter and season with salt and pepper.

Whole turkey (approx. 18 lb)Butter (for turkey), softenedSalt (for turkey)Freshly-ground black pepper (for turkey)

Step 6

Fill the turkey cavity with the prepared stuffing.

Whole turkey (approx. 18 lb)Crumbled cornbreadSalt (for stuffing)Freshly-ground black pepper (for stuffing)Dried sageDried apples, dicedWalnuts, roughly choppedButtermilkDried cherries, stemmed and finely choppedEgg yolks, beatenButter (for stuffing), softened and whippedShredded cooked chicken or turkey

Step 7

Insert a meat thermometer into the thickest part of a thigh.

Step 8

Tent the turkey loosely with aluminum foil.

Step 9

Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan.

Whole turkey (approx. 18 lb)Turkey or chicken stock

Step 10

Roast the turkey for 2½ hours, basting every 30 minutes with the pan juices and adding 1–2 cups of stock as needed.

Whole turkey (approx. 18 lb)Turkey or chicken stock

Step 11

Remove the foil tent.

Whole turkey (approx. 18 lb)

Step 12

Continue roasting until the turkey reaches 185°F and the stuffing 165°F; if stuffing is undercooked, remove and bake it separately until 165°F.

Step 13

Serve immediately.

Whole turkey (approx. 18 lb)

12 servings

1000 cal/serving

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Ingredients

Crumbled cornbread4 cup

Salt (for stuffing)1 tsp

Freshly-ground black pepper (for stuffing)1 tsp

Dried sage2 tsp

Dried apples, diced1 cup

Walnuts, roughly chopped¾ cup

Buttermilk1 cup

Dried cherries, stemmed and finely chopped¼ cup

Egg yolks, beaten8

Butter (for stuffing), softened and whipped½ cup

Shredded cooked chicken or turkey2½ cup

Whole turkey (approx. 18 lb)1

Butter (for turkey), softened½ cup

Turkey or chicken stock6 cup

Salt (for turkey)to taste

Freshly-ground black pepper (for turkey)to taste

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.