Christmas Turkey with Cornbread Stuffing
20 lb Turkey
1/2 lb Butter
-salt and pepper
4 tb Corn oil
Cornbread Stuffing (see below)
Make the stuffing for the turkey.
Wash the turkey in warm water and dry well.
Slice oranges in half and rub the cut end over the turkey squeezing out the
juice over the entire bird. Add salt and pepper to taste.
Loosely fill the turkey with the stuffing (or bake the stuffing in a
covered casserole for about an hour, basting every so often with the turkey
Close the cavity with small skewers.
Rub the outside of the turkey all over with softened butter; add paprika.
Place turkey, breast side up, on a rack in a roasting pan.
Roast the turkey for 3 to 4 hours at 325 degrees F. basting frequently. To
ensure the turkey is properly cooked make sure that the leg moves easily in its
Allow the turkey to stand for about 1/2 hour before carving.
Remove stuffing into a bowl.
For a moist bird, baste as frequently as possible, at least every 30
minutes. I have had compliments on my Christmas turkey dinners; I make sure to
baste every 15 minutes (I set a timer). If turkey starts to get too brown,
loosely cover the overbrowned parts with aluminum foil
Cornbread Stuffing for Christmas Turkey
Giblets from turkey
2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery; chopped
1 Onion; chopped fine
Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2
hours or until giblets are tender. Remove from broth, reserving 1 cup of broth.
Chop giblets; set aside.
Combine cornbread and bread cubes in a large mixing bowl; add 1/4 cup
water, salt and pepper. Set aside.
Melt butter in a large skillet; add sausage, celery, and onion. Saute 3
minutes. Cover, and cook an additional 30 minutes or until sausage is browned
and vegetables are tender; stir frequently.
Remove from heat; stir in bread mixture. Add reserved giblet broth and
giblets, mixing well.
Be sure to check out our
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