TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES RECIPE - (4.5/5)
Provided by á-175897
Number Of Ingredients 10
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together. Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone. Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
TURKEY WITH CORNBREAD STUFFING AND GRAVY
Steps:
- Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
- Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
- Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
- In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
- Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
- The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
- Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
- Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
- Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.
TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES
Yield Serves 12
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
- 2. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
- 3. Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- 4. Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
SUN-DRIED TOMATO STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 1
Steps:
- Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES
Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.
Yield Serves 12
Number Of Ingredients 10
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
- Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
- • Helper: Bake any remaining stuffing in a covered casserole with the turkey for the last 30 minutes of the roasting time or until the stuffing mixture is hot. Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.
- With Swanson Chicken Broth:
- Serving size 1 serving;
- Calories 584;
- Total Fat 26g;
- Saturated Fat 9g;
- Cholesterol 186mg;
- Sodium 617mg;
- Total Carbohydrate 21g;
- Dietary Fiber 2g;
- Protein 63g
STUFFING WITH SUN-DRIED TOMATOES
I came up with this a couple of years ago when we were going to Cradle Mountain, I wanted to take something a bit different to add to our sandwiches!
Provided by Sara 76
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together and press into a loaf tin, or casserole dish.
- bake at 180C for 25 minutes.
Nutrition Facts : Calories 63.8, Fat 4.8, SaturatedFat 2.5, Cholesterol 45.9, Sodium 238.8, Carbohydrate 3.2, Fiber 0.7, Sugar 2, Protein 2.6
TURKEY AND CORNBREAD STUFFED POBLANOS
Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.
Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.
ROAST TURKEY WITH CORNBREAD STUFFING
Make and share this Roast Turkey With Cornbread Stuffing recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, saute celery and onion in butter until tender.
- Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
- Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
- Stuff the cavity and neck of turkey.
- Fasten openings.
- Tie legs together.
- Place on rack in roasting pan.
- Brush with melted butter.
- Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
- Let stand for 20 minutes before cutting.
TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES
Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.
Provided by Allrecipes Member
Time 4h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
- Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Roast at 325 degrees F. for 3 1/2 hours or until the thermometer reads 165 degrees F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
Nutrition Facts : Calories 858.7 calories, Carbohydrate 21.7 g, Cholesterol 275.3 mg, Fat 41.1 g, Fiber 2.1 g, Protein 94.4 g, SaturatedFat 12.1 g, Sodium 706.6 mg, Sugar 2.8 g
TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES
Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.
Provided by Allrecipes Member
Time 4h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
- Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
- Roast at 325 degrees F. for 3 1/2 hours or until the thermometer reads 165 degrees F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
Nutrition Facts : Calories 858.7 calories, Carbohydrate 21.7 g, Cholesterol 275.3 mg, Fat 41.1 g, Fiber 2.1 g, Protein 94.4 g, SaturatedFat 12.1 g, Sodium 706.6 mg, Sugar 2.8 g
TURKEY WITH CORNBREAD DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
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