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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Whenever I think of this appealing rolled turkey filled with Mom's moist cornbread stuffing, I can almost smell the aroma of it baking in the oven. It's delicious! Ingredients:
1 turkey (12 pounds), deboned and giblets removed |
1 cup chopped celery |
1 medium onion, chopped |
1/2 cup butter, cubed |
5 cups cubed white bread |
1-1/2 cups coarsely crumbled corn bread |
1 teaspoon salt, divided |
1/2 teaspoon rubbed sage |
3/4 to 1 cup chicken broth |
3 tablespoons canola oil |
1/4 teaspoon pepper |
Directions:
1. Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections.
2. In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten.
3. Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan.
4. Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan.
5. Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 180° and a meat thermometer reads 165° for stuffing. Let turkey stand for 15 minutes before slicing. Yield: 8 servings.
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