Cornbread Stuffed Rolled Turkey
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What You Need:
- 1 (12 lb.) turkey, thawed, giblets removed and deboned
- 1/2 C butter, cubed
- 1 C celery, chopped
- 1 onion, chopped
- 5 C white bread, cubed
- 1 1/2 C corn bread, crumbled
- 1 tsp. salt, divided
- 1/2 tsp. sage
- 1 C chicken broth
- 3 tbsp. canola oil
- 1/4 tsp. pepper
How to Make It:
Place the turkey on a large cutting board and remove the wings.
Flatten the turkey to 1 in. thickness.
Separate the turkey into 3 pieces by cutting between the breast and thighs.
Place the butter in a large skillet over medium heat.
Stir in the celery and onion and cook until fork tender.
Place the bread and corn bread into a large mixing bowl.
Add the cooked celery and onion along with the pan drippings.
Sprinkle in 1/2 tsp. of the salt and the sage and just enough broth to moisten the bread.
Stir until all the bread is moist.
Spread 2 C of the stuffing over the turkey breast to about 1 in from the edge.
Roll the turkey breast around the stuffing and tie with a piece of twine to hold.
Do the same with the thigh pieces using 1 C of stuffing for each.
Place the turkey rolls on a rack in a shallow roasting pan.
Set the oven temperature to 325 degrees and allow the oven to heat up.
Brush each roll with the oil and sprinkle with the remaining salt and the pepper.
Bake the thigh pieces for 1 hour 45 minutes and the breast piece for 2 hours 15 minutes.
Allow the rolls to stand 15 minutes before slicing.
Serves 12
Have the turkey de-boned in your local grocery meat section. This will save you time and make your day much easier.
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