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Roast
Turkey with Cornbread Stuffing
Ingredients:
1 whole turkey (14-16lbs)
1 recipe stuffing (recipe to follow)
4 tablespoons softened butter
1 onion, diced
1 carrot, diced
1 celery stalk, diced
4 cups chicken broth
1 tablespoon corn starch
salt and pepper to taste
Procedure:
1. Preheat oven to 350 degrees
2. Remove and reserve the giblets from the turkey. Rinse and pat
dry the turkey dry inside and out. Season with salt and pepper.
3. Loosely fill the chest and neck cavity with the stuffing. Dot
the bird with the soft butter.
4. Place turkey on a rack in a roasting pan. Add about 1/2 inch
water to the pan, and cover the bird loosely with aluminum foil.
Roast in the 350 degree for 3-4 hours. Add the diced vegetables
to pan and continue to roast for an additional 1-2 hours or until
done at internal temperature of 165 degrees.
5. While the bird is roasting, simmer the giblets in the chicken
broth over low heat for about 1 hour. Strain the broth and set aside.
6. When the turkey is done, remove from the pan and let rest on
a platter for 15-30 minutes.
7. To prepare the gravy, pour the pan drippings and vegetables into
a saucepan. Pour a little of the giblet broth into the roasting
pan to remove any browned bits form the bottom of the roasting pan.
Skim any fat from the drippings and then add the remainder of the
broth and bring to a simmer.
8. Dilute the cornstarch in a little cold water. Add the mixture
to the simmering gravy and cook 2-3 minutes, stirring to avoid lumps.
Serve the gravy over the carved turkey with stuffing removed.
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