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Thanksgiving: Roast Turkey with Corn Bread Stuffing

Source of Recipe


From "Saveur Cooks Authentic American"



List of Ingredients



• 1 (10- to 12-pound) fresh turkey
  
• Salt and freshly ground black pepper
  
• .
  
• -- Stuffing --
  
• 4 cups crumbled corn bread
  
• 2 strips bacon, chopped
  
• 2 Tbsp butter
  
• 1 small yellow onion, peeled and chopped
  
• 1 stalk celery, thinly sliced
  
• 1 medium tart apple, peeled, cored and diced
  
• 1 bay leaf
  
• 1 tsp dried savory
  
• 1 tsp dried sage
  
• 1 tsp dried marjoram
  
• 1 tsp dried thyme
  
• 1 tsp dried basil
  
• Salt and freshly ground black pepper
  
• .
  
• 6 Tbsp butter, softened
  






Instructions



1. Preheat oven to 375° F. Rinse turkey well, pat dry with paper towels, and season inside and out with salt and pepper.
   
   
2. For stuffing:
   Spread crumbled cornbread on a baking sheet and bake until golden, 20 to 30 minutes. Cool slightly, then transfer to large bowl. Cook bacon in a skillet over medium heat until brown and crisp, 8 to 10 minutes. Add bacon and drippings to corn bread. Melt butter in same skillet, add onions and celery, and cook for 5 minutes. Add to cornbread mixture. Stir in apple, bay leaf, savory, sage, marjoram, thyme and basil, and season to taste with salt and pepper.
   
   
3. Fill cavity of turkey with stuffing. Tuck wings under back, tie legs together with kitchen string, and rub skin with butter. Place turkey in a large roasting pan, breast side up, and roast until turkey and stuffing reach an internal temperature of 165° F, 10 to 12 minutes per pound.
   
   Allow turkey to rest 20 minutes, then remove stuffing and carve.