Roast a Turkey With Cornbread Stuffing

Roast Turkey with Corn Bread Stuffing

3-tablespoons butter
1-large onion, chopped
5-cups corn bread, crumbled
5-cups toasted fresh bread crumbs
1-teaspoon baking powder
1-teaspoon poultry seasoning
1/4-teaspoon black pepper
3/4-cup chicken broth
1-large egg, lightly beaten
1-fresh or frozen and thawed turkey, about 12-pounds
1-tablespoon vegetable oil
Giblet gravy..recipe included

Step 1...
In a medium saucepan, melt butter over moderate heat, add onion and cook for about
5 minutes. Remove from heat. In a very large bowl, combine the corn bread, bread crumbs,
baking powder, poultry seasoning, and pepper, Stir in the onion mixture.
In a small bowl, whisk together the broth and egg. Stir into the corn bread mixture.
Toss to coat well.

Step 2...
Preheat oven to 325 degrees. Rinse the turkey, drain, and pat dry. Remove neck
and giblets; set aside to make the gravy.
Stuff the turkey with the corn bread mixture. Place in roasting pan breast side up.
Brush with the oil. Spoon any leftover stuffing into a lightly greased casserole dish,
cover and refrigerate.

Roast the turkey for 3 to 3-1/2 hours, basting often, cover with foil to prevent
extra browning if needed. Bake the extra casserole of stuffing in the oven during the last 30
minutes of roasting. Let turkey stand for 15 to 20 minutes before carving.

Step 4...
Reserve 2 tablespoons of the pan dripping from the roast turkey for making gravy.

Step 5...
Making the giblet gravy;
Rinse the turkey neck and giblets, refrigerate the liver.
In a large saucepan, combine the giblets, neck and 4 cups of water.
Add 1 medium sized onion, cut in wedges,1-large carrot, cut in large chucks,
2-sprigs parsley, 1/2-teaspoon salt, and 1/4-teaspoon white or black pepper.
Bring to boil. Lower heat and cook for 40 minutes. Add the liver, and cook for
20 minutes more. Strain the broth, saving 1-1/3-cups. Reserve the neck and giblets,
discard the vegetables. When cool enough to handle, remove the meat from the neck.
Finely chop the neck meat and giblets, set aside.
In a large dutch oven or saucepan, whisk together the reserved pan dripping,
1-can(12 ounces) evaporated milk, 1/3-cup flour, 1/4-teaspoon salt, and 1/4-teaspoon pepper.
Cook over moderate heat until bubbly. Add the reserved broth. Cook and stir
constantly, until mixture starts to thicken. Cook and whisk for 2 more minutes.
Stir in neck meat and giblets; heat through.
Makes about 3 cups giblet gravy.