Turkey with Cornbread Dressing

prepping the turkey for the big day!

My 7.2 kilo(approx...14.5 pounds) turkey still has ice inside 5 days after taking it out to defrost but it was ready to be cooked for sure!

The night before I remove the neck & giblets, place them in a large sauce pan, fill with water, a stock of celery, large slices of onion, a sprig of fresh parsley, 1/2 to 1 tsp sea salt & lots of pepper. Bring to a boil & simmer for about an hour for some good broth for the stuffing & gravy. Store cooled broth in the refrigerator.

After washing the turkey by submerging in fresh water, pulling any feathers off, pat dry inside & out with paper towels, the turkey gets placed in a large bowl or the roasting pan w/plastic wrap & placed back in the refrigerator for the next morning.

corn bread dressing:

If the recipe is doubled. There is enough to fill a 9x13 pan for dinner & a cookie sheet full for dressing.

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C) +25 degrees for high altitude. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

cube the cornbread in the cookie sheet & bake an additional hour at 325 degrees, stirring until toasted or keep in a warm oven until crunchy. don't burn it! makes 12 Cups of bread cubes.

In the morning pre heat oven to 350 degrees

Old-Fashioned Bread Stuffing

1 cup finely chopped celery

1/2 cup chopped onion

1/2 butter

1 teaspoon sage

1/2 teaspoon sea salt

1/8 teaspoon pepper

8 cups dry cornbread cubes

1 cup turkey broth

In a saucepan cook celery and onion in butter till tender but not brown; remove from heat and stir in sage, salt, and pepper. Place the dry cornbread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth to moisten, tossing lightly. Use to stuff one 10-pound turkey. Makes 8-10 servings.

Baking turkey:

pre heat oven to 325 degrees, 350 for high altitude.

Stuff turkey w/cornbread dressing. I use a couple of toothpicks to keep the bottom together, then smooth olive oil over the bird, insert a meat thermometer & loosely cover with tin foil.

6-8 lbs 325 3 1/2-4 hours

8-12 lbs 325 4-4 1/2 hours

12-16 lbs 325 4 1/2-5 hours

16-20 lbs 325 5 1/2-6 1/2 hours

20-24 lbs 325 6 1/2-7 1/2 hours

According to this time chart my birds are typically done an hour before. Bake bird till it reaches 185 degrees.

Gravy

drippings from poultry

1/4 cup all-purpose flour

2 cups turkey broth

Brown drippings in a large sauce pan. Blend cool broth & flour together smoothing any lumps. Add to browned drippings & bring to a boil. Simmer 1-2 minutes. Season to taste