Ingredients
3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey
(12 pounds)
1 tablespoon vegetable oil


Cooks sometimes add eggs
and baking powder to their corn bread stuffing
to give it a fluffier texture. The stuffing in this
recipe is a delicious example.

Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.

Step 1:
In a medium-size saucepan, melt the butter
over moderate heat. Add the onion and cook
for 5 minutes or until tender. Remove from the
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 broth
and egg. Stir into the corn bread mixture. Toss
to coat well.

Step 2:
Preheat oven to 325çF. Rinse turkey, drain and
pat dry. Remove neck and giblets; set aside to
make the Giblet Gravy. Stuff and truss turkey.
Place, breast-side-up, on a rack in a large
roasting pan. Brush with oil. Insert roasting
thermometer in turkey thigh without touching
bone. Spoon remaining stuffing into a lightly
greased 2-quart casserole; cover and
refrigerate.

Step 3:
Roast turkey for 3 to 3 1/2 hours or until
thermometer registers 180çF, basting often and
covering with foil to prevent overbrowning if
necessary. Bake the covered casserole of
stuffing alongside turkey during the last 30
minutes of roasting, adding an additional 2 to 3
tablespoons chicken broth if stuffing is dry. Let
turkey stand for 15 to 20 minutes before
carving.

Step 4:
Meanwhile, cook neck and giblets for giblet
gravy. Reserve 2 tablespoons of the pan
drippings from roast turkey for giblet gravy.
Prepare gravy. Carve turkey, discarding skin.
Serve turkey and dressing with gravy.