Southern Style Roasted Turkey
This recipe combines bread and cornmeal in a delicious stuffing that goes inside the big bird. Today is National Stuffing Day and as soon as I get out of here, I’m off to the kitchen to make mine as I like it to sit for a day before I stuff my turkey. All the flavors blend into each other better that way, at least I think so! I’m sure everyone by today has their menu all together, but you might like to try this recipe for the next big turkey roast you have!
- 1 turkey (10-12 lbs)
- 1 cup cooked ham, diced
- 1 cup onion
- 1 teas poultry seasoning
- ½ teas sage
- 2 tbsp butter
- ½ cup canned or jarred turkey gravy
- 4 cups breadcrumb stuffing
- 2 cups cornbread stuffing
- 1 egg, slightly beaten
- ½ cup raisins
- ½ cup chopped pecans
- In a skillet, brown the ham, onion, seasoning and sage just until onion is tender; add ½ cup of the gravy.
- Combine the stuffing cubes in a large bowl with the ham mixture and add the egg, raisins and pecans; toss lightly to mix.
- Fill the body and neck of the turkey with the mixture and secure with skewers; tie legs with kitchen string and tuck the wings behind the shoulders.
- Place in a roasting pan with a rack or make your own rack with chopped onions, celery and carrots which adds more flavor to your homemade gravy.
- Brush melted butter over turkey, sprinkle with paprika and cover loosely with foil.
- Bake in a 325 degree oven for 25 minutes per pound or until a meat thermometer reaches 185 degrees 185 degrees F. and legs can be moved easily.
- Remove turkey to platter and make your gravy as you normally would.
Hope you all have a wonderful Thanksgiving and enjoy!