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Nov 212012

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!

Can’t wait for tomorrow!

Southern Style Roasted Turkey
  • 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
  1. In a skillet, brown the ham, onion, seasoning and sage just until onion is tender; add ½ cup of the gravy.
  2. Combine the stuffing cubes in a large bowl with the ham mixture and add the egg, raisins and pecans; toss lightly to mix.
  3. 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.
  4. 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.
  5. Brush melted butter over turkey, sprinkle with paprika and cover loosely with foil.
  6. 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.
  7. Remove turkey to platter and make your gravy as you normally would.


Hope you all have a wonderful Thanksgiving and enjoy!

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