Roast Turkey with Cornbread Stuffing
Bring the classic flavors of the holidays to your table with this succulent Roast Turkey with Cornbread Stuffing recipe. Perfectly seasoned with an aromatic herb butter made from fresh rosemary, thyme, garlic, and olive oil, this 10-pound turkey is roasted to golden perfection, enveloping your kitchen in mouthwatering aromas. The show-stopping cornbread stuffing combines sweet crumbled cornbread, sautéed celery and onion, and a hint of sage and parsley for a savory, moist interior that pairs beautifully with the juicy turkey. Ideal for Thanksgiving or any festive gathering, this recipe provides a foolproof guide to achieving tender meat, crispy skin, and a stuffing so good you'll want seconds. Serve it with your favorite holiday side dishes for a meal that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 10 lb Whole turkey
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 cup Unsalted butter (softened)
- 2 tbsp Olive oil
- 2 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme (chopped)
- 4 cloves Garlic (minced)
- 4 cups Cornbread (crumbled)
- 1 cup Celery (diced)
- 1 cup Onion (diced)
- 1.5 cups Chicken broth
- 2 Eggs (lightly beaten)
- 1 tsp Dried sage
- 1 tsp Dried parsley
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets from the turkey and pat the turkey dry with paper towels.
In a small bowl, mix softened butter, olive oil, rosemary, thyme, minced garlic, salt, and black pepper to create an herb butter.
Gently separate the turkey skin from the breast meat and rub half of the herb butter under the skin. Rub the remaining butter all over the outside of the turkey.
In a large skillet, heat a tablespoon of olive oil over medium heat. Cook the celery and onion until softened, about 5-7 minutes.
In a large bowl, combine the crumbled cornbread, cooked celery and onion, chicken broth, beaten eggs, dried sage, and parsley. Mix until well combined.
Stuff the turkey cavity with the cornbread stuffing. Do not overfill; any remaining stuffing can be baked separately in a greased baking dish.
Tie the turkey legs together with kitchen twine and tuck the wings under the body.
Place the turkey on a roasting rack in a large roasting pan. Roast in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reads 165°F (74°C) in the thickest part of the breast and stuffing.
If the turkey skin begins to brown too quickly, loosely tent the turkey with aluminum foil.
Remove the turkey from the oven and let it rest for at least 30 minutes before carving.
Serve the carved turkey and cornbread stuffing alongside your favorite holiday sides. Enjoy!
Nutrition Facts
Calories |
11550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.9 g | 623% | |
| Saturated Fat | 193.8 g | 969% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4350 mg | 1450% | |
| Sodium | 23851 mg | 1037% | |
| Total Carbohydrate | 513.4 g | 187% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 109.0 g | ||
| Protein | 1170.2 g | 2340% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1787 mg | 137% | |
| Iron | 75.9 mg | 422% | |
| Potassium | 13737 mg | 292% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
