Savory Turkey with Cornbread Stuffing

Follow our step-by-step guide on how to make Savory Turkey with Cornbread Stuffing.

1. Step 1

   Start by preheating your oven to 400°F (200°C) and greasing a pie pan to prepare for the cornbread. In a mixing bowl, combine the cornmeal and water, letting it sit for about 10 minutes to thicken. Meanwhile, in a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt. Once the cornmeal mixture is ready, whisk in the egg and vegetable oil, then gently fold this into the dry ingredients until just combined. Pour the batter into your prepared pie pan and bake for 20 to 30 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. Once baked, remove it from the oven and let it cool.

2. Step 2

   Next, reduce the oven temperature to 325°F (165°C). In a large skillet over medium-high heat, cook the bacon until it's crispy and browned, about 6 minutes per side. Once done, drain the bacon on a paper towel-lined plate and crumble it once it's cool. In the same skillet, add the chopped onion, minced garlic, chopped celery, and optional red bell pepper to the bacon drippings. Stir in the poultry seasoning, sage, and oregano, cooking until the onion becomes translucent, which should take about 10 minutes.

3. Step 3

   Now, take your cooled cornbread and cut it into small cubes. In a large bowl, combine these cubes with the cubed rye bread. Add the crumbled bacon and the sautéed vegetable mixture, stirring everything together until well combined. Gradually drizzle in the chicken broth, mixing until the bread cubes are evenly moistened.

4. Step 4

   Prepare your turkey by rinsing it inside and out, then pat it dry with paper towels. Place the turkey in a large roasting pan with a lid. Loosely fill both the body and neck cavities with the stuffing, folding the neck skin over the stuffing and securing it with toothpicks. Any leftover stuffing can be wrapped in aluminum foil and refrigerated until about 45 minutes before serving.

5. Step 5

   Roast the turkey in the oven, cooking until a meat thermometer inserted into the thickest part of the thigh reads 180°F (80°C), which will take about 3 1/2 to 4 hours. After about 2 1/2 hours, remove the lid to allow the skin to brown beautifully. Remember to baste the turkey occasionally with the pan drippings. If you have extra stuffing, you can bake it in the oven for the last 45 minutes of cooking time for a delicious side dish.