Roast Turkey With Old-Fashioned Corn Bread Stuffing

Directions

In a medium-size saucepan,melt the butter over moderate heat.

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Add the onion and cook for 5 minutes or until tender.

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Remove from the heat.

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In a very large bowl,combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper.

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Stir in the onion mixture.

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In a small bowl,whisk together broth and egg.

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Stir into the corn bread mixture.

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Toss to coat well.

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Preheat oven to 325°.

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Rinse turkey, drain and pat dry.

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Remove neck and giblets; set aside to make the Giblet Gravy.

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Stuff and tie turkey.

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Place, breast-side- up, on a rack in a large roasting pan.

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Brush with oil.

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Insert roasting thermometer in turkey thigh without touching bone.

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Spoon remaining stuffing into a lightly greased 2-quart

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casserole; cover and refrigerate.

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Roast turkey for 3 to 3 1/2 hours or until

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thermometer registers 180°, basting often and covering with

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foil to preventoverbrowning if necessary.

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Bake the covered casserole of stuffing alongside turkey during

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the last 30 minutes of roasting,adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for

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15 to 20 minutes before carving.

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Meanwhile, cook neck and giblets for giblet gravy.

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Reserve 2 tablespoons of the pan drippings from roast turkey for gibletgravy. Prepare gravy.

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Carve turkey, discarding skin.

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Serve turkey and dressing with gravy

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