Turkey with Corn Bread Stuffing

Serves: 8 | Prep time: minutes

Directions

In a large bowl, combine the first eight ingredients. Add stuffing and toss lightly. Just before baking, loosely stuff the turkey. Place the remaining stuffing in a greased 1-1/2 qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° F for 2-3/4 to 3 hours or until a meat thermometer reads 180° F for turkey and 165° for stuffing. Bake additional stuffing, covered, for 40-50 minutes or until heated through. When the turkey begins to brown, baste if needed; cover lightly with foil. For gravy, dissolve bouillon in water; set aside. Transfer turkey to a warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

Ingredients

• 1 can (14-3/4 ounces) cream style corn
• 2 cans (4 ounce cans) chopped green chilies
• 1 egg, lightly beaten
• 1/2 cup chopped green or sweet red pepper
• 1 can (4-1/2 ounces) sliced ripe black olives, finely chopped
• 1/2 cup finely chopped onion
• 1/2 cup shredded Colby-Jack cheese
• 1 tablespoon parsley
• 1 package (16 oz) crushed corn bread stuffing
• 1 turkey (8 - 10lbs)
• melted butter or margarine
• 2 chicken bouillon cubes
• 2 cups boiling water
• 1/4 - 1/3 cup all purpose flour

Submitted by BizGirl online at
http://bestpartyever.com/recipes/show/85-Turkey-with-Corn-Bread-Stuffing

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