Recipe submitted by BizGirl - Dec 21st, 2008

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   • Turkey with Corn Bread Stuffing

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     Turkey with Corn Bread Stuffing

     Serves: 8 | Prep time: minutes

     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

     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.

     Source: Dorothy Smith- El Dorado, Arkansas

     See more Side Recipes

     Tags: with appetizer turkey stuffing cornbread corn bread

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