Herb-Scented Roast Turkey with Cornbread Stuffing

  • Category

  • Ingredients

    Stuffing
    1/2 cup butter or margarine
    3 medium Green Giant® Fresh celery stalks, chopped (1 1/2 cups)
    3/4 cup chopped Green Giant® Fresh onion
    9 cups 1/2-inch cubes cornbread or soft bread
    1 1/2 teaspoons chopped Green Giant® Fresh sage leaves
    1 1/2 teaspoons chopped Green Giant® Fresh thyme leaves
    1 teaspoon salt
    1/8 teaspoon pepper

    Turkey
    1 tablespoon chopped Green Giant® Fresh rosemary leaves
    1 tablespoon chopped Green Giant® Fresh sage leaves
    1 teaspoon salt
    1/4 teaspoon pepper
    2 cloves garlic, finely chopped
    1 whole turkey (12 lb), thawed if frozen
    1/4 cup butter or margarine, melted
     Green Giant® Fresh herb sprigs

    Foolproof Gravy
    1/2 cup turkey drippings (fat and juices from roasted turkey)*
    1/2 cup Gold Medal® all-purpose flour
    3 cups liquid (juices from roasted turkey or Progresso® chicken broth)
    1/2 teaspoon salt
    1/4 teaspoon pepper

  • Directions

    1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
    2. In small bowl, mix rosemary, sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin.
    3. Turn turkey breast side down. Fill neck cavity lightly with stuffing; fasten neck skin to back of turkey with skewer.
    4. Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing (do not pack stuffing because it will expand during roasting). Tuck legs under band of skin at tail (if present), or tie together with heavy string.
    5. On rack in shallow roasting pan, place turkey, breast side up. Brush with melted butter. Do not add water. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
    6. Roast uncovered 4 to 5 hours, brushing with pan drippings every 30 minutes and loosely covering with foil when turkey begins to turn golden. Turkey is done when thermometer reads 180°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F when done. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 to 20 minutes for easiest carving.
    7. Meanwhile, to make gravy, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/2 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour with wire whisk. (Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Strain if desired.
    8. Remove stuffing from turkey to serving dish. Garnish turkey with herb sprigs. Cover and refrigerate any remaining turkey, stuffing and gravy separately.

  • Nutrition Facts

    1 Serving: Calories 830 (Calories from Fat 450); Total Fat 50g; Cholesterol 235mg; Sodium 1440mg; Potassium 540mg; Total Carbohydrate 43g (Dietary Fiber 4g); Protein 51g

    % Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 10%; Iron 20%; Vitamin D 10%

  • 12 Servings
    

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