• 6servings
  • 140minutes
  • 720calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (14-3/4 ounces) cream-style corn

  2. 2 cans (4 ounces each ) chopped green chilies

  3. 1 can (4-1/2 ounces) sliced ripe olives, finely chopped

  4. 1/2 cup shredded Colby-Monterey Jack cheese

  5. 1/2 cup finely chopped onion

  6. 1/2 cup chopped green or sweet red pepper

  7. 1 tablespoon minced fresh parsley

  8. 1/4 cup egg substitute

  9. 1 package (14 ounces) crushed corn bread stuffing or 6 cups crumbled corn bread

  10. 1 turkey (8 to 10 pounds)

  11. Melted butter

  12. 2 chicken bouillon cubes

  13. 2 cups boiling water

  14. 1/4 to 1/3 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Turkey with Corn Bread Stuffing Recipe photo by Taste of Home In a large bowl, combine the first eight ingredients. Add stuffing and toss lightly. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate.

  2. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat thermometer reads 180° 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.

  3. For gravy, dissolve bouillon cube 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. Yield: 6-8 servings.


Send feedback