Roast Turkey with Cornbread and Rye Stuffing

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease a pie pan.

2. 2

   In a bowl, combine the cornmeal and water and let it sit for 10 minutes.

3. 3

   Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl.

4. 4

   Whisk the egg and vegetable oil into the soaked cornmeal; stir the wet mixture into the flour mixture just until combined, then pour into the prepared pie pan.

5. 5

   Bake the cornbread in the preheated oven until lightly browned and a knife inserted in the center comes out clean, 20 to 30 minutes. Remove from the oven and let cool.

6. 6

   Reduce the oven temperature to 325 degrees F (165 degrees C).

7. 7

   Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a plate lined with paper towels. Crumble the bacon once cool.

8. 8

   Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings in the skillet; cook and stir until the onion is translucent, about 10 minutes.

9. 9

   Remove the cooled cornbread from the pie pan and cut it into small cubes; place in a large bowl and add the rye bread cubes. Stir in the bacon and cooked vegetables until well combined; drizzle in the chicken broth, stirring to moisten the bread cubes evenly.

10. 10

    Rinse the turkey inside and out and pat dry with paper towels. Place the turkey in a large roasting pan with a lid.

11. 11

    Loosely fill the body and neck cavities with stuffing, fold the neck skin over the stuffing, and secure with toothpicks.

12. 12

    Place any leftover stuffing on a large piece of aluminum foil, fold and seal the edges to enclose it, and refrigerate the packet until about 45 minutes before serving.

13. 13

    Place the turkey in the oven and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours.

14. 14

    Remove the lid after about 2 1/2 hours to brown the skin.

15. 15

    Baste occasionally with pan drippings.

16. 16

    About 45 minutes before serving, bake the extra stuffing if desired.

• Calories 457.07 kcal High
• Protein 41.91 g Good Source
• Carbs 48.27 g Moderate
• Total Fat 12.16 g Moderate
• Saturated Fat 1.48 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 125.01 mg High
• Sodium 800.46 mg High
• Fiber 5.0 g Moderate
• Sugar 6.96 g Moderate
• Added Sugar 2.2 g Low Source
• Calcium 175.71 mg Moderate
• Iron 3.0 mg Moderate
• Potassium 249.09 mg Low Source
• Vitamin A 19.35 mcg_rae Low Source
• Vitamin C 20.91 mg Good Source
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅