Roast Turkey with Cornbread and Rye Stuffing
Roast Turkey with Cornbread and Rye Stuffing pairs tender, juicy turkey with a hearty, herb-perfumed dressing that blends crumbly cornbread, rye bread, and smoky bacon. Aromatic onion, celery, garlic, and bell pepper round out the flavors, while poultry seasoning and sage add classic holiday warmth. Perfect for festive dinners or a cozy weekend feast, it delivers comforting textures and balanced richness.
- Prep1 hr
- Cook4 hrs
- Serves12
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Roast Turkey with Cornbread and Rye Stuffing, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 21 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 38
- Heart Health
- 57
- Metabolic
- 42
- Digestive
- 36
- Inflammatory
- 59
- Performance
- 52
- General Wellness
- 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a pie pan.
- 2
In a bowl, combine the cornmeal and water and let it sit for 10 minutes.
- 3
Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl.
- 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
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
Reduce the oven temperature to 325 degrees F (165 degrees C).
- 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
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
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
Rinse the turkey inside and out and pat dry with paper towels. Place the turkey in a large roasting pan with a lid.
- 11
Loosely fill the body and neck cavities with stuffing, fold the neck skin over the stuffing, and secure with toothpicks.
- 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
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
Remove the lid after about 2 1/2 hours to brown the skin.
- 15
Baste occasionally with pan drippings.
- 16
About 45 minutes before serving, bake the extra stuffing if desired.
- Calories 464.03 kcal High 23%
- Protein 42.19 g Good Source 84%
- Carbohydrate 49.07 g 18%
- Total Fat 12.36 g Moderate 16%
- Saturated Fat 1.64 g Moderate 8%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 129.92 mg High 43%
- Sodium 710.84 mg High 31%
- Dietary Fiber 5.64 g Good Source 20%
- Total Sugars 7.6 g --
- Added Sugars 2.2 g Low Source 4%
- Calcium 74.5 mg Low Source 6%
- Iron 2.92 mg Moderate 16%
- Potassium 267.97 mg Low Source 6%
- Vitamin A 16.52 mcg Low Source 2%
- Vitamin C 20.11 mg Good Source 22%
- Vitamin D 0.08 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Celery
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Roast Turkey with Cornbread and Rye Stuffing is made with 19 ingredients and serves 12. It takes about 5 hrs and is rated medium. Key ingredients include Bacon, Baking Powder, Celery, and Cornmeal. Each serving provides about 464.03 kcal, and is a good source of protein.
Recipe Questions
- What is Roast Turkey with Cornbread and Rye Stuffing made of?
- The main ingredients are Bacon, Baking Powder, Celery, Cornmeal, Dried Oregano. The full list of 19 is above.
- How long does it take to make Roast Turkey with Cornbread and Rye Stuffing?
- About 5 hrs in total: 1 hr to prepare and 4 hrs to cook.
- How many calories are in one serving?
- One serving provides about 464.03 kcal. The full nutrition breakdown is above.
- Is Roast Turkey with Cornbread and Rye Stuffing easy to make?
- This recipe is rated medium, with 19 ingredients and 16 steps.
- Is Roast Turkey with Cornbread and Rye Stuffing healthy?
- Roast Turkey with Cornbread and Rye Stuffing has an easyChef Pro health score of 54/100. Per serving, it provides 464.03 calories and 42.19 g of protein, or 84% of the Daily Value. It is a good source of dietary fiber and vitamin C. Worth noting per serving: sodium at 710.84 mg (31% of the Daily Value) and saturated fat at 1.64 g (8% of the Daily Value). It contains Eggs, Wheat, Gluten, Celery, Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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