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Cornbread Stuffed Turkey

User Rating 5 Star Rating (1 Review)


Cornbread Stuffed Turkey

Cornbread Stuffed Turkey

Linda Larsen
Cornbread Stuffed Turkey is a nice twist on the traditional recipe, using a stuffing with cranberries, apples, onions, and pecans.

Prep Time: 25 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 4 hours, 55 minutes

Yield: Serves 10-12



About 5-1/2 hours before you want to eat, unwrap the turkey and place it on a shallow pan. Preheat the oven to 325 degrees F. Put the turkey in the oven for 3-1/2 hours. Meanwhile, make Cornbread Cranberry Stuffing and refrigerate.

After 3-1/2 hours, you'll be able to remove the bag of giblets from the turkey and stuff the bird. Use hot pads to hold the turkey and use a spoon to stuff it. Use skewers to hold the neck skin in place; place the heel of a slice of bread over the larger cavity.

Place neck and giblets in pan and cover with water; add salt, pepper, and dried thyme leaves. Simmer while turkey cooks.

You can start basting the bird at this time; use a combination of chicken broth and melted butter, with any herbs you'd like.

The turkey will be done after 4-1/2 to 5 hours. The temperature in the thigh should be 175 to 185 degrees F, while the breast should be around 165 degrees F. Immediately remove stuffing from turkey; place in low oven to keep warm. Let turkey stand 10 minutes, then carve to serve. For detailed instructions, see Cooking Turkey From Frozen.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Wonderful turkey and stuffing!, Guest Emily

My family loved this turkey and stuffing. The cranberries and pecans go well with the cornbread, and the turkey was moist and delicious. I was a little hesitant to try cooking the turkey frozen, but it was so easy!

9 out of 9 people found this helpful.

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