Roast Turkey with Cornbread Stuffing

Cut the corn bread into small cubes. Peel the onions, rinse and trim the celery and cut both into small cubes along with the ham. In a frying pan, heat the butter and sauté the onion, celery, and diced ham. Remove from the heat and let cool.

Preheat the oven to 200°C (approximately 375°F).

Rinse the herbs, pat dry, chop the leaves, and mix with the corn bread and the vegetables. Pour in 250 ml (approximately 1 cup) of broth, mix everything together loosely and season with salt and pepper. Let stand for about 10 minutes.

Rinse the turkey in cold water, pat dry and season with salt inside and out. Fill with the cornbread mixture. Place in a greased roasting pan and bake in the preheated oven on the lowest rack for 45 minutes. Baste with melted butter, turn the heat down to 160°C (approximately 325°F) and cook for another 3 hours. Remove the turkey from the roasting pan and keep warm. Place the roasting pan with the meat juices on the stove. Simmer briefly with the remaining broth and strain through a sieve into a new pot. Mix the cornstarch with a little cold water and pour into the liquid. Boil the sauce again, thicken and season with salt and pepper.