Roast Turkey with Cornbread Stuffing

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Roast Turkey with Cornbread Stuffing
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 45 min.
Ready in

Ingredients

for
6
Ingredients
350 grams day-old Cornbread
2 large onions
4 Celery
150 grams smoked, raw ham
3 tablespoons butter
½ bunch parsley
4 Sage
3 thyme
700 milliliters Chicken broth
salt
freshly ground peppers
1 Turkey (oven-ready, 3.5 kg or approximately 8 lbs)
1 tablespoon cornstarch
How healthy are the main ingredients?
hamparsleyonionCelerySagethyme

Preparation steps

1.

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.

2.

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

3.

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.

4.

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.

5.

Arrange the roast turkey on a platter, carve and serve with the sauce and stuffing.