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Source: Campbell's Recipes
Tagged With: 12 servings
Turkey with Cornbread Stuffing
Here's a step-by-step, streamlined recipe that will give you a beautiful, moist and juicy roast turkey with flavorful cornbread stuffing without any stress...just follow's easy and delicious!
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Serves: 12 servings
Prep Time: 45 minutes
Cook Time: 335 minutes
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2 packages (about 8 ounces each) cornbread mix
2 eggs
7 tablespoons butter, melted
1 turkey (12 to 14 pounds)
Swanson® Chicken Stock or 4 cups Swanson® Chicken Broth
1 can (10 3/4 ounces) Campbell's® Condensed Chicken with Rice Soup
2 tablespoons poultry seasoning
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
4 tablespoons Vegetable Oil
4 tablespoons all-purpose flour

Mix the cornbread mix, eggs, milk and 4 tablespoons butter according to the package directions. Pour the batter into a greased 3-quart shallow baking pan. Bake according to the package directions. Let the cornbread cool in the pan for 5 minutes. Break the cornbread into pieces and spread on a rimmed baking sheet. Let cool for 10 minutes.
Remove the package of giblets and neck from the turkey cavity and rinse with cold water. Place the giblets and neck into a 3-quart saucepan. Add the broth and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the giblets are tender. Drain, reserving the broth. Discard the giblets and neck or chop and reserve to add to the gravy.
Stir the soup, poultry seasoning, celery and green pepper in a large bowl. Add the cornbread and mix lightly.
Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing mixture lightly into the neck and body cavities.  Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the remaining butter. Insert a meat thermometer into the thickest part of the meat, not touching the bone. Place a sheet of aluminum foil over the turkey, "tenting" it up in the middle to leave about 1 inch of space between the top of the turkey and the foil.  Crimp the foil to the long sides of the pan to secure.
Roast at 325°F. for 3 hours. Remove the foil.
Roast, uncovered, for 1 hour 30 minutes or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 1 hour of the roasting time.  Let the turkey stand for 10 minutes before slicing.

Heat the oil in a 4-quart saucepan over medium heat. Stir in the flour. Cook and stir for 3 minutes or until the mixture is dark brown. Stir in 1 cup pan drippings, reserved broth and giblets, if desired. Cook and stir until the mixture boils and thickens. Serve the gravy with the turkey.
Helper: Bake any remaining stuffing mixture in a covered casserole with the turkey for the last 30 minutes of the roasting time or until the stuffing mixture is hot.  Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.

Nutritional Values per Serving using Swanson Chicken Broth: Calories 983, Total Fat 49g, Saturated Fat 15g, Cholesterol 347mg, Sodium 1137mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 96g, Vitamin A 11%DV, Vitamin C 5%DV, Calcium 13%DV, Iron 40%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 987, Total Fat 49g, Saturated Fat 15g, Cholesterol 345mg, Sodium 1021mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 97g, Vitamin A 11%DV, Vitamin C 5%DV, Calcium 13%DV, Iron 41%DV


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