Baked Turkey With Traditional Cornbread Dressing Recipe

ingredients

12 pounds turkey thawed if frozen
salt
1/2 cup margarine, melted

Cornbread Dressing
6 cups cornbread crumbs
2 cups biscuit crumbs
1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 tablespoon rubbed sage
2 cups chopped celery
1 1/2 cup finely chopped onion
1/2 cup butter or margarine
1/3 cup water
2 cups reserved broth
1/2 cup vegetable oil
3 eggs, lightly beaten

directions

Preheat oven to 375 degrees F.

Remove giblets and neck from cavity. Wash turkey and pat dry with paper towels. Sprinkle inside and outside with salt. Place turkey on two large pieces of heavy duty foil crossed at the center.

Brush turkey all over with melted margarine. Wrap foil around turkey and seal foil tightly. Place in a large roasting pan and bake for 3 1/2 to 4 1/2 hours or until tender.

Remove from oven and carefully loosen foil at one end of roasting pan. Pour off drippings in to a pan. Combine drippings with enough water to make 2 cups broth. Reserve for dressing. Let turkey cool 30 minutes in foil. Remove from foil. Remove skin and carve. Serve with cornbread dressing.

Cornbread Dressing: Combine first 5 ingredients in a large bowl; set aside. Combine celery, onion, butter and water in a medium saucepan. Bring to a boil over medium heat. Remove from heat and add to cornbread mixture. Stir in broth, oil and eggs; mixing well. Pour in to a greased shallow 2 1/2 quart baking dish and bake uncovered at 375 degrees F for 45 minutes or until set and golden brown.

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