RECIPE FROM "SANDY'S
Roast Turkey with Cornbread Stuffing
(From Cooking of the American South)
1 (15-pound) turkey
1/2 cup olive oil
2 tablespoons chopped parsley
1 tablespoon garlic powder
1 taspoon salt
1 teaspoon black pepper
1 onion, chopped
3 celery stalks, chopped
3 tablespoons poultry seasoning
1/2 cup butter
4 cups unflavored breadcrumbs
4 cups finely crumbled cornbread
1 tablespoon chopped parsley
1 teaspoon oregano
3/4 cup chicken broth
Rub the turkey with the olive oil. Then rub a mixture of parsley, garlic ppowder, salt and pepper into the bird. Place in a large roasting pan and set aside.
Preheat oven to 350 degrees.
In a skillet, saute the ononi, celery and poultry seasoning in the butter. Mix the sauteed vegetables in a bowl with the breadcrumbs, crumbled cornbread crumbs, parsley, oregano, and broth.
Stuff the bird with the mixture and sew or tie closed. You can also use stuffing "nails". Bake for 30 minutes uncovered and then cover and bake for 4 hours.
Important Note: DO NOT stuff the bird prior to cooking.