Turkey With Dressing

Name: Turkey With Dressing
Total time: 4 h
Yield: 8 to 10 servings
Ingredients: 1 12- to 15-pound turkey; 10 ounces (2 1/2 sticks) butter; 2 cups diced yellow onion; 2 cups diced celery; 1 pound loaf white bread, cut into 1-inch cubes; 4 cups corn bread, cut into 1-inch cubes; 2 1/2 tablespoons poultry seasoning; 1 tablespoon dried sage leaves; 1/2 cup chopped pecans or walnuts (optional); 1/2 cup diced ham (optional); Salt and freshly ground black pepper

Recipe from Paul N. Milne

Adapted by R. W. Apple Jr.

Total Time: 4 hours
Rating: 3(9)
Comments: Read comments

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Ingredients

Yield:8 to 10 servings

112- to 15-pound turkey
10ounces (2½ sticks) butter
2cups diced yellow onion
2cups diced celery
1pound loaf white bread, cut into 1-inch cubes
4cups corn bread, cut into 1-inch cubes
2½tablespoons poultry seasoning
1tablespoon dried sage leaves
½cup chopped pecans or walnuts (optional)
½cup diced ham (optional)
Salt and freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 350 degrees. Remove neck and giblets from inside the turkey, and discard or reserve for another use. Rinse turkey inside and out, pat dry with paper towels, and set aside.
Step 2
In a large heavy skillet over medium heat, melt 2 ounces ( ½ stick) of butter. Add the onion and celery, and saute until the onion is translucent, about 5 minutes. Reduce the heat to low, and add the remaining 8 ounces (2 sticks) of butter. Allow butter to melt, then immediately remove pan from heat and set aside.
Step 3
In a large mixing bowl, combine white bread, corn bread, poultry seasoning, sage, nuts and ham. Add sauteed vegetables and melted butter. Season with salt and pepper to taste, and toss to mix well.
Step 4
Stuff the front and rear cavities of the turkey with the dressing, truss the bird, and place in a deep roasting pan. Cover pan tightly with aluminum foil. Roast turkey for 3 hours. Remove foil, and brown for 30 to 45 minutes more, basting occasionally with the pan juices. To serve, place turkey on a large platter. The dressing may be spooned directly from the bird, or transferred into a serving dish.

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