Turkey with Cornbread Stuffing

Campbell's Turkey with Cornbread Stuffing Recipe

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 along...it's easy and delicious!

At a glance

Prep

45 min.

Total

6 hr. 30 min.

Serves

12

Cook: 1 hr. 5 min.

Stand: 10 min.

Roast: 4 hr. 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Campbell’s® Condensed Chicken with Rice Soup

    Campbell’s® Condensed Chicken with Rice Soup

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What You'll Need

2 packages (about 8 ounces each ) cornbread mix
2 eggs
2/3 cup milk
7 tablespoons butter, melted
1 turkey (12 to 14 pounds)
4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
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 bell pepper, chopped (about 1/2 cup)
4 tablespoons vegetable oil
4 tablespoons all purpose flour

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    Stir the soup, poultry seasoning, celery and green pepper in a large bowl. Add the cornbread and mix lightly.

  • 4

    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.

  • 5

    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.

  • 6

    Roast at 325°F. for 3 hours. Remove the foil.

  • 7

    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.

  • 8

    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.

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  • 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.
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RID#60233

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