Wild Turkey With Cornbread Dressing

Oxmoor House
about 12 servings


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1 (9-pound) young wild turkey
1 1/2 teaspoons salt
1 teaspoon lemon pepper seasoning
12 cups cornbread crumbs
12 slices bread, cubed
4 cups chopped onion
4 cups chopped celery
4 teaspoons rubbed sage
2 teaspoons salt
1 teaspoon pepper
1/4 cup bacon drippings, melted
6 eggs, beaten
About 1 1/2 cups water
Vegetable oil
1 cup chicken broth
Apple wedges
Fresh sage sprigs
Fresh rosemary sprigs


Rinse turkey thoroughly with cold water; pat dry. Combine 1 1/2 teaspoons salt and lemon pepper seasoning; sprinkle over surface and in cavity of turkey.

Combine cornbread crumbs and bread cubes in a large mixing bowl. Add onion, celery, sage, 2 teaspoons salt, pepper, bacon drippings, and eggs; mix well. Stir in water until desired consistency is reached.

Stuff dressing lightly into cavity of turkey; set remaining dressing aside. Close cavity of turkey with skewers. Tie ends of legs together with string. Lift wingtips up and over back, tucking under bird securely.

Brush entire bird with vegetable oil; place breast side up on a rack in a roasting pan. Bake at 325° for 1 1/2 hours; cut cord holding drumstick ends together. Bake an additional 1 hour, basting frequently with chicken broth. Turkey is done when drumsticks are easy to move.

Spoon reserved dressing into a lightly greased 13- x 9- x 2- inch baking dish. Bake at 350° for 45 minutes.

Transfer turkey to serving platter, and spoon baked dressing around turkey on platter. Garnish with apple wedges and sprigs of fresh herbs.

Created date

February 2010