14 servings.

You can use yellow or white cornmeal for this recipe. Yellow cornmeal has more vitamin A than white.

How to Make It

Step 1

Combine 3/4 cup cornmeal, flour, and next 4 ingredients in a large bowl, stir well. Combine milk and next 3 ingredients in a small bowl. Pour milk mixture into cornmeal mixture, stirring until dry ingredients are moistened. Fold in jalapeno pepper, onion, and corn.

Step 2

Spray a 10-inch cast-iron skillet with cooking spray; add cornbread stuffing mixture. Bake at 500° for 15 minutes; remove from oven, and let cool completely on a wire rack.

Step 3

Trim excess fat from turkey. Remove giblets and neck from turkey; reserve for another use. Rinse turkey thoroughly under cold water, and pat dry with paper towels. Break cornbread into pieces; lightly pack into body cavity of turkey. Lightly pack any remaining cornbread into neck cavity. Pour chicken broth into each cavity. Tie ends of legs to tail with cord. Lift wingtips up and over back, and tuck under turkey. Combine remaining 1 cup cornmeal, red pepper, salt, and black pepper in a small bowl. Coat all sides of bird with cornmeal mixture.

Step 4

Place turkey on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert meat thermometer into meaty portion of thigh, making sureit does not touch bone.

Step 5

Bake at 500° for 20 minutes. Reduce heat to 325°, and bake 2 hours and 15 minutes or until meat thermometer registers 180°. When turkey is two-thirds done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the insides of the thighs are cooked. Turkey is done when drumsticks are easy to move up and down. Let stand fifteen minutes before carving. Remove skin before slicing.

Oxmoor House Cooking Light Collection

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