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Roast Turkey Stand-in With Cornbread Stuffing Recipe

Ingredients

How to make it

  • 1. Prep the bird. Remove giblets, check for pin feathers, clean out the cavity, etc.
  • 2. Mix the marinade ingredients and place them, and the chicken in a large, food grade, plastic bag. Expel all the air, seal and put in a large bowl, in case of leaks, on the counter top to marinate for about five hours.
  • 3. Heat oven to 325° F. (163° C.).
  • 4. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
  • 5. Stuff chicken just before roasting, not ahead of time. Fill wishbone area lightly with stuffing and close with skewers and string. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • 6. In small bowl, mix rosemary, sage, 1 tsp. salt, 1/4 tsp. pepper and the garlic; rub into chicken skin. Place chicken, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
  • 7. Roast uncovered 2 to 2½ hours, brushing with pan juices every 30 minutes, until thermometer reads 165° F (75° C) and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165° F (75° C).
  • 8. Place foil loosely over chicken when it begins to turns golden. When chicken is done, cut band of skin, or remove string or skewer holding legs and place on warm platter and cover with foil and a clean dish towel, to keep warm. Let stand about 20 minutes for easiest carving.
  • 9. To serve, garnish chicken with fresh herb sprigs, if desired.
  • I do a giblet gravy for this but that’s a whole other exercise and I usually do that, and make the cornbread from scratch, the day before bird day.
  • This meal gets all the fixins. Mashed potatoes, sweet potatoes, steamed carrots and broccoli, sautéed mushrooms and a large mixed green salad. Now that I’ve gotten them out of the habit of adding carrots to everything but cake and ice cream, I let the kids make the salad. I still make the dressing.

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The Cook

elgourmand2 APia, Samoa

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