Thanksgiving Roast Turkey with Corn Bread Dressing
This is a Kentuckian version of the Thanksgiving staple.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cast iron skillet
- Roasting rack
- Roasting pan
- Baking dish
- Instant-read thermometer
- Chef's knife
- Cutting board
- Carving board
- Butcher's twine
- Aluminum foil
- Skillet
- Wooden spoon
- Spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Oven
- Stove
Ingredients
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 1 egg
- 2 cups buttermilk
- 2 cups self-rising white cornmeal
- ¼ cup self-rising flour
- 1 lb. ground sausage, such as Old Folks or Jimmy Dean
- 1 head celery, trimmed and finely chopped
- 2 yellow onions, peeled and finely chopped
- 1 skilletful of corn bread, crumbled
- 4 cups seasoned bread crumbs
- 4 tbsp. chopped fresh sage or 2 tbsp. dried crumbled sage
- 1 cup turkey stock (made with neck and giblets) or Chicken Stock
- Salt
- freshly ground black pepper
- 2 tbsp. butter, softened
- 1 13–15-lb. turkey, neck and giblets reserved, bird rinsed and patted dry
- 3 tbsp. crumbled sage
- 3 yellow onions, peeled and halved
- 12 tbsp. butter, melted
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