Difficulty: Easy - for beginners
Serves: 12 servings
â€¢2-1/2 cups yellow cornmeal
â€¢1-1/2 cups all-purpose flour
â€¢1/4 cup sugar
â€¢6 teaspoons baking powder
â€¢1-1/2 teaspoons salt
â€¢2 cups 2% milk
â€¢6 tablespoons canola oil
â€¢1 pound bulk sage pork sausage
â€¢1 bunch celery, chopped
â€¢2 medium onions, chopped
â€¢1 cup chopped fresh mushrooms
â€¢1/2 cup chopped sweet red pepper
â€¢1/2 cup butter, cubed
â€¢1 can (49-1/2 ounces) chicken broth
â€¢2 to 3 tablespoons rubbed sage
â€¢1 tablespoon poultry seasoning
â€¢1/2 teaspoon pepper
â€¢1 turkey (14 to 16 pounds)
â€¢Additional butter, melted
â€¢In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
â€¢ In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut corn bread into 1/2-in. cubes; fold into sausage mixture.
â€¢ Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
â€¢ Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
â€¢ Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).
â€¢ Bake additional stuffing, covered, for 45-50 minutes or until a meat thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. Yield: 12 servings (16 cups stuffing).