Perfect Thanksgiving Turkey with Cornbread Stuffing
This Thanksgiving Turkey with Cornbread Stuffing is a classic holiday centerpiece — juicy, golden roasted turkey filled with flavorful, herbed cornbread stuffing. It’s simple to prepare yet impressive enough for any festive gathering.
Equipment
- Roasting pan
- Meat Thermometer
- Mixing Bowl
- Skillet
Ingredients
Turkey and Cornbread Stuffing
- 1 whole turkey 10–12 lbs, cleaned and patted dry
- 2 cups cornbread crumbled
- 1 cup onion chopped
- 1 cup celery chopped
- 2 cups chicken broth
- ½ cup butter melted
- 2 tsp sage dried or fresh
- 2 tsp thyme
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- In a skillet, melt butter over medium heat. Add chopped onion and celery, and sauté for 5–7 minutes until soft and fragrant.
- In a large bowl, combine crumbled cornbread, sautéed vegetables, chicken broth, sage, thyme, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
- Gently stuff the turkey cavity with the cornbread mixture. Do not overfill — leave room for expansion. Secure the cavity with kitchen twine.
- Place the turkey on a roasting pan and brush the skin with melted butter.
- Roast the turkey for approximately 15 minutes per pound, basting every 45 minutes with pan juices.
- When the internal temperature reaches 165°F (75°C), remove the turkey from the oven and let it rest for 20–30 minutes before carving.
- Carve and serve with the cornbread stuffing and favorite sides like mashed potatoes, cranberry sauce, or green beans.
Notes
Customize your stuffing with additions like cooked sausage, chopped apples, cranberries, or jalapeños for extra flavor. Toast the cornbread before mixing to improve texture. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.