Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Recipe Summary test

prep:
1 hr
cook:
4 hrs
additional:
10 mins
total:
5 hrs 10 mins
Servings:
12
Yield:
1 stuffed turkey
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.

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  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.

  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.

  • Reduce oven heat to 325 degrees F (165 degrees C).

  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.

  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.

  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.

  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts

1324 calories; protein 158.7g; carbohydrates 27.3g; fat 60.1g; cholesterol 466.3mg; sodium 808.7mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
08/16/2012
This stuffing was excellent! I always love turkey and stuffing so I am always willing to try new recipes. I marinaded the turkey in my own little marinade but the stuffing complemented it perfectly. We love "Bobbie" sandwiches so we made ours into Thanksgiving sandwiches with cranberry sauce and a little bit of mayo. Yum!! Thank you!! Read More
(8)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/16/2012
This stuffing was excellent! I always love turkey and stuffing so I am always willing to try new recipes. I marinaded the turkey in my own little marinade but the stuffing complemented it perfectly. We love "Bobbie" sandwiches so we made ours into Thanksgiving sandwiches with cranberry sauce and a little bit of mayo. Yum!! Thank you!! Read More
(8)
Rating: 5 stars
07/01/2016
My rating is for the cornbread stuffing since I had a recipe that called for a boxed mix and being here in Canada we don't seem to have cornbread stuffing mixes so I had to look for a recipe. This stuffing was super easy to do nice in color texture and the taste is great! I crumbled this over a Mexican style dish and I even sprinkled cheddar cheese over the crumbled cornbread stuffing and it was soooo good. Read More
Rating: 5 stars
11/28/2014
This was the first thanksgiving turkey I've ever done. And by default the first time I made cornbread. The turkey and stuffing turned out great! I mean AWESOME!!! Excellent recipe! Don't change a thing!! Read More
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