Roasted Turkey with Sage -Cornbread Stuffing
Recipe By: Megan
FOR THE STUFFING
- 2 tablespoons unsalted butter
- 1 small red onion, finely chopped
- 2 stalks celery, finely chopped
- 1 garlic clove, minced
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 2 tablespoons finely chopped fresh sage
- ½ cup chicken stock
- 4 cups stale corn bread, crumbled into large pieces
- 2 large eggs, beaten
FOR THE TURKEY
- One 3½- to 4-pound bone-in turkey breast, cut in half at the breast bone (to do this, place the breast, meat side down, on a cutting board. Take the tip of your knife and shove it through at the top of the breast bone, then run the blade down the bone to cut the rest of it in half.)
- course sea salt
- freshly ground black pepper
- 1½ tablespoons olive oil
- Start with making the stuffing. Preheat your oven to 425°F and grease 9-by 13-inch roasting pan.
- In large skillet over medium high heat, melt butter.
- Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
- Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
TO PREPARE THE TURKEY
- Rinse the turkey and pat dry.
- Season generously with salt and pepper, and rub all over with olive oil.
- Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching.
- Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 165°F and juices run clear when pierced with fork, 45 to 55 minutes.