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Herbed Turkey with Beef and Cornbread Stuffing

Name: Herbed Turkey with Beef and Cornbread Stuffing
Prep time: 1 h 30 min
Total time: 6 h 30 min
Yield: 16
Ingredients: 1 lb lean (at least 80%) ground beef; 1 large onion, chopped (1 cup); 2 cloves garlic, finely chopped; 3 medium stalks celery, sliced (1 1/2 cups); 6 cups cubed (1-inch) cornbread; 1/3 cup butter or margarine, melted; 1/2 teaspoon ground sage; 1/4 teaspoon pepper; 1 cup pecans, toasted and chopped; 3/4 cup stuffed-pimiento queen olives, sliced; 1 1/2 cups pitted prunes, chopped; 1/2 cup Progresso™ chicken broth (from 32-oz carton); 1 whole turkey (12 lb), thawed if frozen; 1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crushed; 1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crushed; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cloves garlic, finely chopped; 1/4 cup butter, melted; 2 1/4 cups turkey drippings*; 1/4 cup Gold Medal™ all-purpose flour; Few drops browning sauce, if desired; Salt and pepper, if desired

Prep 1 hr 30 min
Total 6 hr 30 min
Ingredients 23
Servings 16

Progresso® chicken broth provides a simple addition to beef and cornbread stuffing that’s filled in herbed turkey - perfect for a Thanksgiving dinner.

Ingredients

Stuffing

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
3 medium stalks celery, sliced (1 1/2 cups)
6 cups cubed (1-inch) cornbread
1/3 cup butter or margarine, melted
1/2 teaspoon ground sage
1/4 teaspoon pepper
1 cup pecans, toasted and chopped
3/4 cup stuffed-pimiento queen olives, sliced
1 1/2 cups pitted prunes, chopped
1/2 cup Progresso™ chicken broth (from 32-oz carton)

Turkey

1 whole turkey (12 lb), thawed if frozen
1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crushed
1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup butter, melted

Gravy

2 1/4 cups turkey drippings*
1/4 cup Gold Medal™ all-purpose flour
Few drops browning sauce, if desired
Salt and pepper, if desired

Directions

1

To make stuffing, in 12-inch skillet, cook beef, celery, onion and 2 cloves garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. In large bowl, add beef mixture and remaining stuffing ingredients--except chicken broth. Stir gently to combine. Add chicken broth, and stir gently so cornbread stays intact.
2

Heat oven to 325°F. Turn turkey breast-side down. Fill neck cavity lightly with stuffing; fasten neck to back of turkey with skewer. Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing (do not pack stuffing--it will expand during roasting). Tuck legs under band of skin at tail (if present), or tie together with heavy string. If there is extra stuffing, place in greased or sprayed casserole, cover and bake at 325°F 30 minutes. Uncover, and bake 5 to 10 minutes longer or until edges begin to brown.
3

In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and 2 cloves garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Insert ovenproof meat thermometer so tip is in thickest part of inside of thigh muscle and does not touch bone.
4

Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads at least 165°F and legs move easily when lifted or twisted. Thermometer inserted in center of stuffing should read at least 165°F. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 to 20 minutes for easiest carving.
5

To make gravy, pour drippings from roasting pan into bowl, leaving particles in pan. Return 1/2 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Using whisk, stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in remaining 2 cups drippings. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Stir in a few drops browning sauce. Add salt and pepper to taste.

Garnish turkey with fresh herb sprigs, if desired. If needed add chicken broth to the gravy.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
*If necessary, add chicken broth to turkey drippings to equal 2 1/4 cups.

Nutrition Facts

Serving Size: 1 Serving

Calories from Fat: 420

Trans Fat: 1 1/2g

% Daily Value*:

Vitamin A: 10%; 10%

Exchanges:

Free

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Progresso® chicken broth provides a simple addition to beef and cornbread stuffing that’s filled in herbed turkey - perfect for a Thanksgiving dinner.

Herbed Turkey with Beef and Cornbread Stuffing