Turkey & Dressing Recipe
Sliced turkey, cornbread dressing & gravy
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Ingredients
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Turkey
Cornbread Dressing
Gravy
Method
Turkey Preparation
- 1
Prepare the Turkey
Preheat your oven to 325°F (165°C). Rinse the turkey under cold water and pat it dry with paper towels. Rub the turkey with olive oil, then season it with salt, black pepper, garlic powder, and onion powder, ensuring to coat both the inside and outside evenly.
- 2
Roast the Turkey
Place the turkey in a roasting pan and cover it loosely with aluminum foil. Roast the turkey in the preheated oven for about 13-15 minutes per pound. Remove the foil for the last 30 minutes of cooking to allow the skin to brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 3
Rest the Turkey
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.
Cornbread Dressing Preparation
- 4
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, cooking until softened, about 5-7 minutes.
- 5
Mix Ingredients
In a large bowl, crumble the cornbread. Add the sautéed vegetables, chicken broth, sage, thyme, salt, black pepper, and beaten eggs. Mix until combined.
- 6
Bake the Dressing
Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 30-35 minutes, or until the top is golden brown.
Gravy Preparation
- 7
Make the Gravy
After roasting the turkey, pour the drippings from the roasting pan into a measuring cup, discarding excess fat. In a saucepan, whisk together the flour and a bit of the turkey drippings over medium heat until smooth. Gradually add the remaining drippings and chicken broth, whisking continuously until thickened. Season with salt and black pepper to taste.