Ingredients

3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil

Nutritional Information
1 serving with gravy:
Calories 649
Saturated Fat 7g
Total Fat 22g
Protein 78g
Carbohydrate 31g
Fiber 2g
Sodium 705mg
Cholesterol 316mg

Introduction:

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.

Step 1:
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.