Does anybody know my mom's recipe for turkey cornbread stuffing?

Answer 1

Yes, I do know and she explicitly told me NOT to tell you. Sorry. I would if I could but my hands are tied. :(

Answer 2

Stuffing
1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes cornbread or soft bread
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper

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

1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the 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. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
4. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180°F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.
5. Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving.

Answer 3

Tyler Florence's Oven Roasted Turkey Breast with living house made Cornbread Stuffing one million (12 to fourteen) pound sparkling turkey Kosher salt and freshly floor black pepper Caramelized Onion and Cornbread Stuffing, recipe follows greater suitable-virgin olive oil Sage Butter, recipe follows Preheat the oven to 375 stages F and get rid of the suited rack of the oven. Rinse the chook thoroughly interior and out with chilly water, and pat dry with paper towels. Sprinkle the hollow area and epidermis liberally with salt and pepper. Stuff the hollow area with stuffing and, if required, truss the legs. conceal the turkey with olive oil and season nicely with salt and pepper. Push the sage butter under the floor of the turkey, being careful to no longer puncture the floor. placed the turkey on a rack in a huge roasting pan, and into the oven. proceed cooking till an instantaneous-study thermometer inserted into the meaty area of the thigh registers one hundred seventy stages F. The thigh juices will run sparkling whilst pricked with a knife, approximately 3 hours total (quarter-hour in line with pound). If the legs or breast brown too right away for the time of roasting, conceal them with foil. Sage Butter: 2 sticks butter, softened one million/4 cup chopped sage Salt and pepper integrate all factors. Caramelized Onion and Cornbread Stuffing: 2 tablespoons butter 2 onions, chopped 6 super cornmeal tarts, cubed Handful sparkling sage leaves, chopped one million egg one million/4 cup heavy cream one million/4 cup chicken inventory Salt and freshly floor black pepper Preheat the oven to 375 stages F. soften the butter in a medium skillet over medium warmth. upload the onions and prepare dinner, stirring, for roughly 10 minutes, or till gentle and caramelized. upload sage and scrape right into a huge blending bowl. upload the cornbread products, season nicely with salt and pepper, and supply it a robust toss till it extremely is nicely mixed. In a separate bowl, whisk at the same time the egg, cream, and inventory, and pour that over the cornbread. Stir the stuffing at the same time and stuff the hollow area of the turkey. you additionally can spoon it right into a buttered baking dish and placed it interior the oven alongside with the turkey. Bake till warm and crusty on suitable, approximately half-hour. Yield: 6 to eight servings Prep Time: 5 minutes prepare dinner Time: 40 minutes Ease of practise: trouble-free

Answer 4

um......wouldn't it be easier just to ask your Mom for it....just a thought....

Answer 5

Yes your MAMA!!!!