Kohl’S Turkey & Dressing
Description
This hearty American-style dish combines a juicy roasted turkey with a rich, savory dressing made from dried cornbread and white bread. The dressing is infused with diced onions, celery, fresh sage, and black pepper, creating a deeply flavorful side that soaks up the turkey juices. The turkey is roasted breast-down initially to keep the white meat moist, then finished breast-up for crispy skin. This comforting recipe is perfect for holiday gatherings or family dinners, offering a rustic, home-cooked experience that brings everyone to the table.Ingredients
Directions
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Bake a 9x13 pan of cornbread one week ahead; cool, break into chunks, and air-dry in an open container, moving pieces daily.
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Air-dry 1.5 loaves of good white bread alongside the cornbread, breaking into slices and turning daily until dry.
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Thaw a 20-pound turkey in the refrigerator for 3-4 days before cooking.
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Clean the thawed turkey and place it breast-down in a large enamel roasting pan with neck and giblets.
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Slice two sticks of butter and place pieces all over the turkey; pour one can of chicken broth into the bottom of the pan.
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Cover the pan with a lid or a tent of heavy foil, sealing edges tightly to retain juices.
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Roast at 325&# 194;°F (163ðC) for about 2.5 hours, checking periodically, until the turkey is about one hour away from being fully cooked.
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Dice onions and celery hearts/leaves to equal at least 6 cups total.
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Remove turkey from the oven and transfer it to a separate container or lid.
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Strain the pan drippings into a saucepan for gravy, reserving the liquid and solids for the stuffing if desired.
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In a large bowl, combine the dried cornbread, white bread, diced onions, and celery.
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Pour reserved hot broth over the bread mixture, waiting for it to cool enough to handle.
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Mix with a wooden spoon, adding more broth or a mixture of butter and water as needed to moisten.
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Crumble the bread pieces by hand; once cool enough not to cook eggs, add 6 beaten eggs.
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Season generously with salt, pepper, and sage; mix by hand until the stuffing is thick, moist, and well-seasoned.
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Spread a layer of stuffing (about 1/2 inch deep) in the bottom of the roasting pan.
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Place the turkey breast-up on top of the stuffing layer.
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Pack the remaining stuffing around and on top of the turkey, burying the neck and giblets.
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Cover the pan again with foil or lid and return to the oven.
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Roast for about 2 hours, or until the celery and onions are tender and the turkey is fully cooked.
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To make gravy, stir a few scoops of stuffing into the reserved broth in the saucepan.
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Thicken the gravy with a flour or cornstarch slurry to desired consistency, adding more broth if needed.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 66.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 122.8mg6%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.7g3%
- Sugars 1.2g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prepare the bread and cornbread one week in advance to ensure they are properly dried out for the best texture.
Use high-quality white bread; cheaper brands may not hold up well during drying and cooking.
Keep the bread covered with a clean dish towel while drying, but do not seal the container to allow air circulation.
Celery leaves are a "secret" ingredient for extra flavor; use lots of leaves if you don't have celery hearts.
Taste the stuffing before stuffing the turkey to ensure proper seasoning, particularly for sage and pepper.
Do not prepare the stuffing too far in advance of roasting to maintain freshness.
If using giblets for gravy, remove them before stuffing the turkey and cook separately.
This method results in a rustic appearance but maximizes flavor through roasting the turkey with the dressing.
