Roast Turkey with Corn Bread Stuffing

Cooking Instructions

1. Preheat oven to 375. Rinse turkey well, pat dry with paper towels, and season inside and out with salt and pepper.

2. For stuffing, spread crumbled corn bread on a cookie sheet and bake until golden, 20 - 30 minutes. Cool slightly, then transfer to a large bowl.

3. Cook bacon in a skillet over medium heat until brown and crisp, 8 - 10 minutes. Add bacon and drippings to corn bread. Melt butter in same skillet, add onions and celery, and cook for 5 minutes. Add to corn bread mixture. Stir in apple, bay leaf, savory, sage, marjoram, thyme, and basil and season to taste with salt and pepper.

4. Fill cavity of turkey with stuffing. Tuck wings under back, tie legs together with kitchen string, and rub skin with butter. Place turkey in a large roasting pan, breast side up, and roast until turkey and stuffing reach an internal temperature of 165, 10 - 12 minutes per pound. Allow turkey to rest 20 minutes, then remove stuffing and carve.

Wine Pairing(s)

Bridgeview 'Blue Moon' Riesling

Erath Pinot Gris

Kenwood Pinot Noir

Brusset Cotes du Ventoux

Joseph Drouhin Cote de Beaune

Laboure Roi Beaujolais Nouveau

Heart of the Vineyard Riesling

Domaine Des Hauts Chassis Crozes Hermitage

Grosset Riesling

Cosme Palacio Y Hermanos Rioja