Best 6 Herb Scented Roast Turkey With Cornbread Stuffing Recipes

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Indulge in a classic Thanksgiving feast with our Herb-Scented Roast Turkey with Cornbread Stuffing. This succulent turkey is meticulously seasoned with an aromatic blend of herbs, ensuring a juicy and flavorful centerpiece for your holiday table. Accompanied by a savory cornbread stuffing, prepared with a delightful mix of cornbread, vegetables, and aromatic herbs, this dish promises a delightful combination of textures and flavors.

Our curated collection of recipes offers a comprehensive guide to preparing a memorable Thanksgiving meal. In addition to the main course, you'll find delectable recipes for Mashed Sweet Potatoes with Cinnamon and Brown Butter, tangy Cranberry Sauce, creamy Creamed Spinach, and a classic Pumpkin Pie with Whipped Cream. Each recipe is carefully crafted to complement the flavors of the turkey and stuffing, creating a harmonious and unforgettable dining experience.

Let's cook with our recipes!

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey with Cornbread Stuffing image

Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) tablespoons unsalted butter, melted, plus 4 tablespoons, softened
2 cups dry white wine, such as Sauvignon Blanc
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck removed
Coarse salt and freshly ground pepper
Cornbread Stuffing
Fresh sage or other herbs, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
  • Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

TURKEY WITH CORNBREAD STUFFING



Turkey with Cornbread Stuffing image

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY



Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy image

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.

Provided by Rick Rodgers

Categories     turkey     Roast     Thanksgiving

Yield Makes 8 servings

Number Of Ingredients 8

1 (12-pound) turkey
Warm Farmhouse Herbed Stuffing
Approximately 8 cups warm Homemade Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
1 3/4 teaspoons salt
6 tablespoons all-purpose flour
Special Equipment
small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster (optional); instant-read thermometer; 2-quart glass measuring cup; gravy separator (optional)

Steps:

  • Place oven rack in lowest position and preheat oven to 325°F. Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
  • Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Using tweezers or needlenose pliers, remove any feathers and quills still attached to skin (kosher turkeys tend to require this more than others). Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
  • Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
  • Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
  • Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
  • Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
  • Insert instant-read thermometer into center of stuffing in body cavity. If thermometer does not read 165°F, transfer stuffing to microwave-safe baking dish and microwave on high until 165°F, about 3 minutes for 10 degrees. Cover and keep warm. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Let stand 30 minutes before carving.
  • Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
  • Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
  • When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
  • Test-Kitchen Tips:
  • •To combat dryness, most frozen turkeys and some fresh are injected with a saline solution. This is not a good thing, though: Injected birds generally lack flavor and can have a mushy texture. For this reason, we recommend buying a fresh turkey and checking the label to be sure there aren't any additives. (Look for the words "all natural.") Don't be too concerned, though, with the many other terms that can be applied to turkeys, such as free-range, organic, or heritage. All can be excellent.
  • •When buying a fresh bird, be sure to purchase it no more than two days before Thanksgiving. If you must get a frozen bird, defrost it in the refrigerator in a pan to catch drips, allowing a full 24 hours for each 5 pounds.
  • •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. When you remove the turkey from the oven, be sure to check the temperature in the middle of the stuffing to make sure it's 165°F, the temperature at which bacteria will be killed. If it's not 165°F, scoop it out of the cavity and microwave it as directed in the recipe.
  • •More stuffing tips: Be sure not to overpack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.
  • •Opinions vary on whether or not to stuff the bird-some people think it can cause uneven cooking. If you prefer not to stuff your bird, fill the cavities with a chopped vegetable and herb mixture that will impart its flavor to the meat and pan juices: Chop 1 onion, 1 celery rib with leaves, 1 carrot, and 3 tablespoons fresh parsley. Mix this with 1 teaspoon each dried rosemary, sage, and thyme. Sprinkle the cavities with salt and freshly ground black pepper and place the mixture inside. An unstuffed bird will take about 15 minutes to a half hour less to cook than a stuffed bird. When the turkey is cooked, tilt it to allow any juices that have collected in the cavity to drain into the pan. Do not serve the vegetable mixture, as it may not have cooked to a safe temperature.
  • •This recipe can easily be scaled up to serve more people. Estimate about 1 to 1 1/2 pounds per person. Cooking times (for a stuffed bird, cooked at 325°F to an internal temperature of 180°F) will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours
  • •Some experts prefer to cook their turkeys to an internal temperature of 170°F (rather than 180°F, as in this recipe). If you don't mind having the meat slightly pink, this is perfectly safe and makes it more moist. However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180°F. If you choose to stuff your turkey and cook it to only 170°F, its stuffing will almost definitely not reach the safe temperature of 165°F. When you remove the turkey from the oven, be sure to check the temperature in the center of the stuffing, and if necessary remove it and microwave it as directed in the recipe.
  • •Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird-it'll stay warm enough, and covering it would only soften the crispy skin.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY



Roast Turkey with Corn Bread Stuffing and Giblet Gravy image

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Brine     Bon Appétit

Yield Serves 12

Number Of Ingredients 32

Turkey:
4 quarts water
1 cup coarse salt
1 18-pound turkey; neck and giblets reserved for Giblet Broth
1 cup (2 sticks) butter, cut into pieces, room temperature
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon salt
3/4 teaspoon pepper
Corn Bread Stuffing
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour
Chopped turkey neck meat and giblets reserved from Giblet Broth
3 hard-boiled eggs, finely chopped
3 tablespoons brandy
Giblet Broth:
2 tablespoons (1/4 stick) butter
Neck and giblets reserved from 18-pound turkey (discard liver, if desired)
1 1/2 cups chopped carrots
1cup chopped onion
1/2 cup chopped celery
5 cups water
1 cup dry white wine
2 3-inch pieces leek (white and pale green parts only)
8 parsley sprigs
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 bay leaves
2 whole cloves
1/4 teaspoon whole black peppercorns

Steps:

  • For turkey:
  • Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
  • Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
  • Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
  • For gravy:
  • Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
  • Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
  • For Giblet Broth:
  • Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
  • Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

CORNBREAD STUFFING FOR ROAST TURKEY



Cornbread Stuffing for Roast Turkey image

Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

2 cups chestnuts
Cornbread
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, plus more, softened, for baking dish
2 large onions, finely chopped
1 cup finely chopped celery
1/2 cup finely chopped shallots
Coarse salt and freshly ground pepper
4 Gala apples, peeled, cored, and cut into 1/2-inch pieces
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh sage
1 to 1 1/2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth

Steps:

  • Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins. Quarter each.
  • Preheat oven to 375 degrees. Crumble cornbread into a large bowl. Melt butter in a large skillet over medium heat. Cook chestnuts, stirring occasionally, until they begin to brown, about 8 minutes. With a slotted spoon, transfer chestnuts to bowl, reserving butter in pan.
  • Add onions, celery, and shallots to pan; season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add apples and continue to cook, stirring occasionally, until apples are soft, about 5 minutes more. Transfer to bowl with cornbread mixture. Add parsley, sage, and enough stock to moisten mixture. Toss to combine and season with salt and pepper.
  • Transfer stuffing to a buttered 3-quart shallow baking dish. (Stuffing can be prepared to this point up to 1 day ahead; cover with plastic wrap and refrigerate. Return to room temperature and uncover before baking.) Bake until heated through and top is lightly browned, about 30 minutes. Serve hot.

ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY



Roasted Turkey Breast with Corn Bread-Sage Stuffing and Brandy Gravy image

Provided by Melissa Clark

Categories     turkey     Roast     Thanksgiving     Quick & Easy     Cornmeal     Brandy     Sage

Yield Makes 4 servings

Number Of Ingredients 20

For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone (see Tips, below)
1 1/2 tablespoons olive oil
For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy
1 tablespoon unsalted butter
1/2 cup heavy cream

Steps:

  • Make stuffing:
  • Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
  • In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
  • Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
  • Make turkey:
  • Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
  • Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
  • Make gravy while turkey is roasting:
  • In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Tips:

  • Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 4 to 5 pounds, or thaw it in a cold water bath, changing the water every 30 minutes.
  • Use a well-seasoned roasting pan: This will help to brown the turkey evenly and prevent it from sticking.
  • Roast the turkey at a high temperature initially: This will help to brown the skin and seal in the juices.
  • Reduce the temperature after 30 minutes: This will help to cook the turkey evenly without drying it out.
  • Baste the turkey regularly: This will help to keep it moist and prevent it from becoming dry.
  • Use a meat thermometer to check the turkey's internal temperature: The turkey is done when the internal temperature reaches 165°F in the thigh and 175°F in the breast.
  • Let the turkey rest before carving: This will help the juices to redistribute throughout the turkey, making it more tender and flavorful.

Conclusion:

Herb-scented roast turkey with cornbread stuffing is a delicious and festive dish that is perfect for Thanksgiving or Christmas dinner. By following these tips, you can ensure that your turkey is cooked to perfection and that your stuffing is moist and flavorful. So gather your family and friends around the table and enjoy this classic holiday meal!

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