Eating Gluten Free Made Simple
Tuesday, July 19, 2011
Lightly pack turkey cavity with Cornbread and Southern Pecan Stuffing. (Place excess stuffing into a 13”x9” baking dish.) Secure legs with flap of skin around tail. Skewers and truss may also be used to close cavity.
Place turkey breast side up in roasting pan. Brush entire turkey with melted butter. Sprinkle with salt and pepper to taste. Insert meat thermometer into meaty part of thigh, taking precaution not to tough the bone.
Bake at 325º for 3 hours, basting every 30 minutes. Loosen truss and remove skewers to allow thighs to cook completely. Bake 1 to 2 hours longer or until meat thermometer reads 180º. When drumsticks are easy to move, turkey is completely cooked.
Yield: 20 to 24 dinner servings
Cornbread and Southern Pecan
6 cup cornbread, crumbled
5 slices E-nerg gluten free bread, crumbled
1 pound ground pork sausage, cooked and drained
1½ cups cooked ham, finely chopped
¾ cup parsley
¾ cup pecans, toasted and finely chopped
Yield: 13 cups
Author’s Note: Bake extra stuffing at 350º for 45 minutes to 1 hour, or until browned.
Posted by Jacquelyn Horne