Lunch: Turkey with Sausage-Corn Bread Stuffing Recipe

Ingredients

2-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/4 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 eggs
2 cups 2% milk
6 tablespoons canola oil

Instructions

In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking pan. Bake at 425 ° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut corn bread into 1/2-in. cubes; fold into sausage mixture.
Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake, uncovered, at 325 ° for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 ° for the turkey and 165 ° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).
Bake additional stuffing, covered, for 45-50 minutes or until a meat thermometer reads 160 °. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.