our taste: RECIPE
Granny Brown’s
Turkey and Pecan Cornbread Stuffing
Roasted Texas Tom Turkey
for 12
1 (12-pound) turkey
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
4 cups cubed French bread
4 cups cornbread crumbs
1 cup chopped onion
1 cup chopped celery
3 eggs, beaten
3 tablespoons butter or margarine,
melted
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/4 cup vegetable oil
Remove giblets and neck from
turkey; rinse giblets and neck
thoroughly, and place in a
medium saucepan. Add water,
and bring to a boil. Reduce heat;
cover and simmer 30 minutes.
Remove giblets and neck, reserv-
ing broth. Discard neck; chop
giblets, and set aside.
Rinse turkey thoroughly with cold
water, and pat dry. Combine 1
teaspoon salt and 1 teaspoon
pepper; sprinkle in cavity of
turkey.
Stuff dressing into cavity of turkey;
close with skewers. Tie ends of
legs to tail with string or tuck
them under band of skin at tail.
Lift wingtips up and over back,
tucking under bird securely. Place
turkey, breast side up, in a roast-
ing pan.
Cover surface of turkey with
several layers of cheesecloth.
Brush with oil. Bake at 325° for
1 hour, basting occasionally.
Remove cheesecloth; bake an
additional 2 1/2 hours or until
drumsticks are easy to move.
Baste occasionally with pan drip-
pings.
Remove skewers. Place on plat-
ter. Let stand at least 15 minutes
104
before carving. Serve stuffing from turkey or place in a serving bowl.
Stuffing:
1 1/2 cups coarsely chopped paper shell pecans
5 tablespoons butter, (4 for the bread and one for the pan)
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse sea salt and coarsely-ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed cornbread (about 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups chicken broth, heated
Instructions:
1. Preheat oven to 375 degrees. Spread pecans on a large baking sheet, and toast
for 5 minutes; set aside. In a large skillet, melt butter over medium heat.
2. Add onion and celery; season with salt and pepper. Cook, stirring occasionally,
until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 5 minutes.
Place in a large bowl; let cool a bit.
3. In medium-sized bowl, add cornbread, sage, eggs, and pecans along with 1
1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread
mixture. Toss gently so cornbread breaks into smaller pieces. Add 1/2 cup more
broth. Stuffing should be moist but not soggy.
4. Set aside 4 cups of dressing for turkey and spoon the rest into a buttered
2-quart baking dish; 5. pour the last 1 cup of remaining broth over top to moisten.
Bake, covered, for 30 minutes; uncover, and bake 15 additional minutes. Yields
12 cups.