Thanksgiving Feast Menu Template

Roast Turkey with Corn Bread
Stuffing and Gravy
Serves 12 to 14
For the Stuffing:
6 cups diced corn bread (see Skillet Corn Bread
Recipe on previous page)
8 T (1 stick) unsalted butter
1 small onion, diced
1 green bell pepper, cored, seeded, and diced
1 red bell pepper, cored, seeded, and diced
3 stalks of celery, diced
8 to 10 ounces turkey giblets, chopped
4 ounces smoked breakfast sausage (either loose or
links, castings removed)
1
1
/
2
cups fresh bread crumbs, toasted
4 large eggs
1
1
/
2
T chopped fresh sage leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
2 to 2
1
/
2
cups chicken stock or chicken broth
For the Turkey:
8 T unsalted butter, at room temperature
1 T chopped fresh rosemary leaves
1 T chopped fresh thyme leaves
1 T chopped fresh chives
1 T chopped fresh flat-leaf parsley leaves
One 13 to 15-pound turkey, rinsed and patted dry
3 tsp kosher salt
1
1
/
2
tsp freshly ground black pepper
3 medium carrots, peeled and diced
2 medium vidalia onions, peeled and quartered
3 stalks of celery, diced
2 T vegetable oil
For the Gravy:
4 T unsalted butter
1
/
2
cup all-purpose flour
3
1
/
2
cups chicken stock or chicken broth
1 tsp kosher salt
1
/
4
tsp freshly ground black pepper
Preparation:
To make the stuffing, spread the corn bread on
a rimmed baking sheet and let it dry either by
leaving it on the counter overnight or by placing
it in a 300ºF oven for 10 to 15 minutes, until just
crisped but not browned. Set aside.
Page 6/8
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