Roasted Turkey with Southern Cornbread
Dressing and Giblet Gravy

Submitted by: Johnny Lonadier

The day before prepare cornbread for the dressing.

2 cups cornmeal
1/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons vegetable oil

Place a well-greased 10-inch cast iron skillet in a 450 degree
oven for 4 minutes or until hot. Meanwhile, combine all of the
above ingredients. Remove skillet from oven; spoon batter into
skillet. Bake at 450 degrees for 35 minutes or until cornbread
is lightly browned. Transfer to a plate and cool. Cover and save for
next day.

Prepare the turkey as follows:

12-14 pound turkey
3 tablespoons vegetable oil
Salt and pepper to taste
1 teaspoon thyme, crushed
1 teaspoon rosemary, crushed
1 clove garlic, peeled
1 bay leaf
2 onions, peeled & cut in half
1 carrot, cut in pieces

Preheat oven to 325 degrees. Remove giblets and neck from
turkey; reserve for gravy. Rinse turkey thoroughly with cold
water; pat dry. Rub turkey inside and out with oil. Sprinkle
with salt and pepper. Rub with thyme and rosemary. Put garlic
clove, onion, carrot, and bay leaf inside of turkey cavity and
place turkey, breast side up, in a roasting pan. Tuck legs under
flap of skin around tail. Insert meat thermometer in meaty part
of thigh, making sure it does not touch bone. Bake at 325
degrees until meat thermometer reaches 185 degrees. If turkey
starts to brown too much, cover loosely with aluminum foil.

While turkey is roasting begin giblet gravy.

Giblets and neck from turkey
1 small onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
Water to cover
1/2 cup pan drippings (skimmed of fat) from turkey after roasting
(save remainder for dressing)
3 tablespoons all-purpose flour
1/4 cup water
1 hard-cooked egg, chopped
1/4 teaspoon pepper

Combine giblets (except liver), neck, onion, celery, and salt in
a saucepan. (Cover and refrigerate liver for later.) Cover with
water. Bring to a boil; cover, reduce heat, and simmer 45
minutes or until giblets are fork tender. Add liver, and simmer
an additional 10 minutes. Drain, reserving broth. Remove meat
from neck; coarsely chop neck meat and giblets. Set aside.

When turkey is two-thirds done, cut the band of skin holding the
legs to ensure the thighs are cooked internally. Turkey is done
when drumsticks are easy to move up and down. (Approximate
length of cooking is 3 hours.)

Approximately 10 minutes prior to removing turkey from oven begin
preparing the cornbread dressing.

Cornbread made earlier
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
10 slices day old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1/2 cup milk
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Crumble the cornbread made earlier into a large bowl. Saute
celery and onion in butter until tender. Remove the cooked
turkey (if done) from the roaster and place on a platter.

Pour giblet broth into roaster pan and stir until sediment is
loosened from bottom of roaster. Measure broth. There should be
approximately 4 cups of broth. Add canned broth to make 4 cups
if necessary.

Pour 2 to 2 1/2 cups of broth into cornbread mixture. Add
sauteed vegetables and remaining ingredients to crumbled
cornbread, stirring well. Spoon dressing into a lightly greased
13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes until very
lightly browned.

Continuing with giblet gravy, combine flour and 1/4 cup water in
a medium saucepan; stir until smooth. Add remaining broth
mixture; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in reserved neck meat, giblets, egg,
and pepper. Serve hot with roasted turkey and dressing.