Ingredients
2-1/2 cups yellow cornmeal1-1/2 cups all-purpose flour1/4 cup sugar6 teaspoons baking powder1-1/2 teaspoons salt2 large eggs, room temperature2 cups 2% milk6 tablespoons canola oilSTUFFING:1 pound bulk sage pork sausage1 bunch celery, chopped2 medium onions, chopped1 cup chopped fresh mushrooms1/2 cup chopped sweet red pepper1/2 cup butter, cubed1 can (49-1/2 ounces) chicken broth2 to 3 tablespoons rubbed sage1 tablespoon poultry seasoning1/2 teaspoon pepper1 turkey (14 to 16 pounds)Additional butter, melted
Preparation
Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Combine eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake until a toothpick comes out clean, 18-20 minutes. 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 celery, onions, mushrooms and red pepper in butter until tender. Stir in broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture.
Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-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 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 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.
