Roast Turkey with Stuffing

Ingredients

• 4 cups crumbled cornbread
• 1 teaspoon salt
• 1 teaspoon freshly-ground black pepper
• 2 teaspoons dried/rubbed sage
• 1 cup dried apples, diced
• ¾ cup walnuts, roughly chopped
• 1 cup buttermilk
• ¼ cup dried cherries, stemmed and finely chopped
• 8 egg yolks, beaten
• 1 stick butter, softened and whipped
• 2 ½ cups shredded cooked chicken or turkey
• 1 ea. (18 pounds) whole turkey
• ½ cup butter, softened
• 1 ½ quarts turkey stock or chicken stock
• Salt to taste
• Freshly-ground black pepper to taste

Method

1. Combine stuffing ingredients in a bowl and mix well.
2. Preheat oven to 325°F. Place the rack in the lowest position of the oven.
3. Remove the neck and giblets.
4. Rinse the turkey and pat it dry with paper towels.
5. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper.
6. Fill the body cavity with stuffing.
7. Place a meat thermometer in the thickest part of one thigh.
8. Position an aluminum foil tent over the turkey.
9. Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan.
10. Roast the turkey for 2½ hours, basting the entire turkey every 30 minutes with the juices on the bottom of the pan. Add stock to the drippings as they become dry, about 1–2 cups at a time.
11. Remove aluminum foil tent.
12. Roast until the meat reaches 185°F and the stuffing reaches 165°F. This should take about 4 hours. If the stuffing isn't done by the time the turkey is ready, scoop the stuffing out and bake it alone in the oven until it reaches the correct temperature.
13. Serve immediately.