Best 9 Roast Wild Turkey With Blue Cornbread Shrimp Stuffing Recipes

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Prepare to tantalize your taste buds with a culinary masterpiece that combines the rustic charm of roast wild turkey with the vibrant flavors of blue cornbread shrimp stuffing. This dish is a symphony of textures and flavors, where the succulent turkey meat meets the savory and slightly sweet blue cornbread, all complemented by the briny goodness of shrimp. The blue cornbread, made with a blend of blue cornmeal and traditional cornmeal, adds a distinct nutty flavor and vibrant color to the stuffing, while the shrimp provides a delightful burst of seafood essence. As the turkey roasts, the stuffing absorbs its juices, creating a moist and flavorful filling that perfectly complements the tender turkey meat.

Here are our top 9 tried and tested recipes!

TURKEY WITH CORNBREAD STUFFING AND GRAVY



Turkey with Cornbread Stuffing and Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 10

1 (12-pound) turkey, thawed
1 box cornbread mix, prepared according to package directions
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can chicken with rice soup
1 stick softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper

Steps:

  • Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
  • Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
  • Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
  • In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
  • Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
  • The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
  • Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
  • Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
  • Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFING



Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing image

Provided by Stephan Pyles

Categories     Garlic     Onion     turkey     Roast     Thanksgiving     Cornmeal     Shrimp     Whiskey     Hot Pepper

Yield Makes 8 to 10 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 pound medium shrimp - shelled and deveined
1/2 cup (1 stick) unsalted butter
1 cup chopped onions
1/4 cup diced celery
1/4 cup diced carrot
4 serrano chiles - de-ribbed, seeded and minced
6 cloves garlic - minced
1/4 cup choppedchayote (optional)
1/4 cup bourbon whiskey
1 teaspoon minced thyme
1 teaspoon minced sage
2 teaspoons chopped cilantro
8 cups coarsely crumbledblue corn bread
1/2 cup chicken stock or turkey stock
1 to 2 teaspoons salt
1 wild turkey - 8 to 10 pounds
salt to taste
freshly ground black pepper to taste
unsalted butter - at room temperature

Steps:

  • Preheat oven to 350°F.
  • To make the stuffing, heat the vegetable oil in a skillet and sauté the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside.
  • In a large skillet, melt the butter and sauté the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine.
  • Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper.
  • Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving. Remove the string and serve the turkey with the stuffing and a gravy made from the giblets.

TURKEY WITH CORNBREAD STUFFING



Turkey with Cornbread Stuffing image

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING



Herb-Scented Roast Turkey with Cornbread Stuffing image

Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h50m

Yield 16

Number Of Ingredients 15

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes cornbread or soft bread
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
1 whole turkey (12 lb), thawed if frozen
1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup butter or margarine, melted

Steps:

  • Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
  • Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
  • Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
  • Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
  • To serve, garnish turkey with fresh herb sprigs, if desired.

Nutrition Facts : Calories 595, Carbohydrate 21 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg

ROASTED WILD TURKEY



Roasted Wild Turkey image

Since we have avid hunters in our family. I will quite often prepare game. Once it's stuffed with apples and topped with a unique combination of sauces, this wild bird requires no basting and cooks up nice and moist.

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 12 servings.

Number Of Ingredients 15

1 wild turkey (10 to 15 pounds)
2 large apples, quartered
6 to 8 medium red potatoes, quartered
2 pound baby carrots
2 medium onions, sliced
2 cups water
1-1/2 teaspoons seasoned salt
1 teaspoon salt
1 teaspoon pepper
1/2 cup maple syrup
1/4 cup French salad dressing
1/4 cup barbecue sauce
2 tablespoons ketchup
2 tablespoons steak sauce
1 tablespoon lemon juice

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; spoon over the turkey. , Cover and bake until a thermometer reads 170°, 3-1/2 hours, basting occasionally if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.

Nutrition Facts : Calories 615 calories, Fat 23g fat (6g saturated fat), Cholesterol 204mg cholesterol, Sodium 766mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 4g fiber), Protein 63g protein.

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING



Fig-Glazed Roast Turkey with Cornbread Stuffing image

Provided by Tyler Florence

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 16

1 1/2 cups dried figs, roughly chopped
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 large onions, finely chopped
1 tablespoon finely chopped fresh rosemary, plus sprigs for garnish
1/2 pound sweet Italian sausage, casings removed, crumbled
10 large cornbread muffins or 1 loaf cornbread, torn into pieces (about 5 cups)
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup heavy cream
1/2 to 1 cup chicken or turkey stock (homemade or store-bought)
1 10-to-12-pound fresh turkey, neck and giblets removed
1 10-to-12-pound fresh turkey, neck and giblets removed
2 sticks unsalted butter (1 softened)
1/2 cup balsamic vinegar

Steps:

  • Combine the figs, honey and lemon juice in a large bowl; add 3 cups warm water. Cover with plastic wrap and set aside until the figs are tender and soft, 20 to 25 minutes. Pour off the liquid into a separate bowl; set aside.
  • Make the stuffing: Heat the olive oil in a large skillet over medium heat. Add the onions and rosemary and gently saute until translucent, about 4 minutes. Add the sausage and saute until browned, 10 to 12 minutes. Scrape the sausage mixture into the bowl with the figs. Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk the eggs, heavy cream and 1/2 cup stock; pour over the cornbread-sausage mixture and stir to combine, adding up to 1/2 cup more stock if the mixture is dry. Set aside while you work on the turkey.
  • Preheat the oven to 350 degrees F. Rinse the turkey thoroughly inside and out with cold water and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and massage the 1 stick softened butter onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing. Cross the legs over each other and tie with kitchen twine. Put the turkey on a rack in a large roasting pan and place it in the oven. Roast 2 hours.
  • Meanwhile, make the glaze: Bring the reserved fig liquid to a simmer in a small saucepan over medium heat; cook until reduced by half, 10 to 12 minutes. Add the balsamic vinegar and cook until syrupy, about 8 more minutes. Cut up the remaining stick of butter and whisk it into the glaze.
  • After the turkey has roasted 2 hours, baste it with the fig glaze and continue roasting until a thermometer inserted into the meaty part of the thigh registers 170 degrees F, 30 minutes to 1 hour more. (If the legs or breast brown too quickly during roasting, cover them with foil.) Transfer the turkey to a platter or cutting board, loosely cover with foil and let rest up to 30 minutes before carving. Garnish with rosemary sprigs.

TURKEY WITH SAUSAGE-CORNBREAD STUFFING



Turkey with Sausage-Cornbread Stuffing image

Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. "I've made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don't like stuffing," says June.

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 12 servings (16 cups stuffing).

Number Of Ingredients 21

2-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/4 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 large eggs
2 cups 2% milk
6 tablespoons canola oil
STUFFING:
1 pound bulk sage pork sausage
1 bunch celery, chopped
2 medium onions, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup butter, cubed
1 can (49-1/2 ounces) chicken broth
2 to 3 tablespoons rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted

Steps:

  • In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. 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 the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 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.

Nutrition Facts :

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey With Cornbread Stuffing image

Make and share this Roast Turkey With Cornbread Stuffing recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day old cornbread
2 cups fresh breadcrumbs
1 tablespoon sage
1 tablespoon poultry seasoning
2 eggs, lightly beaten
1 cup chicken broth
1 turkey (10-12 pounds)
melted butter

Steps:

  • In skillet, saute celery and onion in butter until tender.
  • Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
  • Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
  • Stuff the cavity and neck of turkey.
  • Fasten openings.
  • Tie legs together.
  • Place on rack in roasting pan.
  • Brush with melted butter.
  • Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
  • Let stand for 20 minutes before cutting.

ROAST TURKEY BREAST WITH CORNBREAD & WALNUT STUFFING



Roast Turkey Breast With Cornbread & Walnut Stuffing image

To make this takes all together about 2 hours, including cooking time, so you don't have to get up at the crack of dawn come some holiday morning. A lovely Sunday or company dinner too. From American Bistro Fare with Caprial! New England, French, Mid Atlantic, South

Provided by Sharon123

Categories     Breads

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon butter
1 onion, diced
3 scallions, chopped (or shallots)
3 garlic cloves
3 stalks celery, diced
3/4 cup dry sherry
1 cup French bread, diced
1 1/2 cups cornbread, diced
1/2 cup wild rice, cooked
1/2-1 cup chicken stock
3 eggs
1/2 cup walnuts, coarsely chopped and toasted
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
1 teaspoon fresh sage, chopped or 1/2 teaspoon dried sage
1/2 teaspoon celery salt
salt
pepper
1 (4 -5 lb) boneless turkey breast, butterflied (cut almost in half, opened)
1 1/2 tablespoons olive oil

Steps:

  • To prepare stuffing:.
  • Heat butter in a large saute pan over high heat until very hot.
  • Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
  • Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
  • Remove from the heat and allow to cool.
  • Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix.
  • When onion mixture is room temperature, combine with the bread and rice mix.
  • Add enough chicken stock to moisten the bread well.
  • Add the eggs and mix well.
  • Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
  • Preheat the oven to 350°F.
  • To stuff turkey:.
  • Lay out the turkey breast on a cuttin board.
  • Spread the stuffing evenly on the turkey to 1/2" from the edge.
  • Roll the breast up and tie securely with twine.
  • Heat olive oil in a large saute pan until smoking hot.
  • Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°F.
  • Allow to cool 2-3 minutes before removing the twine and slicing.
  • Place on a pretty serving platter and enjoy!

Nutrition Facts : Calories 876.8, Fat 36.5, SaturatedFat 9.1, Cholesterol 308.2, Sodium 412.4, Carbohydrate 31.1, Fiber 3.1, Sugar 3.7, Protein 76

Tips:

  • To ensure the turkey is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thigh.
  • Allow the turkey to rest for at least 30 minutes before carving to allow the juices to redistribute, resulting in tender and flavorful meat.
  • For a crispy and golden-brown skin, baste the turkey with melted butter or oil every 30 minutes during roasting.
  • To prevent the turkey from drying out, place a roasting pan filled with water at the bottom of the oven while roasting.
  • Use a variety of herbs and spices to enhance the flavor of the turkey. Common choices include thyme, rosemary, sage, garlic, and onion.
  • For a moist and flavorful stuffing, use a combination of cooked shrimp, blue cornbread, celery, onion, and herbs.
  • Serve the turkey with a variety of sides, such as roasted vegetables, mashed potatoes, and gravy, to create a complete and satisfying meal.

Conclusion:

Roasting a wild turkey with blue cornbread-shrimp stuffing is a delicious and impressive dish that is perfect for special occasions. By following the tips and instructions provided in this recipe, you can create a tender, flavorful, and visually appealing turkey that will be enjoyed by all. Whether you are an experienced chef or a home cook looking for a challenge, this recipe is sure to impress your guests and leave them wanting more.

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