Roast Turkey With Old-Fashioned Corn Bread Stuffing

Ingredients:
3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil 

1.In a medium-size saucepan,melt the butter
over moderate heat. 
2.Add the onion and cook for 5 minutes or until tender.
3.Remove from the heat. 
4.In a very large bowl,combine the corn bread, bread crumbs, baking 
powder, poultry seasoning, and pepper. 
5.Stir in the onion mixture.
6.In a small bowl,whisk together broth and egg. 
7.Stir into the corn bread mixture. 
8.Toss to coat well.
9.Preheat oven to 325°. 
10.Rinse turkey, drain and pat dry. 
11.Remove neck and giblets; set asideto make the Giblet Gravy. 
12.Stuff and truss turkey. 
13.Place, breast-side-up, on a rack in a large roasting pan. 
14.Brush with oil. 
15.Insert roasting thermometer in turkey thigh without touching bone. 
16.Spoon remaining stuffing into a lightly greased 2-quart casserole; 
cover and refrigerate. 

Roast turkey for 3 to 3 1/2 hours or until 
thermometer registers 180°, basting often and 
covering with foil to prevent
overbrowning if necessary. Bake the covered 
casserole of stuffing alongside turkey during 
the last 30 minutes of roasting,adding an 
additional 2 to 3 tablespoons chicken broth 
if stuffing is dry. Let turkey stand for 
15 to 20 minutes before carving. 

Meanwhile, cook neck and giblets for giblet 
gravy. Reserve 2 tablespoons of the pan 
drippings from roast turkey for giblet
gravy. Prepare gravy. Carve turkey, 
discarding skin. Serve turkey and dressing with gravy.