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.