Roast Turkey, Mashed Potatoes, Cornbread Stuffing, and Corn

Roast Turkey, Mashed Potatoes, Cornbread Stuffing, and Corn

Nothing says comfort food like a full homemade turkey dinner with creamy mashed potatoes, savory cornbread stuffing, and buttery corn on the side. This classic meal is perfect for holidays, family gatherings, or a cozy Sunday dinner at home.

Ingredients

For the Turkey:

• 1 whole turkey (12–14 lbs)
• 1/2 cup butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 onion, quartered
• 1 lemon, halved
• 3 celery stalks
• 2 cups chicken broth

For the Mashed Potatoes:

• 3 lbs potatoes, peeled and cubed
• 1/2 cup butter
• 1 cup warm milk
• Salt and pepper to taste
• Optional: garlic powder or cream cheese for extra flavor

For the Cornbread Stuffing:

• 6 cups crumbled cornbread
• 1 small onion, diced
• 2 celery stalks, chopped
• 1/2 cup butter
• 2 cups chicken broth
• 2 eggs, beaten
• 1 teaspoon sage
• 1 teaspoon thyme
• Salt and pepper to taste

For the Corn:

• 4 cups corn kernels
• 2 tablespoons butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

Prepare the Turkey:

1. Preheat your oven to 325°F (165°C).
2. Pat the turkey dry with paper towels.
3. Mix butter, olive oil, garlic, salt, pepper, paprika, thyme, and rosemary.
4. Rub the mixture all over the turkey, including under the skin for extra flavor.
5. Stuff the cavity with onion, lemon, and celery.
6. Place turkey in a roasting pan and pour chicken broth into the bottom.
7. Cover loosely with foil and roast for about 3½–4½ hours, basting occasionally.
8. Remove foil during the last 45 minutes for crispy golden skin.
9. Turkey is done when the internal temperature reaches 165°F (74°C).

Make the Mashed Potatoes:

1. Boil potatoes in salted water until fork-tender.
2. Drain and mash until smooth.
3. Add butter and warm milk gradually.
4. Season with salt and pepper.
5. Mix until creamy and fluffy.

Prepare the Cornbread Stuffing:

1. In a skillet, melt butter and sauté onion and celery until soft.
2. In a large bowl, combine cornbread, vegetables, sage, thyme, salt, and pepper.
3. Stir in broth and beaten eggs.
4. Transfer to a greased baking dish.
5. Bake at 350°F (175°C) for 35–40 minutes until golden on top.

Cook the Corn:

1. Melt butter in a saucepan.
2. Add corn and cook for 5–7 minutes.
3. Season with salt and pepper.
4. Garnish with parsley before serving.

Serving Suggestions

Serve everything hot with turkey gravy, cranberry sauce, or fresh dinner rolls. This meal is rich, hearty, and perfect for feeding a crowd with plenty of leftovers to enjoy later.

Enjoy every comforting bite