Southern-Style Turkey with Rosemary Cornbread Stuffing

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 1 hour 30 minutes
• Cook Time: 3 hours 30 minutes (for a 12–14 lb stuffed turkey)
• Total Time: 5 hours 30 minutes (including resting)

A classic Southern-style centerpiece: buttery rosemary–cornbread stuffing baked right inside the turkey so it soaks up every drop of savory pan drippings.

Quick Ingredients

• 1 (12–14 lb) whole turkey, thawed
• 8 cups 1/2-inch cubed day-old cornbread
• 8 tbsp unsalted butter (plus more for greasing/basting)
• 1 medium yellow onion, finely diced
• 3 celery ribs, finely diced
• 2–3 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped, plus extra sprigs
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp dried sage (or 1 tbsp fresh minced)
• 2 large eggs, lightly beaten
• 3–4 cups low-sodium chicken or turkey broth, divided
• 1 lemon, halved; 1 onion, quartered; 1 head garlic, halved
• 3–4 tsp kosher salt; 1–2 tsp black pepper
• 1/4 cup all-purpose flour (for optional gravy)

Do This

• 1. Dry out cubed cornbread on a sheet pan at 300°F for 20–25 minutes until lightly toasted and firm.
• 2. Sauté onion, celery, and garlic in butter until soft; stir in rosemary, thyme, sage, salt, and pepper.
• 3. Toss toasted cornbread with sautéed veggies, beaten eggs, and enough broth to make it moist but not mushy; cool completely.
• 4. Pat turkey dry, season generously with salt, pepper, and chopped rosemary; rub with softened butter under and over the skin.
• 5. Loosely stuff turkey cavity with cooled stuffing; add any extra to a buttered baking dish with a ladle of broth or pan drippings.
• 6. Roast at 325°F on a rack with broth in the pan, basting occasionally, until thigh meat and center of stuffing reach 165°F; rest 30 minutes before carving. Use drippings and flour to make pan gravy if desired.

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Why You’ll Love This Recipe

• The rosemary-scented cornbread stuffing soaks up rich turkey drippings, giving that classic, old-fashioned holiday flavor.
• Buttery turkey skin and tender meat stay juicy thanks to herb butter under and over the skin.
• Everything bakes together in one roasting pan, so the stuffing and turkey come out in perfect harmony.
• Step-by-step guidance and tips help even first-time turkey cooks feel confident.

Grocery List

• Produce: Yellow onions, celery ribs, carrots (optional), garlic, lemon, fresh rosemary, fresh thyme, fresh sage (or dried), fresh parsley (optional for garnish).
• Dairy: Unsalted butter, buttermilk (if making cornbread from scratch), eggs, optional heavy cream for extra-rich stuffing.
• Pantry: Whole turkey (12–14 lb, from meat section), yellow cornmeal, all-purpose flour, low-sodium chicken or turkey broth, kosher salt, black pepper, neutral oil (or extra butter), optional white wine for gravy.

Full Ingredients

For the Cornbread (if making from scratch)

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 6 tbsp unsalted butter, melted and slightly cooled

Yield: about one 10-inch skillet of cornbread, which crumbles to roughly 8 cups.

For the Buttery Rosemary–Cornbread Stuffing

• 8 cups 1/2-inch cubed, day-old cornbread (from above or store-bought, lightly savory, not overly sweet)
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 3 celery ribs, finely diced
• 1 small carrot, finely diced (optional, for sweetness and color)
• 2–3 garlic cloves, minced
• 1 1/2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
• 1 tsp dried sage (or 1 tbsp fresh sage, finely chopped)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 large eggs, lightly beaten
• 2 1/2–3 cups low-sodium chicken or turkey broth, divided (start with 2 1/2 cups, add more as needed)
• 2 tbsp unsalted butter, melted (for extra richness in the stuffing)
• 2–4 tbsp heavy cream (optional, for ultra-buttery, custardy stuffing)

For the Turkey

• 1 whole turkey, 12–14 lb, completely thawed (if frozen) and giblets removed
• 3–4 tsp kosher salt (about 1 tsp per 4 lb turkey; more if dry-brining overnight)
• 1 1/2–2 tsp freshly ground black pepper
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 8 tbsp unsalted butter, softened and divided
• 2 tbsp neutral oil or melted butter (for brushing skin)
• 1 medium yellow onion, quartered
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 3–4 sprigs fresh rosemary and/or thyme (for inside the cavity)
• 2 cups low-sodium chicken or turkey broth (for the roasting pan, plus more as needed)

For Simple Pan Gravy (Optional but Recommended)

• Pan drippings from roasted turkey (fat and juices)
• 1/4 cup all-purpose flour
• 2–3 cups low-sodium chicken or turkey broth (or a mix of broth and water)
• Salt and pepper to taste
• 1–2 tsp finely chopped fresh rosemary or thyme (optional)
• 2–3 tbsp dry white wine (optional, for brightness)

Step-by-Step Instructions

Step 1: Make and Dry the Cornbread

If you are starting with fresh cornbread: Preheat your oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk the eggs and buttermilk, then whisk in the melted butter. Stir wet ingredients into dry just until combined; do not overmix. Pour into a greased 10-inch cast iron skillet or 9-inch square pan. Bake 20–25 minutes, until golden and a toothpick comes out clean. Cool completely.

For stuffing, you want dry, sturdy cornbread. Crumble or cut the cornbread into 1/2-inch cubes. Spread the cubes on a large baking sheet. Reduce oven to 300°F (150°C) and bake 20–25 minutes, stirring once or twice, until the edges feel dry and lightly toasted but not hard or burned. Cool completely. You should have about 8 cups. You can do this step a day ahead; store the dried cornbread loosely covered at room temperature.

Step 2: Sauté Aromatics for the Stuffing

In a large skillet over medium heat, melt 4 tbsp unsalted butter. Add the diced onion, celery, and carrot (if using). Cook, stirring occasionally, until very soft and translucent, about 8–10 minutes. Do not rush this step; gentle cooking brings out sweetness.

Add the minced garlic and cook 1 more minute, just until fragrant. Stir in the chopped rosemary, thyme, and sage. Cook 30–60 seconds to bloom the herbs. Season with 1/2 tsp of the salt and a pinch of pepper. Remove from heat and let the mixture cool slightly while you prepare the stuffing base.

Step 3: Build the Rosemary–Cornbread Stuffing

Place the dried cornbread cubes in a large mixing bowl. Pour the warm vegetable and herb mixture over the top. In a separate bowl, whisk together the eggs, 2 1/2 cups broth, remaining 1 tsp salt, pepper, melted butter, and heavy cream (if using).

Gently pour the liquid mixture over the cornbread in two additions, tossing very carefully with a spatula or your hands to avoid turning it to mush. The stuffing should be evenly moistened: when you squeeze a handful, it should hold together but not weep liquid. Add more broth, a few tablespoons at a time, if it seems dry. Taste and adjust seasoning with additional salt or pepper if desired.

Important: Spread the stuffing out on a large baking sheet to cool quickly to room temperature. Stuffing must be cool before going into the turkey for food safety. While it cools, move on to prepping the bird.

Step 4: Prep and Season the Turkey

Make sure the turkey is fully thawed (this can take several days in the fridge). About 1 hour before roasting, remove the turkey from the refrigerator. Remove the giblets and neck from the cavity and pat the turkey very dry with paper towels, inside and out. Dry skin browns and crisps better.

Mix the chopped rosemary and thyme together. Gently loosen the skin over the breast by sliding your fingers between the skin and meat, starting at the cavity end and working carefully so you do not tear the skin. In a small bowl, combine 4 tbsp softened butter with half of the chopped herbs and a pinch of salt and pepper. Rub this herb butter under the loosened skin, directly onto the breast meat.

Rub the remaining 4 tbsp softened butter over the outside of the turkey. Season the entire bird generously with kosher salt and black pepper, including inside the main cavity. Sprinkle the remaining chopped herbs over the skin and pat to help them adhere. Stuff the cavity loosely with the quartered onion, halved lemon, halved garlic head, and herb sprigs (these sit alongside the stuffing to perfume the turkey).

Step 5: Stuff and Truss the Turkey

Preheat the oven to 325°F (165°C). Set a rack in a large roasting pan. Lightly grease the rack if needed. Pour 2 cups of broth into the bottom of the pan.

Loosely spoon the cooled rosemary–cornbread stuffing into the turkey’s main cavity. Do not pack it tightly; air needs to circulate so the stuffing can cook evenly and safely reach 165°F. If you have extra stuffing, place it in a buttered baking dish, cover, and refrigerate. You will bake this alongside the turkey later and can moisten it with pan drippings.

To help the turkey cook evenly, tuck the wing tips under the bird. Tie the legs together with kitchen twine to hold the stuffing in place and give a compact shape. Brush the skin lightly with neutral oil or additional melted butter for extra browning.

Step 6: Roast the Turkey and Let the Stuffing Soak Up the Drippings

Place the stuffed turkey breast-side up on the rack in the roasting pan. Roast at 325°F (165°C). Plan on about 15–18 minutes per pound for a stuffed turkey, or roughly 3 to 3 1/2 hours for a 12–14 lb bird, but always go by temperature rather than time.

After the first 45 minutes, baste the turkey by spooning pan juices over the breast and legs. Repeat every 30–45 minutes. If the breast skin is browning too quickly, loosely tent it with foil. As the turkey roasts, the buttery drippings will drip into the pan, then get drawn up into the stuffing inside, giving it deep, savory flavor.

About 1 hour before you expect the turkey to be done, place any extra stuffing (in its baking dish) into the oven on a lower rack. Cover it for the first 30 minutes, then uncover and spoon some pan drippings over the top to mimic the flavor of the stuffing in the bird. Bake until hot and lightly browned on top.

The turkey is done when an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh (without touching bone) and 165°F in the very center of the stuffing inside the bird.

Step 7: Rest, Carve, and Serve

Once the turkey and stuffing have reached 165°F, carefully transfer the turkey to a cutting board, tent loosely with foil, and let rest for at least 30 minutes. Resting allows juices to redistribute so the meat stays moist when carved.

Use a long spoon to gently scoop the rosemary–cornbread stuffing from the cavity into a serving bowl. It will be deeply flavored from the turkey drippings and herbs. Skim any excess fat from the roasting pan (save a few tablespoons for gravy if you like). Toss the stuffing from the cavity with the baked extra stuffing, if using, for a mix of soft and slightly crisp textures.

Carve the turkey: remove the legs and thighs, then the breasts, and slice across the grain. Arrange turkey pieces on a warm platter with the stuffing in a separate bowl. Spoon a little of the defatted pan juices over the sliced turkey for extra moisture. Serve with pan gravy (next step) and your favorite sides.

Step 8: Make a Simple Pan Gravy (Optional)

While the turkey rests, pour the drippings from the roasting pan into a heatproof measuring cup. Let them sit a few minutes so the fat rises to the top. Skim off about 1/4 cup of the fat and return it to the roasting pan or a saucepan. Discard any excess fat, reserving the darker juices.

Place the pan over medium heat. Whisk 1/4 cup flour into the hot fat to form a smooth paste (roux). Cook, whisking constantly, for 2–3 minutes until light golden and bubbly. Slowly whisk in 2 cups of broth plus the reserved pan juices, scraping up any browned bits from the pan. Bring to a gentle simmer and cook 5–10 minutes, whisking often, until thickened to your liking. Add more broth if it is too thick.

Season with salt and pepper to taste. Stir in chopped rosemary or thyme and a splash of white wine if desired. Strain for a velvety texture. Serve hot alongside the carved turkey and cornbread stuffing.

Pro Tips

• Dry the cornbread well: Properly dried cornbread cubes hold their shape, soak up drippings instead of disintegrating, and give you that perfect, custardy-but-not-mushy stuffing.
• Cool stuffing before using: Never stuff a turkey with hot stuffing. Let it cool to room temperature first to keep the turkey in a safe temperature zone.
• Season the turkey generously: A large bird needs more salt than most people think. Salt the turkey inside and out, and if you have time, dry-brine it (salt it) in the fridge overnight for extra flavor and juiciness.
• Use a thermometer: Ovens vary. An instant-read thermometer is the most reliable way to know both the turkey and stuffing are safely cooked.
• Rest before carving: The 30-minute rest is not optional if you want moist slices that do not leak all their juices onto the cutting board.

Variations

• Sausage and Rosemary Cornbread Stuffing: Brown 1 lb mild pork sausage in the skillet before the vegetables. Drain excess fat, then proceed with the recipe, stirring sausage into the stuffing mixture for a heartier, deeply savory version.
• Apple-Pecan Cornbread Stuffing: Add 1 peeled, diced apple and 1/2 cup chopped toasted pecans to the sautéed vegetables in Step 2. The apple adds gentle sweetness and the pecans bring crunch and classic Southern charm.
• Roast the stuffing separately: If you prefer not to stuff the bird, bake all the stuffing in a buttered casserole dish at 350°F (175°C) for 35–45 minutes, basting the top once or twice with pan drippings for that inside-the-bird flavor.

Storage & Make-Ahead

You can bake and dry the cornbread 1–2 days ahead; store the dried cubes in an airtight container at room temperature. The sautéed vegetable and herb mixture can also be made a day ahead and refrigerated; bring to room temperature before mixing with the cornbread. Do not assemble or stuff the turkey ahead of time; combine stuffing ingredients and stuff the bird just before it goes into the oven.

After serving, remove any remaining stuffing from the turkey within 2 hours and refrigerate it separately from the meat. Store leftover turkey and stuffing in airtight containers in the refrigerator for up to 3–4 days. Reheat turkey slices gently in a covered dish with a splash of broth to keep them moist; reheat stuffing covered at 325°F (165°C) until hot throughout (165°F). Gravy will keep in the refrigerator for 2–3 days; reheat over low heat, thinning with a bit of broth or water if needed. For longer storage, turkey and stuffing can be frozen up to 2–3 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz roast turkey with skin, 3/4–1 cup stuffing, and a few tablespoons gravy): about 780 calories; 48 g protein; 38 g fat; 48 g carbohydrates; 2–3 g fiber; 1,600–1,900 mg sodium. Actual values will vary based on the exact size of the turkey, how much skin and gravy are served, and the specific broth and butter amounts used.