Traditional Turkey With Cornbread And Candied Sweet Potato Pie

• None None FOR THE CORNBREAD
• 1/2 cup self-rising flour
• 1/2 cup cornmeal
• 1/4 cup grated Cheddar cheese
• 1/2 cup canned creamed corn
• 3/4 cup canned sweet corn
• 1/3 cup buttermilk
• 1 None egg, lightly beaten
• 2 tbsp butter, melted
• None None FOR THE STUFFING
• 3 tbsp butter
• 1 large onion, finely chopped
• 4 None thin slices prosciutto, finely chopped
• 1 lb ground chicken
• 1 cup stale breadcrumbs
• 1/2 cup pecans, toasted and coarsely chopped
• 1/3 cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh sage
• None None FOR THE TURKEY
• 1 None whole turkey (9-10 lbs)
• 3 tbsp butter, melted
• 1/3 cup flour
• 1 cup dry white wine
• 4 cups chicken stock
• None None FOR THE CANDIED SWEET POTATO PIE
• 2 lbs sweet potatoes, peeled and chopped
• 5 tbsp butter
• 2 None eggs, lightly beaten
• 1/3 cup flour
• 1/3 cup firmly packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3/4 cup pecans, toasted and coarsely chopped

1. For the cornbread, preheat oven to 400u0b0F. Grease and line an 8 x 4-inch loaf pan with parchment paper, extending paper above long sides for handles. Sift flour into medium bowl; stir in cornmeal and cheese. Stir in combined remaining ingredients. Spread into prepared pan. Bake for 30 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
2. For the stuffing, melt butter in medium skillet. Cook onion and prosciutto, stirring, until onion has softened. Combine onion mixture in medium bowl with remaining ingredients.
3. Reduce oven temperature to 350u0b0F. Fill neck cavity of turkey with some of the stuffing; secure skin with skewers to enclose stuffing. Fill large cavity with remaining stuffing; secure skin. Tie legs together with kitchen string.
4. Place turkey on oiled wire rack in large roasting pan. Pour 1 cup water into pan. Brush turkey all over with melted butter. Roast, covered, for 2 hours. Uncover; roast for 1 hour, basting occasionally with juices, until turkey is cooked through.
5. Meanwhile, for the candied sweet potato pie, boil, steam or microwave sweet potatoes until tender; drain. Mash with half the butter until smooth; stir in eggs. Spread into greased 2-quart baking dish.
6. Combine flour, sugar and spices in medium bowl. Using fingertips, rub in remaining butter. Stir in nuts. Sprinkle over sweet potatoes. Bake, uncovered, for 30 mins, or until browned.
7. Transfer turkey to platter; cover and stand for 20 mins. Discard all but 1/3 cup drippings from roasting pan. Heat drippings in medium saucpean. Add flour; cook, stirring, until mixture is well browned. Gradually stir in wine and stock; stir until gravy boils and thickens. Strain gravy.
8. Serve turkey with gravy, cornbread and candied sweet potato pie.

flour, cornmeal, cheddar cheese, corn, sweet corn, buttermilk, egg, butter, stuffing, butter, onion, thin slices prosciutto, ground chicken, breadcrumbs, pecans, parsley, fresh sage, turkey, turkey, butter, flour, white wine, chicken stock, candied sweet, sweet potatoes, butter, eggs, flour, brown sugar, ground cinnamon, ground ginger, pecans

Taken from recipes-plus.com/api/v2.0/recipes/35643 (may not work)