Sage-Roasted Turkey & Cornbread Stuffing

• 1/2 cup butter, softened
• 1/4 cup finely chopped fresh sage
• 1/2 teaspoon pepper, divided
• 1 turkey (14 to 16 pounds)
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 large onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups cubed cornbread
• 3 tablespoons thinly sliced fresh sage leaves
• 1 large egg
• 1/4 cup chicken broth
• 1/4 cup heavy whipping cream

1. Preheat oven to 325u0b0. In a small bowl, mix butter, sage and 1/4 teaspoon pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under turkey; tie drumsticks together.
2. Brush turkey with oil; sprinkle with salt and remaining pepper. Roast, uncovered, 3-3/4 to 4-1/4 hours or until a thermometer inserted in thigh reads 170u0b0. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
3. For stuffing, in a large skillet, heat butter over medium heat. Add onions, salt and pepper; cook 15-20 minutes or until onions are golden brown, stirring occasionally. Add cornbread and sage; toss to combine.
4. In a small bowl, whisk egg, broth and cream; stir into stuffing mixture. Transfer to a greased 11x7-in. baking dish. Bake, covered, 45 minutes. Uncover and bake 10 minutes longer or until lightly browned and a thermometer reads 165u0b0.
5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

butter, fresh sage, pepper, turkey, olive oil, salt, butter, onions, salt, pepper, cornbread, sage, egg, chicken broth, heavy whipping cream

Taken from www.tasteofhome.com/recipes/sage-roasted-turkey-cornbread-stuffing/ (may not work)