Roast turkey with pecan-cornbread stuffing from Cooking for a Crowd (Updated edition): Menus, Recipes, and Strategies for Entertaining 10 to 50 (page 127) by Susan Wyler

  • celery
  • half and half cream
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  • EYB Comments

    Can substitute chicken stock for turkey stock, and packaged cornbread for the book's "Sage cornbread" suggested for the stuffing.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cranberry chutney; Giblet pan gravy; Gratin of sweet potatoes flambéed with bourbon; Wild rice risotto; Braised fennel au gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for turkey stock, and packaged cornbread for the book's "Sage cornbread" suggested for the stuffing.

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