From Scratch: Whole Turkey, Turkey Wings, and Homemade Cornbread Stuffing/Mattie's Kitchen

#MattiesKitchen, in this video Mattie will be showing you how to make some
So sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen 👍🏿

✨ Ingredients:
For the Turkey:
• 1 whole turkey (10–12 lbs, thawed if frozen)
• 2–3 turkey wings
• 2 tbsp garlic powder
• 1 tbsp rotisserie chicken seasoning
• 1 tbsp poultry seasoning
• 2 tsp paprika
• 2 tsp black pepper
• 1 tbsp salt
• 1 large apple, quartered
• 1 ½ sticks unsalted butter (1 stick whole, ½ stick cut into chunks)
• 1 large yellow onion, roughly chopped
• 3 ribs celery, chopped
• 1 green bell pepper, chopped
• 3 green onions, chopped
• 6 cloves garlic, smashed

For the Cornbread:
• 2 cups Martha White self-rising cornmeal mix
• 3 large eggs
• ⅓ cup honey
• 1 ½ cups buttermilk (added slowly, adjust for consistency)
• ¼ cup vegetable oil
• 2–3 tbsp sugar (optional, for sweetness)

For the Stuffing:
• 1 stick unsalted butter, plus ½ stick (for sautéing vegetables)
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 green onions, chopped
• Pan juices from roasted turkey
• Prepared cornbread, crumbled
• 1 bag Pepperidge Farm Cornbread Classic Stuffing Mix (or similar)
• 1 tsp black pepper (to taste)
• 1 tsp poultry seasoning (to taste)
• 1–2 cups chicken or turkey broth (as needed for moisture)

⸻

Directions

Step 1: Roast the Turkey
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix garlic powder, rotisserie chicken seasoning, poultry seasoning, paprika, black pepper, and salt.
3. Pat the turkey dry. Rub the seasoning mixture all over the turkey, including inside the cavity and under the skin.
4. Stuff the cavity with apple quarters, the whole stick of butter, and some of the chopped vegetables (onion, celery, green pepper, green onions, garlic). Scatter remaining vegetables and butter chunks in the roasting pan.
5. Wrap tightly with foil and roast for 2 ½ hours. Uncover and roast an additional 30–45 minutes, or until the skin is golden and a thermometer reads 165°F in the thickest part of the thigh.
6. Transfer turkey to a platter to rest. Reserve all pan juices and vegetables for stuffing.

⸻

Step 2: Make the Cornbread
1. Increase oven temperature to 400°F (200°C).
2. In a mixing bowl, combine cornmeal mix, eggs, honey, oil, and sugar.
3. Slowly whisk in buttermilk until you get a thick, pourable cornbread batter.
4. Pour into a greased skillet or baking dish. Bake 20–25 minutes, or until golden and a toothpick comes out clean.
5. Let cool, then crumble into chunks for stuffing.

⸻

Step 3: Make the Stuffing
1. In a large microwave-safe bowl, melt 1 ½ sticks butter. Add bell pepper, onion, garlic, and green onions. Microwave until softened and fragrant, about 4–5 minutes.
2. Slowly mix in crumbled cornbread, pan juices/vegetables from turkey, and the Cornbread Classic Stuffing Mix.
3. Add black pepper and poultry seasoning to taste.
4. Moisten with turkey broth as needed until stuffing is moist but not soggy.
5. Transfer to a buttered baking dish. Bake at 350°F (175°C) for 30–35 minutes, until hot and golden on top.

Enjoy !

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