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Barded Turkey with Corn Bread Stuffing

As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.
  • Total Time
    Prep: 20 min. Bake: 4-1/2 hours + standing
  • Makes
    16 servings (12 cups stuffing)


  • 3/4 pound bulk pork sausage
  • 1 medium red onion, chopped
  • 1 package (14 ounces) crushed corn bread stuffing
  • 2 medium apples, peeled and chopped
  • 1 cup raisins
  • 1/2 cup butter, melted
  • 1 to 2 tablespoons poultry seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2-1/2 to 3 cups chicken broth
  • 1 turkey (16 pounds)
  • 1 pound sliced bacon, divided


  • In a large skillet, cook sausage and onion until meat is no longer pink; drain. Transfer to a large bowl; add the stuffing, apples, raisins, butter, poultry seasoning and pepper flakes. Add broth; toss to combine.
  • Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Place several bacon strips over the turkey.
  • Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon strips (discard cooked bacon or save for another use). Bake 3-1/2 to 4 hours longer or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  • Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving.
Editor's Note: Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 40 minutes. Uncover and bake 10 minutes longer or until lightly browned.

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