clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thanksgiving Turkey Recipes

Mustard-Glazed Turkey with Cornflake Stuffing and Mustard Gravy

  • Author: MomsWhoThink


  • 3 Tablespoons oil, divided
  • 2 medium onions, chopped, about 2 cups
  • 2 carrots, coarsely chopped
  • 4½ cups corn flakes, crushed
  • 4 eggs, lightly beaten
  • ¼ cup uncooked farina, such as Cream of Wheat
  • ¼ cup Miracle Whip salad dressing
  • 1½ teaspoons salt, divided
  • ¾ teaspoon pepper divided
  • 1214 pound turkey, thawed if frozen, neck and giblets removed
  • 2 teaspoon mustard powder


  • Chicken broth, as needed
  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat oven to 375°F.
  2. For stuffing, in large skillet heat 1 tbs. oil over medium heat. Add onions and carrots; cook until softened 8-10 minutes. Remove from heat; set aside.
  3. In large bowl combine corn flakes, eggs, farina, salad dressing, 1 teaspoon salt, ½ teaspoon pepper and onion mixture. Fill turkey body and neck cavities with stuffing; truss if desired.
  4. Place remaining stuffing in 1-qt. Casserole. Place turkey on rack set in roasting pan.
  5. Combine remaining oil with mustard; brush over turkey. Sprinkle with remaining salt and pepper.
  6. Roast 30 minutes; reduce oven temperature to 325°F. Roast, basting frequently with pan juices, until thermometer inserted into thickest part of thigh registers 180°F, 3 to 3½ hours.
  7. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving.
  8. Meanwhile for gravy, skim fat from pan juices, reserving 3 tbs. fat. Add enough broth to pan juices to equal 2 cups.
  9. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Stir in broth mixture, mustard, thyme, salt and pepper.
  10.  Increase heat to high; bring to a boil. Cook stirring constantly, until mixture thickens slightly, about 3 minutes.