Roast Turkey and Cornbread Stuffing

Rinse turkey and wipe dry; rub with oil, then salt and pepper. In a large bowl, combine stuffing mix with oil and vegetables; stir in broth.

Mix lightly.

Stuff loosely into neck and body cavities.

Skewer neck skin to back; tuck legs under skin band. Twist wings under turkey.

Place turkey breast-side up on a rack in a shallow roasting pan.

Place a tent of foil over turkey. Roast at 325° for 3 1/2 to 4 hours (180° to 185° on meat thermometer).

Remove foil last 1/2 hour.

Cornbread stuffing can be cooked separately, the last 45 minutes.