Turkey with cornbread stuffing

You can not have Thanksgiving without the turkey. There are so many ways to have an amazing Thanksgiving turkey that I can not say this is my favorite because I have had so many. But I do love it.Most of the time on a Thanksgiving feast I will put the stuffing for the turkey on the side,but for this recipe I did something a  little different. I actually decided to put the stuffing in the turkey.My favorite kind of stuffing is cornbread.Most of my stuffing recipes on my blog are cornbread stuffing because we make that every year and it is my absolute favorite. It has the perfect flavor and my recipe has the perfect ingredients to help the turkey shine. I do not eat the giblets on the turkey so I take them out but if you eat them go right ahead. I love Thanksgiving you get to cook the entire day and then you get to eat this whole bid dinner with ,Turkey,gravy.potatoes,stuffing,cranberry sauce,salads.rolls.,pie,cake,and some really good sides. Then at the end of the day you get to eat all that food with all your friends and family.The star of Thanksgiving is the turkey and I am just dressing it up with the turkey with some stuffing(inside joke,I am so funny here people)enjoy!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
3/4 cup of cornmeal
1 1/4 cup of water
1 cup of whole wheat flour
1/3 cup of white sugar
1 tablespoon baking powder
1 tsp of salt
1 egg
1 1/4 cup of vegetable oil
1/4 pound off bacon
1 large white onion,chopped
 2 cloves of garlic,minced
6 celery stalk,chopped
1 large onion,chopped
1 red ball pepper,diced
4 tsp of pultry seasoning
1 tsp of dried rubbed sage
1 tsp of dried oregano 
1 loaf of rye bread,cubed
2 cups of low sodium chicken stock 
1 whole turkey

Directions- 
Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan. 
In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan. 
Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool. 
Reduce oven heat to 325 
Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes. 
Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes. 
Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time. 
Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 , 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.
Serve and enjoy!!!!!!!!!!!!!!!!!