Turkey with Sausage & Cornbread Stuffing
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Makes 10 servings
|1||pound bulk pork sausage|
|1-1/2||cups chopped onions|
|1||cup chopped celery|
|1||clove garlic, minced|
|1||bag (16 ounces) corn bread stuffing mix|
|1||can (about 14 ounces) chicken broth|
|2||teaspoons poultry seasoning|
|2||tablespoons butter, melted|
|1||(14- to 16-pound) turkey, thawed|
- Preheat oven to 325°F. Cook and stir sausage in large skillet over medium heat until browned; drain. Add onions, celery and garlic to sausage in skillet; cook and stir about 5 minutes or until vegetables are tender. Stir in stuffing mix, broth and poultry seasoning until blended.
- Brush butter over outside of turkey. Spoon stuffing into turkey cavity; close with metal skewers. Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer into thickest part of thigh not touching bone.
- Bake turkey uncovered 4 to 5 hours, basting occasionally with pan drippings until temperature reaches 180°F. Let stand 20 minutes before carving.
If turkey is browning too quickly, tent loosely with foil, being careful not to touch meat thermometer.
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