Barded Turkey with Corn Bread Stuffing Recipe

Ingredients

• 3/4 pound bulk pork sausage
• 1 medium red onion, chopped
• 1 package (16 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

Directions

• 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 meat thermometer reads 180° for the turkey and 165° for the stuffing, 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. Yield: 16 servings (12 cups stuffing).
  
  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.

Barded Turkey with Corn Bread Stuffing published in Country Woman Christmas Annual 2007, p45