Directions

• In a large bowl, combine the first five ingredients. Combine the
• eggs, milk and oil; stir into dry ingredients just until moistened.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 425° for
• 18-20 minutes or until a toothpick comes out clean. Cool on a wire
• rack.
• In a Dutch oven, cook sausage over medium heat until no longer pink;
• drain and set aside. In the same pan, saute the celery, onions,
• mushrooms and red pepper in butter until tender. Stir in the broth,
• seasonings and sausage. Bring to a boil. Reduce heat; simmer,
• uncovered, for 10 minutes. Remove from heat. Cut corn bread into
• 1/2-in. cubes; fold into sausage mixture.
• Just before baking, loosely stuff the turkey. Place remaining
• stuffing in a greased 13-in. x 9-in. baking dish; cover and
• refrigerate. Remove from the refrigerator 30 minutes before baking.
• Skewer turkey openings; tie drumsticks together with kitchen string.
• Place breast side up on a rack in a roasting pan. Brush with melted
• butter.
• Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a meat
• thermometer reads 180° for the turkey and 165° for the
• stuffing, basting occasionally with pan drippings (cover loosely
• with foil if turkey browns too quickly).
• Bake additional stuffing, covered, for 45-50 minutes or until a meat
• thermometer reads 160°. Uncover; bake 10 minutes longer or until
• lightly browned. Cover turkey with foil and let stand for 20 minutes
• before removing stuffing and carving. Yield: 12 servings (16 cups
• stuffing).