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Turkey with Sausage-Pecan Stuffing

Turkey with Sausage-Pecan Stuffing
The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey that's become a tradition at our Thanksgiving dinner. Leftover stuffing can be a meal in itself. —Keri Scofield Lawson, Fullerton, California
12-14 ServingsPrep: 25 min. Bake: 4 hours

Ingredients

  • 4 medium onions
  • 1 pound bulk pork sausage
  • 2 packages (6 ounces each) herb stuffing mix
  • 1 package (15 ounces) golden raisins
  • 1 cup pecan halves
  • 6 celery ribs, diced
  • 1/4 teaspoon each dried basil, oregano, curry powder, caraway seeds, poultry seasoning, garlic powder, salt and pepper
  • 2-1/2 cups chicken broth
  • 1 turkey (12 to 14 pounds)
  • Canola oil

Directions

  • Preheat oven to 325°. Slice two onions; set aside. Chop remaining
  • onions.
  • In a large skillet, brown sausage and chopped onions. Add herb packet
  • from stuffing mixes. Stir in raisins, pecans, celery and seasonings;
  • simmer 10 minutes. Add stuffing mixes and broth; mix well. Cook and
  • stir about 5 minutes.
  • Place reserved onions inside turkey. Add 6-7 cups stuffing. (Place
  • remaining stuffing in a greased 1-1/2-qt. baking dish; cover and
  • refrigerate.) Skewer openings, tie drumsticks together. Place on a
© Taste of Home 2013

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Turkey with Sausage-Pecan Stuffing (continued)

Directions (continued)

  • rack in a roasting pan.
  • Bake, uncovered, 4 to 4-1/2 hours or until a thermometer inserted in
  • thigh reads 180°, basting often with oil. (Cover and bake
  • reserved stuffing for 1 hour; uncover and bake 10 minutes.) When
  • turkey begins to brown, baste if needed and cover lightly with foil.
  • Remove turkey from oven; tent with foil. Let stand 20 minutes before
  • carving. If desired, skim fat and thicken pan drippings for gravy.
  • Serve with turkey and stuffing.
  • Yield: 12-14 servings (12 cups stuffing).
Nutrition Facts: 1 serving (8 ounces) equals 735 calories, 33 g fat (9 g saturated fat), 222 mg cholesterol, 731 mg sodium, 39 g carbohydrate, 3 g fiber, 69 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013