Turkey with Sausage Stuffing 8 cups cubed day-old bread 1 pound bulk pork sausage, cooked and drained 3 medium onions, chopped 1 can (14-3/4 ounces) cream-style corn 2 tablespoons minced fresh parsley 1-1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 turkey (10 to 12 pounds) Melted butter or margarine 2 teaspoons chicken bouillon granules 2 cups boiling water 1/4 to 1/3 cup all-purpose flour Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Turkey with Sausage Stuffing cont. In a large bowl, combine the first eight ingredients. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 45-50 minutes or until heated through. When the turkey begins to brown, baste with drippings; cover loosely with foil if turkey browns too quickly. Cover turkey and let stand for 20 minutes before removing stuffing and carving. For gravy, dissolve bouillon in water; set Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Turkey with Sausage Stuffing aside. Transfer turkey to warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing. Yield: 6-8 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008