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Turkey with Sausage Stuffing

Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio

10-14 ServingsPrep: 25 min. Bake: 2 hours + standing

Ingredients

1 bone-in turkey breast (5 to 7 pounds)
1/4 cup butter, melted
1-1/2 pounds bulk pork sausage
2 cups sliced celery
2 medium onions, chopped
4 cups dry bread cubes
2 cups pecan halves
1 cup raisins
2/3 cup chicken broth
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Directions

Place turkey breast side up in a shallow roasting pan. Brush with
butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a
thermometer reads 170° (cover loosely with foil to prevent
overbrowning if necessary).
Meanwhile, in a large skillet over medium heat, cook the sausage,
celery and onions until meat is no longer pink; drain. Transfer to a
bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt,
sage and pepper.
Spoon into a greased 3-qt. baking dish. Cover and bake at 325°

2 of 2

Turkey with Sausage Stuffing (continued)

Directions (continued)

for 1 hour.
Let turkey stand for 10 minutes before slicing. Serve with stuffing.
Yield: 10-14 servings.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer