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Italian Christmas Turkey

 Italian Christmas Turkey
“We never had stuffing without sausage, and my mom’s Italian stuffing is my favorite. I rarely buy the sausage and make my own instead, like my relatives do.” —Elsie Laurenzo Palmer, Saratoga Springs, NY
16 ServingsPrep: 40 min. Bake: 3-3/4 hours + standing


  • 1/2 cup butter, cubed
  • 1 pound bulk Italian sausage
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 package (14 ounces) seasoned stuffing cubes
  • 1/4 cup egg substitute
  • 2 to 3 cups hot water
  • 1 turkey (16 pounds)
  • Salt and pepper to taste


  • In a large skillet over medium heat, melt butter. Add the sausage,
  • celery and onion; cook and stir until meat is no longer pink.
  • Transfer to a large bowl; stir in the stuffing cubes, egg substitute
  • and enough water to reach desired moistness.
  • Just before baking, loosely stuff turkey with stuffing. Place
  • remaining stuffing in a greased 2-qt. baking dish; cover and
  • refrigerate. Remove from the refrigerator 30 minutes before baking.
  • Skewer turkey openings; tie drumsticks together. Place breast side up
  • in a roasting pan. Rub with salt and pepper.
  • Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a
  • thermometer reads 165° when inserted in center of stuffing and
  • the thigh reaches at least 170°, basting occasionally with pan

2 of 2

Italian Christmas Turkey (continued)

Directions (continued)

  • drippings. (Cover loosely with foil if turkey browns too quickly.)
  • Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake
  • 10 minutes longer or until a thermometer reads 160°. Cover
  • turkey and let stand for 20 minutes before removing stuffing and
  • carving turkey. If desired, thicken pan drippings for gravy. Yield:
  • 16 servings (12 cups stuffing).
Nutritional Facts: 8 ounces cooked turkey with 3/4 cup stuffing equals 777 calories, 40 g fat (14 g saturated fat), 282 mg cholesterol, 788 mg sodium, 20 g carbohydrate, 2 g fiber, 80 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer