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Roast Turkey with Sausage-Cabbage Stuffing Recipe
Roast Turkey with Sausage-Cabbage Stuffing Recipe photo by Taste of Home

Roast Turkey with Sausage-Cabbage Stuffing Recipe

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This turkey and trimmings recipe is a staple in my family. No one guesses that there's cabbage in the stuffing! — Alma Winberry, Great Falls, Montana
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
MAKES: 12 servings

Ingredients

  • 1/3 cup unsalted butter, softened
  • 3 tablespoons minced fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 turkey (12 to 14 pounds)
  • STUFFING:
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 3 cups chopped cabbage
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 2 tablespoons half-and-half cream
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups seasoned stuffing cubes
  • 1 egg, lightly beaten
  • 2/3 to 3/4 cup chicken broth

Directions

  1. In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together.
  2. Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings.
  3. For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
  4. Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper.
  5. Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11-in. x 7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
  6. Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing. Yield: 12 servings (about 8 cups stuffing).
Originally published as Roast Turkey with Sausage-Cabbage Stuffing in Taste of Home October/November 2012, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Roast Turkey with Sausage-Cabbage Stuffing

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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MY REVIEW
Reviewed Dec. 27, 2013

I made this for Thanksgiving and I also was afraid to make a change. I got raves and it's the best ever. I will make this again whenever I make stuffing. I made in a casserole rather then in the bird.

MY REVIEW
Reviewed Nov. 24, 2013

I cannot wait to make this yummy bird & stuffing for our 2013 Thanksgiving meal...I saw n read about it in last yrs.copy of taste of home and ive waited patiently to make it for my family this year...so excited!

MY REVIEW
Reviewed Nov. 22, 2012

YUM! I made this for Thanksgiving dinner this year, for a very "traditional" family. I wasn't sure if the change of recipe would be well recieved, but everyone loved it and asked for the recipe. They have already asked if I will be making it again for Christmas dinner! In addition to being delicious, it is easy to make and smells great while cooking.

MY REVIEW
Reviewed Oct. 5, 2012

have to make more nextime

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