- 1/3 cup unsalted butter, softened
- 3 tablespoons minced fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 turkey (12 to 14 pounds)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
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
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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.
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!
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.
have to make more nextime
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