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Roast Turkey with Sausage-Cabbage Stuffing Recipe

Roast Turkey with Sausage-Cabbage Stuffing Recipe

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 YIELD: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).

Wine Pairings

Medium-Bodied White Wine

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