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Roast Turkey with Sausage-Cabbage Stuffing

 Roast Turkey with Sausage-Cabbage Stuffing
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
12 ServingsPrep: 30 min. Bake: 3 hours + standing


  • 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 bulk 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

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Roast Turkey with Sausage-Cabbage Stuffing (continued)

Directions (continued)

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