- 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 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 Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Roast Turkey with Sausage-Cabbage Stuffing
"I'm rating the stuffing-fabulous. My family's new favorite stuffing. You can't tell there is cabbage in it, it just makes it moist."
"My familoy has used a very simliar recie for ove 60 years; it was handed down from my Iish grandmother Katie. We often wonder was it German or an Irih recipe and never could pin point where she got it. Wehn she was fist married 1891 Katie lived with her German mother-in-law and said that is where she learned to COOK. Everone just loves it. I often take home lefover portion and eat it the next day for lunch! Our recipe does not have carrots but I love carrots and will add them his year. Perhaps someone did not like carrots and eliminated them or they were unavailable during Thanksgivng years ago. It is a meal in itself. Cabage is low-caloies which makes it a plus.The recipe is rated a 5 Star"
"Making my dressing early, will freeze until Thanksgiving morning. This sounds like a good recipe to try. Thank you Alma!"
"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"