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Turkey with Corn Sausage Stuffing

 Turkey with Corn Sausage Stuffing
All year long, my family looks forward to Christmas when I prepare this pretty and pleasing stuffing. Cream-style corn and sausage make every bite moist and delicious. —Janet Danner, Peebles, Ohio
6-8 ServingsPrep: 15 min. Bake: 2-3/4 hours + standing

Ingredients

  • 8 cups cubed day-old bread
  • 1 pound bulk pork sausage, cooked and drained
  • 3 medium onions, chopped
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 turkey (10 to 12 pounds)
  • Melted butter
  • 2 teaspoons chicken bouillon granules
  • 2 cups boiling water
  • 1/4 to 1/3 cup King Arthur Unbleached All-Purpose Flour

Directions

  • In a large bowl, combine the first eight ingredients. Just before
  • baking, loosely stuff the turkey. Place remaining stuffing in a
  • greased 1-1/2-qt. baking dish; refrigerate. Skewer openings of
  • turkey; tie drumsticks together. Place on a rack in a roasting pan.
  • Brush with butter.
  • Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat
  • thermometer reads 180° for turkey and 165° for stuffing.

2 of 2

Turkey with Corn Sausage Stuffing (continued)

Directions (continued)

  • Bake additional stuffing, covered, for 45-50 minutes or until heated
  • through.
  • When the turkey begins to brown, baste with drippings; cover loosely
  • with foil if turkey browns too quickly. Cover turkey and let stand
  • for 20 minutes before removing stuffing and carving.
  • For gravy, dissolve bouillon in water; set aside. Transfer turkey to
  • warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a
  • saucepan; whisk in flour until smooth. Gradually add bouillon
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with turkey and stuffing. Yield: 6-8 servings.
Nutritional Facts: 1 serving (8 ounces) equals 789 calories, 29 g fat (10 g saturated fat), 243 mg cholesterol, 1,156 mg sodium, 36 g carbohydrate, 3 g fiber, 92 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer