Print Options

 
 
 
 Print
Turkey with Corn Sausage Stuffing Recipe

Turkey with Corn Sausage Stuffing Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 2-3/4 hours + standing YIELD:6-8 servings

Ingredients

  • 8 cups cubed day-old bread
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll, 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 all-purpose flour

Directions

  • 1. 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.
  • 2. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-50 minutes or until heated through.
  • 3. 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.
  • 4. 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 Pairings

Medium-Bodied White Wine

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