Print Options

Back to Turkey with Sausage-Pecan Stuffing >

Include these items:

Select reviews >

Taste of Home Logo

Turkey with Sausage-Pecan Stuffing

 Turkey with Sausage-Pecan Stuffing
The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey that's become a tradition at our Thanksgiving dinner. Leftover stuffing can be a meal in itself. —Keri Scofield Lawson, Fullerton, California
12 ServingsPrep: 25 min. Bake: 3-1/2 hours


  • 4 medium onions
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 2 packages (6 ounces each) herb stuffing mix
  • 1 package (15 ounces) golden raisins
  • 1 cup pecan halves
  • 6 celery ribs, diced
  • 1/4 teaspoon each dried basil, oregano, curry powder, caraway seeds, poultry seasoning, garlic powder, salt and pepper
  • 2-1/2 cups chicken broth
  • 1 turkey (12 to 14 pounds)


  • Preheat oven to 325°. Slice two onions; set aside. Chop remaining
  • onions.
  • In a large skillet, cook sausage and chopped onions over medium heat
  • until sausage is no longer pink, breaking up sausage into crumbles.
  • Add herb packets from stuffing mixes. Stir in raisins, pecans,
  • celery and seasonings. Bring to a boil. Reduce heat; simmer,
  • uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook
  • and stir about 5 minutes.
  • Place reserved onions inside turkey. Loosely stuff turkey with 6-7

2 of 2

Turkey with Sausage-Pecan Stuffing (continued)

Directions (continued)

  • cups stuffing. Place remaining stuffing in a greased 1-1/2-qt.
  • baking dish; refrigerate until ready to bake. Tuck wings under
  • turkey; tie drumsticks together. Place on a rack in a shallow
  • roasting pan, breast side up.
  • Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads
  • 165° when inserted in center of stuffing and the thigh reaches
  • at least 170°, basting occasionally with pan drippings. Cover
  • loosely with foil if turkey browns too quickly. Bake remaining
  • stuffing, covered, 1 hour. Uncover; bake 10 minutes.
  • Remove turkey from oven; tent with foil. Let stand 20 minutes before
  • carving. If desired, skim fat and thicken pan drippings for gravy.
  • Serve with turkey and stuffing.
  • Yield: 12 servings (12 cups stuffing).
Nutritional Facts: 10 ounces cooked turkey with 1 cup stuffing equals 913 calories, 39 g fat (10 g saturated fat), 260 mg cholesterol, 1,120 mg sodium, 56 g carbohydrate, 4 g fiber, 82 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer