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Turkey with Sausage Stuffing

 Turkey with Sausage Stuffing
Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio
10-14 ServingsPrep: 25 min. Bake: 2 hours + standing


  • 1 bone-in turkey breast (5 to 7 pounds)
  • 1/4 cup butter, melted
  • 1-1/2 pounds Jimmy Dean® Premium Pork Sausage Roll
  • 2 cups sliced celery
  • 2 medium onions, chopped
  • 4 cups dry bread cubes
  • 2 cups pecan halves
  • 1 cup raisins
  • 2/3 cup chicken broth
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper


  • Place turkey breast side up in a shallow roasting pan. Brush with
  • butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a
  • thermometer reads 170° (cover loosely with foil to prevent
  • overbrowning if necessary).
  • Meanwhile, in a large skillet over medium heat, cook the sausage,
  • celery and onions until meat is no longer pink; drain. Transfer to a
  • bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt,
  • sage and pepper.

2 of 2

Turkey with Sausage Stuffing (continued)

Directions (continued)

  • Spoon into a greased 3-qt. baking dish. Cover and bake at 325°
  • for 1 hour.
  • Let turkey stand for 10 minutes before slicing. Serve with stuffing.
  • Yield: 10-14 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer