Italian Christmas Turkey Recipe

5 2 1
Italian Christmas Turkey Recipe
Italian Christmas Turkey Recipe photo by Taste of Home
Publisher Photo

Italian Christmas Turkey Recipe

Read Reviews
5 2 1
Publisher Photo
“We never had stuffing without sausage, and my mom’s Italian stuffing is my favorite. I rarely buy the sausage and make my own instead, like my relatives do.” —Elsie Laurenzo Palmer, Saratoga Springs, NY
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 3-3/4 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 3-3/4 hours + standing

Ingredients

  • 1/2 cup butter, cubed
  • 1 pound bulk Italian sausage
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 package (14 ounces) seasoned stuffing cubes
  • 1/4 cup egg substitute
  • 2 to 3 cups hot water
  • 1 turkey (16 pounds)
  • Salt and pepper to taste

Directions

In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness.
Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper.
Bake, uncovered, at 325° for 3-3/4 to 4-1/4 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 additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 16 servings (12 cups stuffing).
Originally published as Italian Christmas Turkey in Taste of Home December/January 2010, p73

Nutritional Facts

1 each: 777 calories, 40g fat (14g saturated fat), 282mg cholesterol, 788mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 80g protein.

  • 1/2 cup butter, cubed
  • 1 pound bulk Italian sausage
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 package (14 ounces) seasoned stuffing cubes
  • 1/4 cup egg substitute
  • 2 to 3 cups hot water
  • 1 turkey (16 pounds)
  • Salt and pepper to taste
  1. In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness.
  2. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
  3. Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper.
  4. Bake, uncovered, at 325° for 3-3/4 to 4-1/4 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.)
  5. Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 16 servings (12 cups stuffing).
Originally published as Italian Christmas Turkey in Taste of Home December/January 2010, p73

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Christmas Turkey

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sewmack User ID: 5455548 160217
Reviewed Dec. 21, 2010

"My German-Polish family has been making stuffing with hamburger and bratwurst mix, in place of the Italian sausage, for generations. We don't follow a recipe, but if we did, it would be almost identical to this. Isn't it amazing how much alike we are, where ever our ancestors came from."

MY REVIEW
Ramona Fassio User ID: 1647938 165324
Reviewed Dec. 20, 2010

"This is an excellent recipe. We've been making the same for years."

Loading Image