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Italian Christmas Turkey

“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
  • Total Time
    Prep: 40 min. Bake: 3-3/4 hours + standing
  • Makes
    16 servings (12 cups stuffing)

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.

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Reviews

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  • sewmack
    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.

  • Ramona Fassio
    Dec 20, 2010

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