Turkey with Sausage Stuffing Recipe

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Turkey with Sausage Stuffing Recipe
Turkey with Sausage Stuffing Recipe photo by Taste of Home
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Turkey with Sausage Stuffing Recipe

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5 1
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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
MAKES:
10-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing
MAKES:
10-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours + standing

Ingredients

  • 1 bone-in turkey breast (5 to 7 pounds)
  • 1/4 cup butter, melted
  • 1-1/2 pounds bulk pork sausage
  • 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

Directions

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.
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.
Originally published as Turkey with Sausage Stuffing in Taste of Home October/November 1994, p39

  • 1 bone-in turkey breast (5 to 7 pounds)
  • 1/4 cup butter, melted
  • 1-1/2 pounds bulk pork sausage
  • 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
  1. 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).
  2. 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.
  3. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour.
  4. Let turkey stand for 10 minutes before slicing. Serve with stuffing. Yield: 10-14 servings.
Originally published as Turkey with Sausage Stuffing in Taste of Home October/November 1994, p39

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