Roast Turkey with Sausage-Cabbage Stuffing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This turkey and trimmings recipe is a staple in my family. No one guesses that there's cabbage in the stuffing! Ingredients:
1/3 cup unsalted butter, softened |
3 tablespoons minced fresh thyme |
1 teaspoon salt |
1/4 teaspoon pepper |
1 turkey (12 to 14 pounds) |
stuffing: |
1 pound johnsonville® mild ground italian sausage |
3 cups chopped cabbage |
1 large carrot, shredded |
1 celery rib, chopped |
1 small onion, chopped |
2 tablespoons half-and-half cream |
3/4 teaspoon poultry seasoning |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 cups seasoned stuffing cubes |
1 egg, lightly beaten |
2/3 to 3/4 cup chicken broth |
Directions:
1. In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together.
2. Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thigh reads 180°. Baste occasionally with pan drippings.
3. For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
4. Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper.
5. Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11-in. x 7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
6. Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing. Yield: 12 servings (about 8 cups stuffing).
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