Turkey with Sausage Stuffing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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All year long, my family looks forward to Christmas when I prepare this pretty and pleasing stuffing. Cream-style corn and sausage make every bite moist and delicious. Janet Danner, Peebles, Ohio Ingredients:
8 cups cubed day-old bread |
1 pound bulk pork sausage, cooked and drained |
3 medium onions, chopped |
1 can (14-3/4 ounces) cream-style corn |
2 tablespoons minced fresh parsley |
1-1/2 teaspoon poultry seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 turkey (10 to 12 pounds) |
melted butter |
2 teaspoons chicken bouillon granules |
2 cups boiling water |
1/4 to 1/3 cup king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, combine the first eight ingredients. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter.
2. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing. Bake additional stuffing, covered, for 45-50 minutes or until heated through.
3. When the turkey begins to brown, baste with drippings; cover loosely with foil if turkey browns too quickly. Cover turkey and let stand for 20 minutes before removing stuffing and carving.
4. For gravy, dissolve bouillon in water; set aside. Transfer turkey to warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing. Yield: 6-8 servings.
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