Classic Turkey with Sausage & Cornbread Stuffing Recipe

Turkey with Sausage & Cornbread Stuffing

YIELD Makes 10 servings

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INGREDIENTS

1 pound bulk pork sausage 1‑1/2 cups chopped onions 1 cup chopped celery 1 clove garlic, minced 1 bag (16 ounces) corn bread stuffing mix 1 can (about 14 ounces) chicken broth 2 teaspoons poultry seasoning 2 tablespoons butter, melted 1 (14- to 16-pound) turkey, thawed

PREPARATION:

1. Preheat oven to 325°F. Cook and stir sausage in large skillet over medium heat until browned; drain. Add onions, celery and garlic to sausage in skillet; cook and stir about 5 minutes or until vegetables are tender. Stir in stuffing mix, broth and poultry seasoning until blended.
2. Brush butter over outside of turkey. Spoon stuffing into turkey cavity; close with metal skewers. Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer into thickest part of thigh not touching bone.
3. Bake turkey uncovered 4 to 5 hours, basting occasionally with pan drippings until temperature reaches 180°F. Let stand 20 minutes before carving.

Note If turkey is browning too quickly, tent loosely with foil, being careful not to touch meat thermometer. This recipe appears in: Southern