Turkey with sausage stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"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 | ||
| 5-7 lb. | ||
| ¼ | cup | Butter or margarine, melted |
| 24 | ounces | Bulk pork sausage (2 12 oz. packages) |
| 2 | cups | Sliced celery |
| 2 | mediums | Onions, chopped |
| 4 | cups | Dry bread cubes |
| 2 | cups | Pecan halves |
| 1 | cup | Raisins |
| ⅔ | cup | Chicken broth |
| 2 | eaches | Eggs, beaten |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Rubbed sage |
| ¼ | teaspoon | Pepper |
| Bone-in turkey breast | ||
Directions
Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2½ hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey. Serves: 15-20 From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking
Submitted By DEBBIE CARLSON On 10-16-94