| Sage Sausage Stuffing |
| 1 Pound TURKEY SAUSAGE |
| 1/2 Pound GROUND TURKEY BREAST |
| 1/4 Cup unsalted butter |
| 1 Pound chopped sweet onion |
| 2 Cups finely chopped celery |
| 2 Tablespoons chopped fresh sage leaves |
| 3 Cups dry 1/4-inch bread crumbs |
| 1 Cup minced fresh parsley leaves |
| 3 Large eggs, beaten lightly |
| 2 Teaspoons sea salt |
| 1-1/2 Teaspoons freshly ground black pepper |
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- Sauté sausage and ground turkey until turkey is no longer pink. Transfer to a large bowl when cooked through.
- Add butter to skillet and sauté onions, celery and sage until vegetables are softened.
- Let the sausage and vegetable mixture cool. Add all the remaining ingredients and gently mix to combine.
- Immediately stuff turkey. Additional stuffing may be baked in a baking dish. Cook until the internal temperature reaches 165 degrees F.
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| Stuffing and Roasting Turkey |
| 1 (13-14 Pound) WHOLE TURKEY, fresh or thawed if frozen |
| As needed unsalted butter |
| As needed sea salt and cracked black pepper |
| As needed fresh sage leaves for garnish |
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- Debone turkey according to these directions.
- Stuff turkey with Sage Sausage Stuffing.
- Tuck the wings under the turkey and tie the legs together using oven-safe kitchen twine.
- Generously butter the turkey. Season with sea salt and cracked black pepper.
- Place on a V-shaped rack in a shallow roasting pan.
- Place in a preheated 425 degree F oven for 35 minutes. Reduce the oven temperature to 325 degrees F. Loosely tent with a fold of heavy-duty aluminum foil. Continue to roast for 2-1/2 to 3 hours, basting every 30 minutes. Roast until the internal temperature of both the turkey and stuffing reach 165 degrees F.
- Let rest for 20-30 minutes before carving.
- Remove the twine.
- Carve the turkey and garnish with fresh sage leaves.
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