Ingredients: |
Ingredients: 3 cups canned chicken broth
1 ea Medium onion, finely chopped
1 lb Breakfast sausage meat, no casings
2 tsp Black pepper, freshly ground
2 Tbs Olive oil
4 ea Tart apples, peeled and cut into chunks
2 ea Medium stalks celery, chopped
1/2 cup Dried cranberries
2 tsp Salt
3 tsp Paprika
16 oz Herb stuffing, dry mix
1/2 cup Almonds, slivered
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Directions: |
Directions:1. Preheat oven to 325 degrees F
2. Prepare stuffing. In a large soup pot, bring broth to a boil over high heat. Add stuffing mix, remove from heat, fluff with a fork, and set aside.
3. In a large nonstick skillet over medium high heat, cook sausage, breaking it up with a spoon as it cooks. Cook sausage until lightly browned and cooked through, about 8 minutes. Transfer cooked sausage to bread stuffing.
4. Without washing the skillet, add onion and celery and cook over medium heat until translucent and very slightly browned, about 5 minutes. Reduce heat if onion is browning too quickly. Add to stuffing.
5. Add apples, cranberries, and almonds to stuffing. Mix well, until thoroughly combined.
6. Stuff the turkey. If there's any extra, place it on a sheet of aluminum foil and wrap it completely to make a pouch. Place in pan with turkey.) Place a meat thermometer into thickest part of breast, without touching the bone. Use a large sheet of foil to make a tent over turkey. Roast turkey at 325 degrees F - about 18-22 minutes a pound. |
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