Turkey with Sausage Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole bone-in Turkey Breast (5-7 lbs)
¼ cup Butter, melted
2 packages Bulk Pork Sausage ( 12-oz each)
2 cups Celery, thinly sliced
2 medium Onions, chopped
4 cups dry Bread Cubes, heaping
2 cups Pecan Halves
1 cup Raisins ( Golden raisins, dried cherries, or cranberries or mix)
2¾ cup Chicken Stock, divided
2 eggs, beaten
1 t. Salt
1-2 t. Sage
½-1 t. Black Pepper
I also use poultry seasoning as well, at least 1 teaspoon. Other possibilities are Thyme, and Rosemary.
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Directions: |
Directions:1. Place turkey breast side up in a shallow roasting pan. Add a cup or two of chicken stock at the bottom of the pan. Brush with butter, or soak a piece of cheese cloth in butter and put that over the turkey breast before baking. I seriously suggest seasoning this turkey with salt, pepper, & poultry seasoning if you do not have another seasoning in mind.
2. Bake uncovered, at 325* for 2-2½ hours or until a meat thermometer reads 170* internally. Cover loosely with foil if it starts to get too brown during the baking process. Baste it as well while cooking. Once the thermometer reads that its done, let the turkey rest covered to keep it juicy.
3. Meanwhile, in a large skillet, cook sausage, celery and onions over medium heat until meat is browned and no longer pink, vegetables should be tender; drain. Transfer to a large bowl; stir in the bread cubes, pecans, raisins, stock, eggs, salt, pepper, and spices.
4. I would spoon this stuffing underneath the turkey breast in the last hour of baking.
You can just bake it in a separate 3-quart greased baking dish for an hour as well.
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Personal
Notes: |
Personal
Notes: I have used this stuffing recipe for Thanksgiving for years now. You can add & omit whatever you like, sometimes I add a tart apple in as well. I rarely make the turkey breast and just use a full size turkey.
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