Difficulty: Easy - for beginners
Serves: 8-10 servings
â€¢1/2 pound bulk pork sausage
â€¢1/2 pound ground beef
â€¢1/2 cup chopped onion
â€¢1/2 cup egg substitute
â€¢1 tablespoon poultry seasoning
â€¢2 tablespoons chopped fresh parsley
â€¢2 tablespoons chopped celery leaves
â€¢2 teaspoons salt, divided
â€¢2 teaspoons pepper, divided
â€¢3/4 teaspoon garlic powder, divided
â€¢4 cups cooked white rice, cooled
â€¢3 garlic cloves, minced
â€¢1 teaspoon each dried thyme, tarragon and marjoram
â€¢1 turkey (10 to 12 pounds)
â€¢2 cans (14-1/2 ounces each) chicken broth
â€¢3 tablespoons butter
â€¢In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice.
â€¢ Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan.
â€¢ Bake at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing. Yield: 8-10 servings.
Editor's Note: Dressing may be baked in a greased 2-1/2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minutes). Dressing yields about 8 cups.