Turkey with Sausage Stuffing

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Preparation time: 30 mins
Cooking time: 3 hours plus standing

Difficulty: Easy - for beginners
Serves: 24 servings


•2 pounds Italian turkey sausage links, casings removed
•6 cups chopped cabbage
•3 medium carrots, shredded
•2 celery ribs, chopped
•1/3 cup chopped onion
•3 cups stuffing mix
•3 cups seasoned stuffing cubes
•1 cup reduced-sodium chicken broth
•6 tablespoons egg substitute
•1/4 cup half-and-half cream
•1/2 teaspoon poultry seasoning
•1/2 teaspoon pepper
•1/8 teaspoon salt
•1 turkey (12 pounds)


•In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
• Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.
• Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking spray; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together.
• Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
• Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Yield: 24 servings (12 cups stuffing).


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