Difficulty: Easy - for beginners
Serves: 24 servings
â€¢2 pounds Italian turkey sausage links, casings removed
â€¢6 cups chopped cabbage
â€¢3 medium carrots, shredded
â€¢2 celery ribs, chopped
â€¢1/3 cup chopped onion
â€¢3 cups stuffing mix
â€¢3 cups seasoned stuffing cubes
â€¢1 cup reduced-sodium chicken broth
â€¢6 tablespoons egg substitute
â€¢1/4 cup half-and-half cream
â€¢1/2 teaspoon poultry seasoning
â€¢1/2 teaspoon pepper
â€¢1/8 teaspoon salt
â€¢1 turkey (12 pounds)
â€¢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.
â€¢ Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.
â€¢ 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.
â€¢ 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.
â€¢ 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).