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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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âWe never had stuffing without sausage, and my momâs Italian stuffing is my favorite. I rarely buy the sausage and make my own instead, like my relatives do.â âElsie Laurenzo Palmer, Saratoga Springs, NY Ingredients:
1/2 cup butter, cubed |
1 pound bulk italian sausage |
2 celery ribs, chopped |
1 medium onion, chopped |
1 package (14 ounces) seasoned stuffing cubes |
1/4 cup egg substitute |
2 to 3 cups hot water |
1 turkey (16 pounds) |
salt and pepper to taste |
Directions:
1. In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness.
2. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
3. Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper.
4. Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
5. Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 16 servings (12 cups stuffing).
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