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Turkey with Sausage, Apricot, and Sage Stuffing Recipe

Turkey with Sausage, Apricot, and Sage Stuffing Recipe

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Turkey with Sausage, Apricot, and Sage Stuffing

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Ingredients

Count

Nutrition

159

Calories

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Ingredients:

Serving

1 (12-lb) fresh or frozen turkey, thawed
1 lb sweet turkey italian sausage (about 4 links )
2 cups chopped onion (about 1 large)
1 cup chopped celery (about 4 stalks )
1 1/4 cups coarsely chopped dried apricots
1/4 cup chopped fresh parsley
1 tbsp chopped fresh sage
3/4 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1 (14-oz) package country-style stuffing mix (such as pepperidge farm)
3 1/4 cups hot roasted turkey stock
cooking spray
1 tbsp canola oil
3 cups water, divided

Directions:

Preheat oven to 325°.
Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.
Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks. Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.
Bake at 325° for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.
Increase oven temperature to 350°. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159 Kcal (666 kJ)
Calories from fat	50.75 Kcal
		% Daily Value*
Total Fat	5.64g	9%
Cholesterol	41.81mg	14%
Sodium	764.38mg	32%
Potassium	426.62mg	9%
Total Carbs	14.33g	5%
Sugars	9g	36%
Dietary Fiber	1.88g	8%
Protein	13.65g	27%
Vitamin C	14.3mg	24%
Iron	5.1mg	28%
Calcium	33.6mg	3%

Amount Per 100 g
Calories	90.98 Kcal (381 kJ)
Calories from fat	29.04 Kcal
		% Daily Value*
Total Fat	3.23g	9%
Cholesterol	23.92mg	14%
Sodium	437.4mg	32%
Potassium	244.12mg	9%
Total Carbs	8.2g	5%
Sugars	5.15g	36%
Dietary Fiber	1.08g	8%
Protein	7.81g	27%
Vitamin C	8.2mg	24%
Iron	2.9mg	28%
Calcium	19.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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