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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 10 |
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Directions: Preheat oven to 325 degrees.
Make stuffing: Cut the sausage links into pieces. Heat the butter in a
medium saucepan over medium heat. Add the sausages, celery, and onion and
cook until the vegetables are crisp-tender.
In a large bowl, combine the stuffing mix with the sausage mixture,
cranberries, and sage. Add the broth and stir to mix.
Rinse and pat dry the turkey. Lightly stuff the neck and body cavities of
the turkey. Roast the stuffed turkey according to package directions (or
325 degrees for 3 1/2 hours). Let the turkey stand 15 to 20 minutes before
carving.
Alternatively: Roast the turkey unstuffed and bake the stuffing separately
by putting it in a buttered 2 1/2 quart casserole, cover and bake with the
turkey 1 hour or until hot.
Ingredients:
12 Pound(s) Thawed Turkey
8 Ounce(s) Brown 'N Serve Sausage Links
4 Tablespoon(s) Butter or Margarine
1 Cup(s) Chopped Celery
1 Cup(s) Chopped Onion
16 Ounce(s) Herb-Seasoned Stuffing Cubes
1 Cup(s) Halved Fresh Cranberries
2 Teaspoon(s) Rubbed Sage
2 Cup(s) Chicken Broth |
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