Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, cubed

  2. 1 pound bulk Italian sausage

  3. 2 celery ribs, chopped

  4. 1 medium onion, chopped

  5. 1 package (14 ounces) seasoned stuffing cubes

  6. 1/4 cup egg substitute

  7. 2 to 3 cups hot water

  8. 1 turkey (16 pounds) Salt and pepper to taste

Instructions Jump to Ingredients ↑

  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. 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. Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper. 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.) 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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