HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Thanksgiving Thanksgiving Roast Turkey with Apple Sausage Stuffing Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Stuffing: 1 1/4 pounds firm white bread cut into 1/2 inch cubes 1/2 cup butter 1 large onion, peeled and chopped 2 tsp. dried rosemary leaves 1/4 tsp. pepper 1 1/2 cups chopped celery 1 large Granny Smith apple, peeled, cored and chopped 1/3 cup chopped fresh parsley leaves 1 tsp. rubbed sage 1 tsp. dried thyme 12 ounces hot or sweet Italian sausage links, casings removed1/2 cup chicken broth 3/4 tsp. salt Turkey: 16 to 18 pound whole turkey, giblets removed, rinsed inside and out 1 tbsp. dried rosemary leaves 2 tsp. ground sage 2 tsp. dried thyme 1 1/2 tsp. salt 1 1/2 tsp. pepper 1/2 cup butter, melted Directions For the Stuffing: Preheat the oven to 250 degrees. Divide the bread cubes between sheet pans and bake about 20 minutes until dry to the touch, stirring occasionally. Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook about 8 minutes until tender, stirring occasionally. Add the rosemary, pepper, celery and apple and cook 2 minutes, stirring constantly. Stir in the parsley, sage and thyme. Transfer the celery mixture to a large bowl. Add the bread cubes and toss to combine. Crumble the sausage into the skillet and increase the heat to medium high. Cook until the sausage starts to brown, breaking up clumps. Spoon the sausage over the stuffing. Add the broth and salt and mix well. Cool the stuffing completely. For the Turkey: Preheat the oven to 375 degrees. Stir together the rosemary, sage, thyme, salt and pepper in a small bowl. Rub some of the spice mixture into the turkey cavities. Fill the neck end cavity with some of the stuffing and skewer closed. Fill the stomach cavity with the remaining stuffing. Tie the turkey legs together to seal. Place the stuffed turkey breast side up un a rack in a large roasting pan. Brush the turkey all over with the melted butter and sprinkle with the remaining spice mixture. Roast the turkey 1 hour, basting every 30 minutes with melted butter. Cover the breast with foil and roast 1 hour, basting occasionally with pan juices. Uncover the turkey breast continue roasting another 1 to 20 hours until the temperature reaches 170 degrees. Transfer the turkey to a platter and tent with foil. Let the turkey stand 20 minutes before serving. Serves 12 to 16. Related Recipes •   Thanksgiving Sausage Cranberry Stuffing •   Molasses Glazed Thanksgiving Turkey with Sausage Stuffing •   Thanksgiving Sausage and Apple Stuffing •   Thanksgiving Turkey Roll •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Roasted Christmas Turkey with Herbed Sausage Corn Bread Stuffing •   Roast Wild Turkey with Spicy Sausage Stuffing •   Holiday Roast Turkey with Apple Cornbread Stuffing •   Thanksgiving Apricot Glazed Turkey •   Thanksgiving Apricot Glazed Turkey •   Thanksgiving Wild Rice and Sausage Stuffing •   Holiday Turkey with Herbed Sausage Cornbread Stuffing •   Cranberry Orange Christmas Turkey •   Christmas Roast turkey with Herb Pecan Stuffing •   Southern Style Roast Turkey •   Sausage Cornbread Stuffing •   Turkey with Molasses Glaze •   Thanksgiving Cajun Cornbread Stuffing •   Southwestern Roasted Thanksgiving Turkey •   Crisp-Skinned Roast Turkey View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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