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Sausage-Pecan Turkey Stuffing |
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Serves: 12
Print this Recipe
Sharon Miller, Millet, Alberta
9 cups soft bread crumbs
1 pound bulk pork sausage
2 cups chopped onions
1/4 cup butter or margarine
3 unpeeled tart apples, coarsely chopped
1 cup chopped pecans
1/2 cup minced fresh parsley
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple juice
Chicken broth
1 turkey (14 - 16 pounds)
Place bread crumbs in a large bowl. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until the thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.
© Copyright Reiman Publications, 1993-1997
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