While over at my mom and dad’s Saturday night we were discussing Thanksgiving dinner. That got me to thinking about holiday recipes and I thought I’d share a few with you this week. Here’s a great turkey and stuffing recipe.
Ingredients
Stuffing:
- 12 ounces bulk mild pork sausage
- 6 slices bacon, chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 1 Granny Smith apple, peeled, cored, and chopped (about 1 cup)
- 6 cups dried bread cubes
- 1 cup water
- 1-1/2 tbsp Watkins Chicken Soup Base
- 1 tbsp Watkins Poultry Seasoning
Turkey:
- 10 to 12 pound turkey
- 1/4 cup Watkins Meat Magic
- 1 tbsp Watkins Poultry Seasoning
Directions
Stuffing:
- Cook sausage and bacon in skillet, stirring until sausage crumbles;
- drain (reserve 2 tbsp/30 mL of the drippings) and place in a large bowl.
- Cook onion, celery, and apple in drippings over medium-high heat, stirring constantly, until tender (about 5 minutes); remove from heat.
- Add to meat mixture along with bread cubes, water, soup base and Poultry Seasoning; mix well.
- Set aside while preparing turkey.
Turkey:
- Remove giblets and neck from turkey; discard or reserve for another use.
- Rinse turkey thoroughly with cold water; pat dry.
- Place turkey breast side up in roasting pan; rub inside and out with Meat Magic and Poultry Seasoning.
- Stuff loosely with Sausage-Apple Stuffing (place any remaining stuffing in a casserole to bake later).
- Bake turkey, uncovered, at 325°F/165ºC for 4 to 4-1/2 hours, basting occasionally with pan juices. Meat thermometer should read 185°F/85ºC.
- Cover loosely with foil if turkey begins to get too brown.
- Remove from oven and let stand 15 minutes before carving.
- Place casserole with remaining stuffing in the oven the last hour before serving.
- Toss stuffing from turkey with that in casserole.
To make stuffing entirely in casserole dish, add a little more water if a moist stuffing is desired.
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