Method

 

Heat a heavy nonstick skillet over medium heat.  Cook sausage 5-7 minutes, stirring frequently, breaking meat into small pieces, until cooked through. Using a slotted spoon, transfer sausage to a large bowl.

Melt butter in skillet with drippings. Add onion and celery and cook 4-5 minutes, stirring frequently until tender. Stir in next 5 ingredients and salt and pepper to taste.

Transfer onion mixture to bowl with sausage. Mix thoroughly, adding more stock if too dry.

Preheat oven to 325° F.  Season inside of turkey cavity with salt and pepper to taste. Fill neck and cavity with stuffing. Truss bird with string. Pat skin dry with paper towels. Brush turkey with melted   butter. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per 1 lb., basting with chicken stock and brushing with butter every 25 minutes, until a meat thermometer registers 175F when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled). Remove turkey from oven.

Reserve fat and cooking juices for gravy. Let turkey stand 20 minutes before carving.

Serves: 12

Contributor: Pat Ciesla

 

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