Turkey with sausage stuffing

1 servings

Ingredients

Quantity Ingredient
\"Here's a super way to savor roast turkey and stuffing
Without having to cook the big holiday bird. The stuffing
Is hearty, and the meat is juicy and tender.\" - Aura Lee
Johnson
5-7 lb.
¼ cup Butter or margarine, melted
24 ounces Bulk pork sausage (2 12 oz. packages)
2 cups Sliced celery
2 mediums Onions, chopped
4 cups Dry bread cubes
2 cups Pecan halves
1 cup Raisins
⅔ cup Chicken broth
2 eaches Eggs, beaten
1 teaspoon Salt
½ teaspoon Rubbed sage
¼ teaspoon Pepper
Bone-in turkey breast

Directions

Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2½ hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey. Serves: 15-20 From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-16-94

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