Roasted Turkey With Artichoke Sausage Stuffing Recipes

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ROAST TURKEY WITH SAUSAGE STUFFING



Roast Turkey with Sausage Stuffing image

Enjoy a juicy, delicious Roast Turkey with Sausage Stuffing on Thanksgiving. Watch our video to learn how to cook a Roast Turkey with Sausage Stuffing that is sure to please everyone around the Thanksgiving table.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 3h45m

Yield 20 servings

Number Of Ingredients 4

1 lb. breakfast pork sausage
1-1/2 cups hot water
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Turkey
1 turkey (10 lb.), thawed if frozen

Steps:

  • Heat oven to 325°F.
  • Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
  • Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
  • Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0.6075 g, Sugar 0 g, Protein 32 g

ROASTED TURKEY WITH SAUSAGE APPLE STUFFING



Roasted Turkey with Sausage Apple Stuffing image

Provided by Food Network

Number Of Ingredients 29

Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
1 medium onion, quartered
1 large celery rib, cut into thirds
3/4 cup dry white wine
6 cups canned low-sodium chicken broth or water
2 canned plum tomatoes, halved and seeded
3 parsley sprigs
2 thyme sprigs
1 bay leaf
1/4 cup plus
1/3 cup all-purpose flour
2 tablespoons port or Madeira (optional)
Sausage Apple Stuffing (recipe follows)
4 1/2 tablespoons unsalted butter
6 celery ribs, finely chopped
3 medium onions, finely chopped
1 1/2 pounds sweet Italian sausage, removed from the casings and crumbled
6 cups cubed (1 inch) day-old Italian bread (about 1 large loaf)
36 pitted prunes, coarsely chopped (about 10 ounces)
3 medium Golden Delicious or Granny Smith apples--peeled, cored and coarsely chopped
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped sage
11/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cups reserved turkey stock

Steps:

  • Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast Preheat the oven to 475 degrees. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375 degrees, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
  • Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
  • 3. In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage Apple Stuffing.
  • Preheat the oven to 425 degrees and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.
  • In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving.

TURKEY WITH SAUSAGE STUFFING



Turkey with Sausage Stuffing image

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, Vermilion, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10-14 servings.

Number Of Ingredients 13

1 bone-in turkey breast (5 to 7 pounds)
1/4 cup butter, melted
1-1/2 pounds bulk pork sausage
2 cups sliced celery
2 medium onions, chopped
4 cups dry bread cubes
2 cups pecan halves
1 cup raisins
2/3 cup chicken broth
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

Nutrition Facts :

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING



Roast Turkey with Old Fashioned Bread Stuffing image

I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

Provided by ChipotleChick

Categories     Whole Turkey

Time 5h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup butter
1 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
1/2-3/4 cup chicken broth or 1/2-3/4 cup water
10 -12 lbs turkey
cooking oil

Steps:

  • For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
  • Stir in sage, pepper, and salt.
  • Place dry bread cubes in a large mixing bowl, add onion mixture.
  • Drizzle with enough broth or water to moisten, tossing lightly.
  • Season body cavity of turkey with salt.
  • Spoon some stuffing LOOSELY into the neck cavity.
  • Pull the neck skin to the back, fasten with a skewer.
  • LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
  • Tuck the ends of the drumsticks under the band of skin across the tail.
  • If the band of skin is not present, tie the drumsticks securely to the tail.
  • Twist wing tips under the back.
  • Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
  • Brush with oil.
  • Cover turkey loosely with foil.
  • Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
  • After about 1 1/2 hours, turn the turkey over so that it is breast side up.
  • Brush breast side with oil.
  • After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
  • When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
  • Uncover the last 30 minutes of roasting.
  • To make dry bread cubes: cut bread into 1/2 inch squares.
  • (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
  • Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
  • OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
  • Cool.
  • I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
  • You will be AMAZED at the difference in texture!

ARTICHOKE-SAUSAGE STUFFING / DRESSING



Artichoke-Sausage Stuffing / Dressing image

from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!

Provided by mikey ev

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb turkey sausage, casing removed (or Italian sausage)
2 cups sliced mushrooms (button or cremini)
1/2 cup yellow onion, chopped
2 garlic cloves, minced
2 teaspoons poultry seasoning
1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup parmesan cheese, grated
1/2 cup fresh parsley leaves, chopped
1 1/2 cups reduced-sodium chicken broth (or more as needed)

Steps:

  • Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
  • Place a large skillet over medium-high heat.
  • When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
  • Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
  • Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
  • Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
  • Bake stuffing at 325°F for 30 minutes in shallow baking dish.
  • ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY



Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy image

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.

Provided by Rick Rodgers

Categories     turkey     Roast     Thanksgiving

Yield Makes 8 servings

Number Of Ingredients 8

1 (12-pound) turkey
Warm Farmhouse Herbed Stuffing
Approximately 8 cups warm Homemade Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
1 3/4 teaspoons salt
6 tablespoons all-purpose flour
Special Equipment
small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster (optional); instant-read thermometer; 2-quart glass measuring cup; gravy separator (optional)

Steps:

  • Place oven rack in lowest position and preheat oven to 325°F. Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
  • Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Using tweezers or needlenose pliers, remove any feathers and quills still attached to skin (kosher turkeys tend to require this more than others). Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
  • Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
  • Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
  • Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
  • Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
  • Insert instant-read thermometer into center of stuffing in body cavity. If thermometer does not read 165°F, transfer stuffing to microwave-safe baking dish and microwave on high until 165°F, about 3 minutes for 10 degrees. Cover and keep warm. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Let stand 30 minutes before carving.
  • Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
  • Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
  • When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
  • Test-Kitchen Tips:
  • •To combat dryness, most frozen turkeys and some fresh are injected with a saline solution. This is not a good thing, though: Injected birds generally lack flavor and can have a mushy texture. For this reason, we recommend buying a fresh turkey and checking the label to be sure there aren't any additives. (Look for the words "all natural.") Don't be too concerned, though, with the many other terms that can be applied to turkeys, such as free-range, organic, or heritage. All can be excellent.
  • •When buying a fresh bird, be sure to purchase it no more than two days before Thanksgiving. If you must get a frozen bird, defrost it in the refrigerator in a pan to catch drips, allowing a full 24 hours for each 5 pounds.
  • •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. When you remove the turkey from the oven, be sure to check the temperature in the middle of the stuffing to make sure it's 165°F, the temperature at which bacteria will be killed. If it's not 165°F, scoop it out of the cavity and microwave it as directed in the recipe.
  • •More stuffing tips: Be sure not to overpack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.
  • •Opinions vary on whether or not to stuff the bird-some people think it can cause uneven cooking. If you prefer not to stuff your bird, fill the cavities with a chopped vegetable and herb mixture that will impart its flavor to the meat and pan juices: Chop 1 onion, 1 celery rib with leaves, 1 carrot, and 3 tablespoons fresh parsley. Mix this with 1 teaspoon each dried rosemary, sage, and thyme. Sprinkle the cavities with salt and freshly ground black pepper and place the mixture inside. An unstuffed bird will take about 15 minutes to a half hour less to cook than a stuffed bird. When the turkey is cooked, tilt it to allow any juices that have collected in the cavity to drain into the pan. Do not serve the vegetable mixture, as it may not have cooked to a safe temperature.
  • •This recipe can easily be scaled up to serve more people. Estimate about 1 to 1 1/2 pounds per person. Cooking times (for a stuffed bird, cooked at 325°F to an internal temperature of 180°F) will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours
  • •Some experts prefer to cook their turkeys to an internal temperature of 170°F (rather than 180°F, as in this recipe). If you don't mind having the meat slightly pink, this is perfectly safe and makes it more moist. However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180°F. If you choose to stuff your turkey and cook it to only 170°F, its stuffing will almost definitely not reach the safe temperature of 165°F. When you remove the turkey from the oven, be sure to check the temperature in the center of the stuffing, and if necessary remove it and microwave it as directed in the recipe.
  • •Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird-it'll stay warm enough, and covering it would only soften the crispy skin.

ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING



Artichoke, Sausage, and Parmesan Cheese Stuffing image

Categories     Cheese     Pork     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Parmesan     Sausage     Artichoke     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves)
3 tablespoons olive oil
1 1/2 pounds Italian sweet sausages, casings removed
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh mint
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 cup (or more) low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
  • Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

ARTICHOKE STUFFING



Artichoke Stuffing image

This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 cups.

Number Of Ingredients 11

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 large egg
1 can (14-1/2 ounces) chicken broth

Steps:

  • Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

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From crecipe.com


ROAST TURKEY WITH HERBED STUFFING | CANADIAN LIVING
2007-11-16 Stir flour into pan; cook over medium heat, stirring, for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits; reduce heat and simmer for minutes. Whisk in butter, salt and pepper. Strain if desired. 6. With carving knife and fork, cut legs from turkey, twisting loose if necessary.
From canadianliving.com


ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING – RECIPES NETWORK
2014-03-01 Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes. Step 3. Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary. Step 4. Loosely stuff bread mixture into turkey (place any leftover in a shallow baking ...
From recipenet.org


ROAST TURKEY WITH SAUSAGE AND APPLE STUFFING AND PAN GRAVY
2014-11-06 Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity. Fill neck-end cavity loosely with some of stuffing. Close with skewer. Tuck in wings. Fill main cavity loosely...
From bonappetit.com


STUFFED TURKEY ROAST WITH SAUSAGE AND PISTACHIOS | RICARDO
Turkey Roast. In a bowl, combine the bread, milk and egg with your hands. Add the sausage meat, cranberries and garlic. Season with pepper and mix thoroughly. Set the stuffing aside. With the rack in the lowest position, preheat the oven to 375°F (190°C). On a work surface, open the turkey roast and lay it flat, skin side down.
From ricardocuisine.com


ROAST TURKEY WITH ARTICHOKE AND ASIAGO DRESSING – MOM VS THE BOYS
2019-12-10 Rub the turkey with olive oil, salt, pepper and dried herbs, inside and out. Stuff the cavity loosely with stuffing. Place the turkey into a roasting pan. Add the wine and the broth. Roast the turkey for 5–6 hours, until the juices run clear and an instant thermometer reads 180°F (82°C) in the thigh.
From momvstheboys.com


ROAST TURKEY WITH SAUSAGE STUFFING RECIPE | EAT SMARTER USA
1. For the stuffing: Peel the onion and cut into small cubes. Rinse the celery and cut into small cubes. Melt the butter in a large frying pan and sauté the onion and celery over low heat for 5 minutes. Add the sausage and cook for 3-4 minutes, stirring. Rinse the herbs, shake dry and chop. Stir into the vegetables and season with salt and pepper.
From eatsmarter.com


ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING - PLAIN.RECIPES
Place turkey in a large roasting pan and season the top and sides with thyme and rosemary. Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish). Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra …
From plain.recipes


ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING | RECIPE | SAUSAGE ...
Mar 1, 2012 - Get Roasted Turkey with Artichoke-Sausage Stuffing Recipe from Food Network
From pinterest.com


CROWN ROAST WITH ARTICHOKE STUFFING RECIPE - FOOD NEWS
Stuffed Crown Roast Recipe Directions: For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery, and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper, and reserved sausage.
From foodnewsnews.com


SAUSAGE STUFFING AND A PERFECTLY ROASTED TURKEY - GROW WITH …
Roasting the turkey. Preheat oven to 500 degrees F. Season the stuffed turkey with salt and pepper and place in a roasting pan. You can place on a rack or directly on the bottom of the pan. If placing on the bottom of the pan, add 1/8 of an inch of broth to the pan. Sear the turkey in a 500-degree oven for 30 minutes.
From growwithdoctorjo.com


ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING | RECIPE | ROASTED ...
Feb 1, 2019 - Get Roasted Turkey with Artichoke-Sausage Stuffing Recipe from Food Network
From pinterest.com


ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING! | RECIPES, TURKEY ...
Apr 19, 2012 - Roasted Turkey With Artichoke-sausage Stuffing With Sausage Casing, Sliced Mushrooms, Yellow Onion, Garlic, Poultry Seasoning, Bread, Artichoke Hearts, Grated Parmesan, Parsley Leaves, Reduced Sodium Chicken Broth, Turkey, Ground Black Pepper, Salt, Thyme Leaves, Rosemary Leaves
From pinterest.ca


ROAST TURKEY WITH SAUSAGEMEAT STUFFING - TESCO REAL FOOD
Heat the oil in a frying pan, add the onion and soften over a low heat for 5 minutes. Remove to a large bowl and set aside to cool completely. Then add the remaining ingredients and some seasoning. With clean hands scrunch together until well mixed. Preheat the …
From realfood.tesco.com


ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING | RECIPE | SAUSAGE ...
Oct 7, 2014 - Get Roasted Turkey with Artichoke-Sausage Stuffing Recipe from Food Network. Oct 7, 2014 - Get Roasted Turkey with Artichoke-Sausage Stuffing Recipe from Food Network . Oct 7, 2014 - Get Roasted Turkey with Artichoke-Sausage Stuffing Recipe from Food Network. Pinterest. Today. Explore. When the auto-complete results are available, …
From pinterest.co.uk


26 BEST TURKEY SAUSAGE RECIPES -TOP RECIPES
2022-05-10 Add sausage, onion, green pepper, and mushrooms to a large skillet. Cook the mix on medium heat until the sausage is browned. Add minced garlic and cook for one more minute before draining. Stir in the undrained tomatoes, Italian seasoning, and …
From topteenrecipes.com


BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
2020-02-03 Gently pry open the center leaves and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Pry leaves open. Gently pry leaves and artichoke open a bit so that there is room for the stuffing. Place the artichokes facing up in a baking dish and drizzle with lemon juice and olive oil.
From wholesomeyum.com


CLASSIC ROAST TURKEY WITH STUFFING | BETTER HOMES & GARDENS
Step 1. Preheat oven to 325 degrees F. For stuffing, in a large skillet cook celery and onion in hot butter over medium heat for 3 minutes or until tender. Remove from heat. Stir in sage and black pepper. Place dry bread cubes in a large bowl; add onion mixture.
From bhg.com


SEARCH FOR RECIPES ADVANCED SEARCH
Roast turkey with wild rice, sausage and apple stuffing. Prep Time. 30 mins
From foodnetwork.co.uk


TURKEY THIGHS STUFFED WITH PORCINI, SAUSAGE, AND ARTICHOKE HEARTS
Make the stuffing. Put the porcini in a bowl and cover with boiling water. Soak until soft, about 30 minutes. With a slotted spoon, remove the mushrooms from the liquid and chop finely. Save the liquid for another use or discard. Heat the olive oil in a …
From finecooking.com


POTATOES WITH SAUSAGE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROASTED TURKEY WITH ITALIAN SAUSAGE STUFFING - GROW A GOOD LIFE
In this recipe, the turkey starts out at a high heat for the first 30 minutes. This helps to warm the bird quickly, tightens the skin, and seals in the juices. Then the heat is reduced, and the turkey is roasted until the internal temperature reaches 165˚F in all areas, including the thick parts of the thighs, wings, and deep into the stuffing.
From growagoodlife.com


HOW TO ROAST A TURKEY WITH SAUSAGE STUFFING - MY FOOD AND …
PREHEAT oven TO 325°F. Do not stuff turkey until ready to roast. Brown sausage in large skillet on medium heat; drain, reserving 1/2 cup of the drippings. 2. PLACE reserved drippings in large bowl. Stir in hot water. Add stuffing mix and cooked sausage; stir just until moistened. 3.
From myfoodandfamily.com


ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING RECIPE - BON …
2002-10-31 Step 2. Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté ...
From bonappetit.com


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