ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees 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.
- 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.
- 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 stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.
ROASTED TURKEY WITH ITALIAN SAUSAGE STUFFING
Steps:
- Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned. In a large, deep skillet, heat the oil. Add sausage & cook over med. high heat, breaking up the meat, until browned and no trace of pink remains, 10-12 min. Add chopped onion, celery & garlic and cook til softened. Stir in the sage and butter. Scrape mixture into large bowl. Add bread cubes & toss. Stir in 2 c. of stock and season with salt and pepper. Increase oven temp to 450° and put rack in the bottom of the oven. Set turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of stuffing into the cavity and tie legs with kitchen string. Spoon remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the stock. Roast turkey for 30 minutes. Lower temperature to 375°. Roast turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. Turkey is done when thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes. Bake remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top. Meanwhile, pour pan juices into a heatproof measuring cup. Spoon off the fat. In a small bowl, whisk 1/2 cup of the stock with the flour. Place the roasting pan over 2 burners on high heat. Add the remaining 1 1/2 cups of stock and cook, scraping up any browned bits stuck to the bottom and sides of the roasting pan. Pour in the reserved pan juices, then carefully strain the liquid into a medium saucepan. Boil over high heat until reduced to 4 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened and no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.
ROAST TURKEY WITH SAUSAGE FENNEL STUFFING AND MADEIRA GRAVY
Steps:
- Preheat oven to 325°F.
- Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some remaining stuffing and truss turkey. Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.
- Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180°F. and juices run clear when thigh is pierced, 3 1/4 to 4 hours.
- During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
- Make gravy:
- Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits. Bring Madeira to a boil and remove pan from heat.
- In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes. Season gravy with salt and pepper and transfer to a heated gravy boat.
- Garnish turkey with fennel, onions, and thyme.
MY DAD'S ITALIAN-AMERICAN TURKEY STUFFING
This is the stuffing I grew up on. My dad insisted the pilgrims were eating mozzarella and pepperoni on the Mayflower! I think he cracked that joke so many times that he started to believe it...I love what the cheese does when baked inside the bird. The pepperoni becomes almost like bacon or Pancetta here when mixed with the otherwise traditional stuffing ingredients. If you don't want to use or don't have the turkey gizzard and heart, simply omit. Take a chance on this stuffing and you will never go back...
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- Cook the vegetables: In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
- Toast and season the bread: Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece with 1 tablespoon of the butter. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside.
- Cook the turkey innards and pepperoni: Heat a tablespoon of the butter and, in a large skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend. In the same large skillet, add the remaining 1 tablespoon of the butter and saute the pepperoni pieces over high heat until crispy, 2 to 3 minutes. Drain on a paper towel.
- Make the mix: Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients.
- Pour the mixture into a large baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.
NORTHERN ITALIAN STUFFED ROAST TURKEY
Once you make this turkey - It will be a standard on the table! The Italian Sausage stuffing is so good...
Provided by Kimschmee
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix chestnuts, olives, sausage meat and mushrooms. Stuff Turkey with this mixture and sew closed. Place the turkey in a roasting pan with the breast up.
- Lay pancetta strips across the breast. Season with salt and pepper and cover with olive oil. Roast in a slow oven, 300 F until tender (cook according to turkey directions).
- When the turkey is nearly done, remove the pancetta slices, sprinkle the turkey with flour and baste it with pan juices. Return to the oven for 10 minutes. Repeat the basting several times while the turkey cooks for 30 more minutes.
Nutrition Facts : Calories 1011, Fat 56.9, SaturatedFat 16.4, Cholesterol 341.1, Sodium 1077.7, Carbohydrate 13.1, Fiber 1.1, Sugar 2.5, Protein 104.3
THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING
Each Thanksgiving we all looked forward to my Mom's delicious turkey with Italian meat stuffing. When she got older and could no longer cook, I took over the Thanksgiving dinners. She is no longer with us but each year members of my family continue to ask for Grandma's recipe so they can make it for their own family. I would now like to pass it on to you.
Provided by travelrose
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
- Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
- Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
- Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.
Nutrition Facts : Calories 611.8 calories, Carbohydrate 7.6 g, Cholesterol 225.2 mg, Fat 29.1 g, Fiber 0.6 g, Protein 75 g, SaturatedFat 8.7 g, Sodium 289.5 mg, Sugar 0.7 g
TURKEY WITH SAUSAGE STUFFING
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
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 SAUSAGE STUFFING
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
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
ROAST TURKEY WITH SAUSAGE-CABBAGE STUFFING
This turkey and trimmings recipe is a staple in my family. No one guesses that there's cabbage in the stuffing! - Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 16 servings (about 8 cups stuffing).
Number Of Ingredients 18
Steps:
- In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together. , Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon., Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper., Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11x7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned., Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing.
Nutrition Facts : Calories 550 calories, Fat 29g fat (10g saturated fat), Cholesterol 222mg cholesterol, Sodium 674mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 59g protein.
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- Preheat the oven to 350˚F. Cut the bread cut into 1/2 inch cubes. Spread the cubes on baking sheets and bake in the oven until toasted, about 15 minutes. Skip this process if you are using store bought stuffing cubes.
- Place the roasting pan into the preheated oven. Pull the attached thermometer cord outside the oven door, and set it to sound an alarm when the turkey has reached 165˚F.
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- Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
- In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
- Increase the oven temperature to 450° and position a rack in the bottom of the oven. Set the turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string. Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 375°. Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes.
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