Turkey With Sausage Pecan Stuffing Recipes

SAUSAGE-PECAN TURKEY STUFFING

Steps:

• Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.

TURKEY WITH SAUSAGE-PECAN STUFFING

Steps:

• Preheat oven to 325°. Slice two onions; set aside. Chop remaining onions., In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir about 5 minutes., Place reserved onions inside turkey. Loosely stuff turkey with 6-7 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate until ready to bake. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up., Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Bake remaining stuffing, covered, 1 hour. Uncover; bake 10 minutes. , Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

ROLLED TURKEY BREAST WITH SAUSAGE-PECAN STUFFING

Steps:

• Rinse turkey, and pat dry with paper towels. Place it on a flat surface, skin side up. Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Remove skin, and transfer to a parchment-lined baking sheet.
• Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a mallet or a rolling pin. Season with salt and pepper. Spread stuffing evenly on turkey. Starting on 1 short side, tightly roll up turkey.
• Center reserved skin on turkey roll, and smooth to remove any trapped air. Season with salt and pepper. Wrap entire turkey roll in cheesecloth, securing both ends with kitchen string. Tie additional string around roll in 3 or 4 places, spacing evenly. Rub with 4 tablespoons butter.
• Preheat oven to 375 degrees with rack in lowest position. Place turkey roll on a rack on a rimmed baking sheet. Transfer to oven, and pour water in baking sheet. Roast, rotating halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an instant-read thermometer, about 2 hours and 10 minutes. (Add more water to baking sheet if necessary to prevent pan drippings from burning.) Let turkey roll rest on baking sheet for 30 minutes.
• To carve the turkey roll: Remove cheesecloth, and transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately with chutney on the side.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt half the butter in a large skillet.
• Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
• Remove onion and butter from pan and put in a very large bowl to be mixed later.
• In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
• Remove apples and butter from pan and put in the bowl with the onions.
• With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
• When done, remove with a slotted spoon and add it to the mixing bowl.
• Reserve drippings for basting later.
• Add remaining ingredients to the mixing bowl and combine gently.
• If you're going to stuff a turkey, cool completely in the refrigerator first.
• To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
• Uncover the pan for the last 10 minutes of cooking to brown.
• Serve hot or warm.
• Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
• Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

SAUSAGE-PECAN STUFFING

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
• Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
• Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
• To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.

ELEGANT TURKEY STUFFING

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

ROAST TURKEY WITH PECAN, SAUSAGE & CHESTNUT STUFFING & ROAST SHALLOTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
• Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
• Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
• Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn't stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
• Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thyme and sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
• Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.

GRANDMA'S SAUSAGE TURKEY STUFFING

Steps:

• To make this easy to prepare, I chop the onion, celery and parsley first.
• In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
• In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
• Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
• Enjoy!

SAUSAGE-PECAN TURKEY STUFFING

Steps:

• Place bread crumbs in a large bowl. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper stir in apple juice and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until the thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.© Copyright Reiman Publications, 1993-1997

SAUSAGE, CRANBERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 350°F.
• Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
• Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
• Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
• Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.