Roast Turkey With Cranberry Sausage Stuffing
 

Roast Turkey With Cranberry Sausage Stuffing

3/4 lb ground pork sausage
1/4 cup unsalted butter
1 1/2 cup onion, chopped, and cooked
1 1/2 cup celery, diced, and cooked
1 tsp poultry seasoning
1 tsp sage, rubbed
1 cup fresh cranberries, cut in halves
8 cup dry bread cubes
1/2 cup chicken stock or water, plus extra
1 turkey, about 14 lb
kitchen string
1/4 cup unsalted butter, melted
1 1/3 cup chicken stock

Heat a heavy non-stick 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 for 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 .
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 mins. per 1 lb, basting with chicken stock
and brushing with butter every 25 minutes, until a meat thermometer registers
175 F 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 minsutes before carving.

Makes 12 servings
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