Barded Turkey With Corn Bread Stuffing

Name: Barded Turkey With Corn Bread Stuffing
Ingredients: 3/4 pound; sausage; 1 medium red onion, chopped; 1 package (14 ounces) crushed corn bread stuffing; 2 medium apples, peeled and chopped; 1 cup raisins; 1/2 cup butter, melted; 1 to 2 tablespoons poultry seasoning; 1/2 teaspoon crushed red pepper flakes; 2-1/2 to 3 cups chicken broth; 1 turkey (16 pounds); 1 pound sliced bacon, divided

12 ingredients

4 steps

Ingredients

3/4 pound
sausage
1 medium red onion, chopped
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 cup raisins
1/2 cup butter, melted
1 to 2 tablespoons poultry seasoning
1/2 teaspoon crushed red pepper flakes
2-1/2 to 3 cups chicken broth
1 turkey (16 pounds)
1 pound sliced bacon, divided

Directions

1

In a large skillet, cook sausage and onion until meat is no longer pink; drain. Transfer to a large bowl; add the stuffing, apples, raisins, butter, poultry seasoning and pepper flakes. Add broth; toss to combine.
2

Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Place several bacon strips over the turkey.
3

Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon strips (discard cooked bacon or save for another use). Bake 3-1/2 to 4 hours longer or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4

Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving.