Turkey With Sausage-Cornbread Stuffing

20 ingredients
7 steps

Ingredients

  • 2-1/2 cups yellow cornmeal
  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 6 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 2 large eggs
  • 2 cups 2% milk
  • 6 tablespoons canola oil
  • 1 pound bulk sage pork sausage
  • 1 bunch celery, chopped
  • 2 medium onions, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup butter, cubed
  • 1 can (49-1/2 ounces) chicken broth
  • 2 to 3 tablespoons rubbed sage
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 turkey (14 to 16 pounds)
  • Additional butter, melted

Directions

  1. 1
    In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased
  2. 2
    . Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
  3. 3
    In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture.
  4. 4
    Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
  5. 5
    Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.
  6. 6
    Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).
  7. 7
    Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.

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