Updated Thursday, October 23rd, 2008
Total Time: 5
Yield: 8 cups
If you prefer to cook your cornbread-and-sausage stuffing separately, butter a casserole pan and fill it with stuffing. Cover the top with foil, and bake with the turkey 1 hour.
Heat oven to 425 degrees. Place turkey on a roasting rack in a large roasting pan. Fill turkey with Cornbread-and-Sausage Stuffing. Tie legs together with butcher's twine. Tent turkey breast with foil. Roast 30 minutes. Turn oven temperature down to 350 degrees and roast 1-1/2 hours. Remove foil and roast 30 minutes. Begin checking internal temperature at the thigh and cook to 165 degrees (usually about 10-20 minutes longer). Remove from oven and tent with foil. Let rest 20 minutes before carving.
In a medium sauté pan over medium heat, cook sausages, breaking them apart into 1/2-inch pieces as they cook. Drain and discard rendered oil and remove sausages to a plate. Wipe pan clean and heat oil or butter over medium setting. Add onion, carrots, and celery and cook about 10 minutes or until softened. Transfer to a large mixing bowl. Add herbs, cornbread, and chicken stock. Cool to room temperature.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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