Roast Turkey With Sausage Cabbage Stuffing Recipes

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.

ROAST TURKEY WITH SAUSAGE STUFFING

Steps:

• Heat oven to 325°F.
• Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
• Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
• Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.

TURKEY WITH SAUSAGE STUFFING

Steps:

• Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

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.

TURKEY SAUSAGE CABBAGE ROLLS

Steps:

• In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly., In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly. , Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top., Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).

ROAST TURKEY

Steps:

• Remove the turkey from the refrigerator an hour or two before cooking it, and rinse and pat very dry with paper towels. Allow to sit on a rack in its roasting pan to come to room temperature.
• Preheat oven to 450. Rub turkey with salt and pepper, inside and out. Using a fork, mix butter, lemon zest, rosemary, sage and thyme in a small bowl. Rub this herb butter all over the turkey, inside and out.
• Place onion, orange and lemon inside the turkey cavity. Tuck the tips of the wings under the bird, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
• Reduce oven to 325. Baste the turkey with pan juices, and add a cup of water to the pan if it is looking dry. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours total. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.