Turkey With Sausage And Orange Corn Bread Stuffing
|Country sausage||4 Ounce (Half Roll)|
|Turkey||14 Pound, thawed if frozen|
|Orange corn bread||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Dried thyme leaves||1 Teaspoon|
|Turkey broth/Chicken broth||1 1⁄4 Cup (20 tbs)|
Prepare Orange Corn Bread.
Cool and crumble; set aside.
Preheat oven to 325 °F.
To make stuffing, cook sausage, onion, green pepper and celery in large skillet until meat is browned and vegetables are tender.
Combine sausage mixture, eggs, thyme and salt in large bowl.
Add corn bread; toss to mix.
Add enough broth to moisten; toss.
Prepare turkey for roasting; stuff neck and body cavities lightly.
Roast immediately according to package directions, or roast turkey unstuffed and place stuffing in greased 21/2-quart casserole.
Cover casserole and bake alongside turkey 1 hour or until hot.