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Meats & Seafood - Turkey with Sausage-Pecan Stuffing

  • 4 medium onions
  • 1 pound bulk pork sausage
  • 2 (6-ounce) packages herb stuffing mix
  • 2 1/2 cups chicken broth
  • 1 (15-ounce) package golden raisins
  • 1 cup pecan halves
  • 6 celery ribs, chopped
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (12- to 14-pound) turkey, cleaned, dried thoroughly
  • Additional salt and pepper
  • Melted butter

Slice two onions; set aside. Chop remaining onions. In a large skillet, brown sausage together with chopped onions; drain. Add herb packet from the stuffing mix. Stir in raisins, pecans, celery, and seasonings; simmer for 10 minutes.
Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes. Season turkey inside and out with salt and pepper. Place reserved onions inside turkey. Add 6 to 7 cups stuffing. Place remaining stuffing in a greased 11/2-quart baking dish; cover and refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in roasting pan. Bake, uncovered, at 325° for 4 to 41/2 hours or until a meat thermometer reads 185°, basting often with butter. When the turkey begins to brown, baste if needed and cover lightly with aluminum foil. Bake reserved stuffing, covered, for one hour; uncover and bake 10 minutes more.
Allow turkey to stand for 15 minutes before carving.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
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