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Turkey with Vegetable Sausage Stuffing

My family is addicted to this stuffing and will have no other! It always turns out deliciously, so your guests are sure to be satisfied. —Alma Winberry, Great Falls, Montana
  • Total Time
    Prep: 30 min. Bake: 3 hours + standing
  • Makes
    24 servings (12 cups stuffing)

Ingredients

  • 2 pounds Italian turkey sausage links, casings removed
  • 6 cups chopped cabbage
  • 3 medium carrots, shredded
  • 2 celery ribs, chopped
  • 1/3 cup chopped onion
  • 3 cups stuffing mix
  • 3 cups seasoned stuffing cubes
  • 1 cup reduced-sodium chicken broth
  • 6 tablespoons egg substitute
  • 1/4 cup half-and-half cream
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 turkey (12 pounds)

Directions

  • In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
  • Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.
  • Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a 13x9-in. baking dish coated with cooking spray; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together.
  • Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
  • Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
Nutrition Facts
1 each: 317 calories, 10g fat (3g saturated fat), 109mg cholesterol, 568mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
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