Lunch: Turkey with Corn Sausage Stuffing Recipe

Ingredients

8 cups cubed day-old bread
1 pound bulk pork sausage, cooked and drained
3 medium onions, chopped
1 can (14-3/4 ounces) cream-style corn
2 tablespoons minced fresh parsley
1-1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 turkey (10 to 12 pounds)
Melted butter
2 teaspoons chicken bouillon granules
2 cups boiling water
1/4 to 1/3 cup all-purpose flour

Instructions

In a large bowl, combine the first eight ingredients. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter.
Bake, uncovered, at 325 ° for 2-3/4 to 3 hours or until a thermometer reads 165 ° when inserted in center of stuffing and the thigh reaches at least 170 °. Bake additional stuffing, covered, for 45-50 minutes or until heated through.
When the turkey begins to brown, baste with drippings; cover loosely with foil if turkey browns too quickly. Cover turkey and let stand for 20 minutes before removing stuffing and carving.
For gravy, dissolve bouillon in water; set aside. Transfer turkey to warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing.

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