© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY SAUSAGE
1/2 lb GROUND TURKEY BREAST
1/4 c unsalted butter
1 lb chopped sweet onion
2 c finely chopped celery
2 tbsp chopped fresh sage leaves
3 c dry 1/4-inch bread crumbs
1 c minced fresh parsley leaves
3 Large eggs, beaten lightly
1-1/2 tsp sea salt
1-1/2 tsp freshly ground black pepper
1 (13-14 lb) WHOLE TURKEY, fresh or thawed if frozen
As needed unsalted butter
As needed sea salt and cracked black pepper
As needed fresh sage leaves for garnish
SAGE SAUSAGE STUFFING
Sauté sausage and ground turkey until turkey is no longer pink. Transfer to a large bowl when cooked through.
Add butter to skillet and sauté onions, celery and sage until vegetables are softened.
Let the sausage and vegetable mixture cool. Add all the remaining ingredients and gently mix to combine.
Immediately stuff turkey. Additional stuffing may be baked in a baking dish. Cook until the internal temperature reaches 165 degrees F.
STUFFING & ROASTING TURKEY
Debone turkey.
Stuff turkey with Sage Sausage Stuffing.
Tuck the wings under the turkey and tie the legs together using oven-safe kitchen twine.
Generously butter the turkey. Season with sea salt and cracked black pepper.
Place on a V-shaped rack in a shallow roasting pan.
Place in a preheated 425 degree F oven for 35 minutes. Reduce the oven temperature to 325 degrees F. Loosely tent with a fold of heavy-duty aluminum foil. Continue to roast for 2-1/2 to 3 hours, basting every 30 minutes. Roast until the internal temperature of both the turkey and stuffing reach 165 degrees F.
Let rest for 20-30 minutes before carving.
Remove the twine.
Carve the turkey and garnish with fresh sage leaves.