My Great Recipes - Roasted Turkey Stuffed Two Ways

[LGreget]

Looking for the above recipe card I have misplaced mine yet again. If someone can please post the recipe or photocopy of the card I would greatly appreciate it. One of the stuffing recipes is for the sausage stuffing that's the one I'm looking for.

Thank you!

Lisa

[Zeldaz]

Lisa, I hope you find what you are looking for, but I have to suggest that you enter the recipes into the database here so that you never lose them again! You can keep them private if you don't want to make them public.

[LGreget]

Thanks I will do that.

[1Steve]

LGreget wrote:
Looking for the above recipe card I have misplaced mine yet again. If someone can please post the recipe or photocopy of the card I would greatly appreciate it. One of the stuffing recipes is for the sausage stuffing that's the one I'm looking for.

Thank you!

Lisa

Lisa I answered the Email you sent me, but will post my answer here as well to make sure you see it:

HI Lisa,

Yes I have it!

BTW it's Poultry section 9 card 90 in my set
Roast turkey - Stuffed 2 Ways
For 10-12 servings you will need 1 turkey 8 to 10 lbs.

Here is the sausage stuffing from the back of the card:
Sausage Stuffing:
Saute 1 lb pork sausage and 1/2 lb ground beef in skillet until browned. Drain fat. Remove meat. In heated 1/2 cup butter or margarine, saute 1/2 lb sliced mushrooms, 2 stalks chopped celery, 1 chopped onion, and 2 cloves garlic, minced or pressed, about 5 min, stirring. Cool. Combine mixture with 1 cup chicken broth, 1/2 cup red wine, 1 Tbs. dried sage leaves and 1 slightly beaten egg, mixing lightly. Stir in 6 cups bread cubes tossing lightly.

Preparation:
1. Rinse turkey inside and out with cold water. drain and pat dry with paper toweling.

2. Prepare stuffing of your choice. Stuff turkey but do not pack it. Truss turkey. Brush surface lightly with oil or butter.

3. Place turkey breast side up, on rack in roasting pan. insert meat thermometer between breast and thigh, avoiding bone. Cover turkey loosely with foil. Do not add water to pan.

4. Roast at 325ºF for about 31/2 hrs., basting occasionally with the oil or butter. Remove foil the last 30 minutes of roasting for browning. Turkey is done when thermometer registers 180ºF to 185ºF. Let turkey rest 30 min. before carving.

You didn't ask for the almond stuffing, so I didn't type it. If you want that one too let me know.

Happy Thanksgiving.

Steve