Thanksgiving Turkey and Stuffing
Turkey
Ingredients
Tom Turkey (size depends on how many servings you want, usually ½ lb. per serving)
butter, melted
salt and pepper
rosemary sprigs
Directions
- Remove neck, liver etc…
- Brush melted butter over turkey.
- Salt and pepper both inside and outside of turkey.
- Place rosemary under the wings and inside turkey.
- Place in plain brown paper bag- staple closed.
- Put on rack in pan.
- Cook 325’ for 15 min/pound.
Stuffing
1 lb package hot Italian sausage
1 lb package sage sausage (or mild Italian)
1 whole onion, chopped
1 stalk celery, chopped
dry bread crumbs or stuffing mix
8 to 16 oz chicken broth
Directions
- Cook the sausages together in skillet, set aside on plate to drain.
- Sauté onion in pan till translucent.
- Sauté celery in pan until browned a little.
- Mix sausage, onion and celery together.
- Mix bread crumbs or stuffing mix with chicken broth - we like it more wet than dry (you may have to eyeball that part).
- Mix all together and put in greased casserole dish.
- Bake at 350’ for 30 - 45 minutes until brown on top.