Roast Turkey With Sausage Stuffing contributed by Randy Rowley



1 mature turkey

1 1/2 pounds bulk pork sausage

2 stalks celery, diced

3 eggs

2 bags croutons

2 sticks butter


Cheese cloth

Remove giblets from turkey and wash well inside and out.  To make the stuffing, cook the sausage in a skillet and drain grease.  Allow to cool, then mix with croutons, eggs and celery.  Stuff the turkey and sew or skewer closed.  Melt two sticks of butter. Soak cheese cloth in the butter and place over breast.  Place in an uncovered roasting pan and bake at 350 degrees.  Baste with natural juices every 30 to 45 minutes or until turkey is done (usually three or four hours).  Mix a little cornstarch with water to make a paste consistency.  Pour into a fry pan and add strained natural juices.  Heat the mixture over low heat, stirring with a wire whisk to make a golden-brown gravy.  Serves 10 to 15.

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