Italian Christmas Turkey

1. 1

   In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness.

2. 2

   Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

3. 3

   Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper.

4. 4

   Bake, uncovered, at 325u00b0 for 3-3/4 to 4-1/4 hours or until a thermometer reads 165u00b0 when inserted in center of stuffing and the thigh reaches at least 170u00b0, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

5. 5

   Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160u00b0. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.