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1
In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together.
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2
Bake at 325u00b0 for 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0. Baste occasionally with pan drippings.
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3
For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
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4
Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper.
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5
Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11x7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
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6
Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing.
