Turkey With Corn Sausage Stuffing Recipe

Name: Turkey With Corn Sausage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cubed day-old bread; 1 pound bulk pork sausage, cooked and drained; 3 medium onions, chopped; 1 can (14-3/4 ounces) cream-style corn; 2 tablespoons minced fresh parsley; 1-1/2 teaspoon poultry seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 turkey (10 to 12 pounds); Melted butter; 2 teaspoons chicken bouillon granules; 2 cups boiling water; 1/4 to 1/3 cup all-purpose flour

Servings: persons

8 cups cubed day-old bread
1 pound bulk pork sausage, cooked and drained
3 medium onions, chopped
1 can (14-3/4 ounces) cream-style corn
2 tablespoons minced fresh parsley
1-1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 turkey (10 to 12 pounds)
Melted butter
2 teaspoons chicken bouillon granules
2 cups boiling water
1/4 to 1/3 cup all-purpose flour

1
In a large bowl, combine the first eight ingredients. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter.
2
Bake, uncovered, at 325u00b0 for 2-3/4 to 3 hours or until a thermometer reads 165u00b0 when inserted in center of stuffing and the thigh reaches at least 170u00b0. Bake additional stuffing, covered, for 45-50 minutes or until heated through.
3
When the turkey begins to brown, baste with drippings; cover loosely with foil if turkey browns too quickly. Cover turkey and let stand for 20 minutes before removing stuffing and carving.
4
For gravy, dissolve bouillon in water; set aside. Transfer turkey to warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and stuffing.

1781

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cups cubed day-old bread, 1 pound bulk pork sausage, cooked and drained, 3 medium onions, chopped, 1 can (14-3/4 ounces) cream-style corn, and more.

Yes, Turkey With Corn Sausage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey With Corn Sausage Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions