Turkey With Sausage, Apricot, And Sage Stuffing

1. 1

   Preheat oven to 325u00b0.

2. 2

   Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.

3. 3

   Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.

4. 4

   Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks. Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.

5. 5

   Bake at 325u00b0 for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165u00b0, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.

6. 6

   Increase oven temperature to 350u00b0. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks.

* Per serving · 4 servings · Values may vary.