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Date Posted: 19:49:38 11/07/01 Wed
Author: Lisa M
Author Host/IP: 24.4.252.5
Subject: Sausage- Apple Stuffing

1/2 lb. bulk pork sausage (or you can substitue chicken for chicken and apple stuffing)
1/2 cup chopped onion
1/2 cup chopped celery
8 cups (about 14 oz.) unseasoned stuffing cubes
2 tablespoons finely chopped fresh parsley
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine or butter, melted
2 cups chopped peeled apples
2/3 cup raisins
2 cups chicken broth or water


FIRST: Heat oven to 325°F. In small skillet, brown pork sausage with onion and celery. Do not drain.
THEN, In large bowl, combine stuffing cubes, parsley, poultry seasoning, salt, pepper and margarine; mix well. Add apples, raisins, broth and sausage mixture with drippings; mix well.
THIRDD< Remove giblets and neck from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Spoon stuffing loosely into neck and body cavities of turkey; do not pack tightly. Set aside remaining stuffing. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
OK...Place stuffed turkey, breast side up, in roasting pan. Insert meat thermometer so bulb reaches center of thickest part of thigh but does not rest on bone. Tent foil loosely over turkey.

Bake at 325°F. for 3 1/2 to 4 1/2 hours or until internal temperature reaches 180°F. and leg joint moves easily, removing foil during last 30 to 60 minutes of baking. Baste with drippings several times during baking.

Meanwhile, while turkey is baking, mix remaining stuffing with additional chicken broth or water to moisten. Spoon into slow cooker. Cover; cook on HIGH setting for 30 minutes. Reduce setting to LOW; cook until serving time. Mix lightly before serving.

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