Entree: United States – North America – Roast Turkey with Sausage and Sage Stuffing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 25 min

Total 3 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole turkey, approx. 6.5 lb (3.0 kg) total
- 10 oz (285 g) bulk pork sausage, removed from casings
- 6 cups (180 g) stale bread cubes
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 stalks celery, finely chopped (about 4 oz (115 g))
- 2 tbsp (30 ml) fresh sage, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tsp (5 g) dried thyme
- 1 1/4 cups (300 ml) low-sodium chicken or turkey stock, plus extra if needed
- 4 tbsp (60 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- Salt and black pepper to taste
- For gravy:
- Pan drippings from roasting
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) warmed stock

Show original ingredient measurements

- 1 whole turkey, approx. 6.5 lb (3.0 kg) total
- 10 oz (285 g) bulk pork sausage, removed from casings
- 6 cups (180 g) stale bread cubes
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 stalks celery, finely chopped (about 4 oz / 115 g)
- 2 tbsp (30 ml) fresh sage, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tsp (5 g) dried thyme
- 1 1/4 cups (300 ml) low-sodium chicken or turkey stock, plus extra if needed
- 4 tbsp (60 g) unsalted butter, divided
- 1 tbsp (15 ml) olive oil
- Salt and black pepper to taste
- For gravy:
- Pan drippings from roasting
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) warmed stock

Instructions

1. Preheat oven to 325°F (165°C). In a skillet, heat olive oil and 1 tbsp (15 g) butter over medium heat. Cook pork sausage, breaking up with a spoon, until browned and cooked through, 6–8 minutes. Transfer to a bowl and drain excess fat if needed.
2. In the same skillet, add remaining 3 tbsp (45 g) butter and sauté onion and celery until softened, 6–8 minutes. Add to the bowl with sausage; stir in bread cubes, sage, parsley, thyme, and 1 1/4 cups (300 ml) stock to moisten. Season with salt and pepper.
3. Loosely fill the turkey cavity with sausage stuffing (do not pack tightly). Truss the turkey; rub skin with a little melted butter and season with salt and pepper.
4. Place turkey on a rack in a roasting pan and roast until thigh reaches 165°F (74°C), about 2–2 1/2 hours for a 6.5 lb (3.0 kg) bird. Baste occasionally with pan juices.
5. Remove turkey and tent with foil; rest 20–30 minutes. For gravy, pour pan drippings into a saucepan, skim off excess fat leaving about 2 tbsp (30 ml). Whisk in flour and cook 1–2 minutes, then whisk in 1 1/2 cups (360 ml) warmed stock until smooth and thickened. Season to taste.
6. Carve turkey and serve with sausage stuffing and gravy; cranberry sauce optional.