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Recipe: Turkey with Sausage and Cornbread Stuffing (oven bag)

Main Dishes - Chicken, Poultry
TURKEY WITH SAUSAGE AND CORNBREAD STUFFING

1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
Sausage and Sage Cornbread Stuffing (see recipe below)

Preheat oven to 350 degrees F.

Shake flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray to reduce sticking, if desired.

Add celery and onion to oven bag.

Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with Sausage and Cornbread Stuffing (see recipe below). Brush turkey with oil. Place turkey in bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2-inch slits in top.

Bake until meat thermometer reads 180 degrees F, 2 1/2 to 3 hours for a 12 to 16 lb. turkey; 3 to 3 1/2 hours for a 16 to 20 lb. turkey; and 3 1/2 to 4 hours for a 20 to 24 lb. turkey. Let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey.

SAUSAGE AND CORNBREAD STUFFING

5 cups each dry bread and cornbread, cut in cubes
2 cups each chopped onion and celery
1/2 cup melted butter or margarine, divided
1 teaspoon minced garlic
1 pound smoked sausage, casing removed and sausage crumbled
1 (14 oz.) can chicken broth
4 eggs, beaten
1 tablespoon each dried sage and poultry seasoning
1 teaspoon salt

Combine dry bread and cornbread cubes in large bowl; set aside.

In large skillet, lightly brown onion, celery, garlic and 1/4 cup butter over medium heat until tender.

Add sausage; cook about 10 minutes until done.

Add mixture to bread cubes. Stir in remaining ingredients; mix well.

Lightly stuff turkey with 1 1/2 to 2 cups stuffing.

Spread reminding stuffing in a 13x9x2-inch pan lined with Reynolds Wrap Release Non-stick Foil with non-stick (dull) side toward food.

Bake remaining stuffing in preheated 400 degree F oven, 25 to 30 minutes until lightly browned.

TO SERVE:
Cut in squares.

Source: Reynolds Kitchens
MsgID: 3141842
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Recipes (9)
Board: Daily Recipe Swap at Recipelink.com
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