Roasted Turkey with Sausage Stuffing

Ingredients

For the Turkey

• 1 whole turkey (12 to 14 lbs), thawed if frozen
• 3 Tbsp Borsari Olive Oil
• 2 Tbsp Borsari Savory Seasoning
• Freshly ground black pepper, to taste

For the Stuffing

• 1 lb Italian sausage, casings removed
• 2 Tbsp Borsari Olive Oil
• 1 large onion, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried cranberries
• 8 cups cubed day-old bread
• 2 ½ cups chicken broth
• 2 tsp Borsari Savory Seasoning
• 2 eggs, beaten
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven: Set to 325°F.
2. Prepare the stuffing: In a large skillet, heat Borsari Olive Oil and cook sausage until browned. Add onion, celery, and garlic; cook until softened. Stir in cranberries, bread cubes, chicken broth, and Borsari Savory Seasoning. Remove from heat and mix in eggs. Set aside to cool slightly.
3. Season the turkey: Pat the turkey dry with paper towels. Rub skin with Borsari Olive Oil and sprinkle generously with Borsari Savory Seasoning and black pepper.
4. Stuff and roast: Loosely spoon stuffing into the turkey cavity (do not overpack). Place turkey on a rack in a roasting pan. Roast for 3 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F.
5. Rest and serve: Transfer turkey to a cutting board, tent with foil, and let rest 20 to 30 minutes before carving. Garnish with parsley and serve alongside the cranberry sausage stuffing.

Pro Tips

• Make stuffing ahead: The stuffing can be made a day in advance and refrigerated until ready to use.
• Extra stuffing: Bake any leftover stuffing in a separate casserole dish for 30 minutes at 350°F.
• Keep it juicy: Baste the turkey every 30–40 minutes with pan juices for extra moisture and flavor.