Roasted Turkey with Cranberry Sausage Stuffing
A delicious turkey recipe for Thanksgiving
- 15-20 # Turkey fresh or thawed
- Soften Butter as needed
- Borsari Original or Borsari Orange Ginger per taste
- 1 large onion diced
- 1 large stalk celery diced;
- 2 cloves garlic minced
- 1/2 cup dried cranberries
- 1 one pound roll sausage Jimmy Dean or Maple Farm found in freezer section
- 1 box bread stuffing plain or sourdough (enough for 15-20 pound turkey)
- 1/8 teaspoon Borsari Original Seasoning
Remove giblet bag and neck from turkey cavity.
Rinse turkey inside and out with cold water. Thoroughly dry bird inside and out with paper towels.
Rub entire outside of bird generously with buttter.
Sprinkle outside of turkey with BORSARI seasoning. Pat to set seasoning. If not stuffing the bird, sprinkle BORSARI inside cavity.
Cook according to directions on turkey package for stuffed (or unstuffed turkey)
Dried Cranberry Sausage Stuffing Instructions
Crumble sausage roll and sauté on medium heat until cooked thoroughly. Remove sausage and drain on a plate with a paper towel.
Add one tablespoon of oil to the pan and sauté onion and celery and cook until tender. Add minced garlic and cook for about one minute until you can smell the garlic. Remove from the heat.
In a large bowl, add sausage, onion, celery, garlic and dried cranberries.
Following directions on stuffing box, mix stuffing omitting the vegetables and seasoning pack if it contains one (add the butter and water the box calls for) and add to the bowl. Mix all ingredients well. Sprinkle Borsari seasoned salt on stuffing mix and mix well.
Allow stuffing to cool completely before stuffing the turkey.
You can substitute the dried cranberries for 1 cup fresh chopped cherries. If you make gravy using chicken stock or chicken broth, make certain you are using “no sodium or low sodium”. There is enough salt in the Borsari seasoning to season your gravy.