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Sandra Lee's NEW Semi Homemade Recipes


Turkey with Sausage Cornbread Stuffing


sandrabook

Holiday entertaining is a great way to enjoy the season and make memories with friends and family. No one knows this better than Sandra Lee, Food Network star and best­selling author of 17 cookbooks.

She can take any holiday menu from good to gourmet quickly and affordably.

A festive feast doesn't have to cost a lot or require special shopping — start by looking in your pantry and refrigerator. Sandra Lee finds that staples such as Johnsonville sausage make recipes more flavorful and saves time. "A delicious side dish can make any meal sing," she says. "The Semi-Homemade Sausage and Cornbread Stuffing recipe is simple — the extra flavor comes from the sausage."
This recipe is found in her new book, "Semi-Homemade Fast-Fix Family Favorites."

Turkey With Sausage

turkey
Cornbread Stuffing

From "Semi-Homemade Fast-Fix Family Favorites," by Sandra Lee
Serves: 8-10, Prep: 45 min., Baking: 4 hrs, Standing: 15 min.
1 (12-pound) turkey, thawed

1 box (8.5-ounce) cornbread mix
1 pound Johnsonville Italian Mild All Natural Ground Sausage

1 cup chopped celery

1/2 cup chopped green onions

2 tablespoons poultry seasoning
1 can (10.5-ounce) chicken with rice soup
1 stick (1/2 cup) softened butter

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

Salt and freshly ground pepper

1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.

2. Meanwhile, prepare cornbread from mix, accord­ing to package directions. Cool com­pletely in pan. While corn- bread bakes, brown sausage in a medium skillet over medium heat. Stir sausage frequently while browning to break up any large clumps.

3. Crumble cooled cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, com­bine cornbread, cooked sausage, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff in turkey cavities.

4. Generously cover turkey completely with softened butter. Tent with aluminum foil and bake according to package instructions. One hour before bird is done, remove foil and baste. The turkey is done when the internal temper­ature registers 170°F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160°F in the center.

5. Remove turkey from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165°F in center and the temperature in the thigh will rise to 180°F.

6. While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with salt and pepper, to taste.

7. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

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