Average Rating: 3.666666TOTAL TIME: Prep: 30 min. Bake: 3 hours + standing
YIELD: 24 servings (12 cups stuffing).Ingredients
- 2 pounds Italian turkey sausage links, casings removed
- 6 cups chopped cabbage
- 3 medium carrots, shredded
- 2 celery ribs, chopped
- 1/3 cup chopped onion
- 3 cups stuffing mix
- 3 cups seasoned stuffing cubes
- 1 cup reduced-sodium chicken broth
- 6 tablespoons egg substitute
- 1/4 cup half-and-half cream
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1 turkey (12 pounds)
Instructions
- 1. In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
- 2. Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.
- 3. Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a 13x9-in. baking dish coated with cooking spray; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together.
- 4. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
- 5. Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
Nutrition Facts
1 each: 317 calories, 10g fat (3g saturated fat), 109mg cholesterol, 568mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 41g protein.
Diabetic Exchanges: 5 lean meat, 1 starch.
