Roasted Turkey with Cornbread and Sausage Stuffing
60% автентично · American-Bulgarian Fusion
A creative twist on the traditional Bulgarian dish, this version incorporates American cornbread and savory sausage into the stuffing, adding a unique texture and flavor profile. It offers a comforting and hearty alternative to the classic bread stuffing.
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Съставки
- Whole turkey1 (12-15 lb)
- Cornbread1 loaf, cubed
- Bulk pork sausage1 lb
- Onions1 large
- Celery stalks2
- Butter1/4 cup
- Chicken broth1.5 cups
- Fresh sage1 tbsp, chopped
- Fresh thyme1 tsp, chopped
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
Стъпки
- 1
Preheat oven to 325°F (160°C). Rinse turkey and pat dry. Season cavity with salt and pepper.
- 2
Prepare stuffing: Brown sausage in a skillet, breaking it up. Drain excess fat. Sauté chopped onions and celery in butter until softened. In a large bowl, combine cubed cornbread, cooked sausage, sautéed vegetables, herbs, salt, and pepper. Moisten with broth.
- 3
Stuff the turkey cavity loosely with the cornbread and sausage mixture. Truss the turkey if desired.
- 4
Rub the outside of the turkey with olive oil, salt, and pepper. Place turkey on a rack in a roasting pan.
- 5
Roast the turkey for approximately 13-15 minutes per pound, basting occasionally. If stuffing is cooked separately, bake in a separate dish.
- 6
Turkey is done when a meat thermometer registers 165°F (74°C) in the thigh.
- 7
Let the turkey rest for 20-30 minutes before carving. Serve with stuffing.
