Provided by Woman's Day
Put first 6 ingredients in a large bowl or pot; toss to mix.
Heat a large, deep nonstick skillet over medium-high heat. Add next 3 ingredients and, stirring to break up sausage, cook 5 minutes or until sausage is no longer pink and vegetables are crisp-tender. Add broth; bring to a boil.
Add to bowl of stuffing mixture; toss to mix and moisten evenly. Stuff neck and body cavity of turkey; bake the rest (see Note).
Note: After stuffing the bird, you’ll still have extra. Spoon into a greased shallow baking dish. Cover and bake 30 minutes. Uncover and bake 15 minutes longer until lightly browned.
Planning Tip: Prepare apricots and pecans up to 1 week ahead. Bag; store at room temperature. Slice and chop onion, celery and parsley up to 2 days ahead, bag and refrigerate. Make stuffing 1 day ahead. Bag; refrigerate. Stuff bird just before roasting.
Calories 482 Fat 20g Saturated fat 5g Cholesterol 19mg
Sodium 999mg Carbohydrate 63g Fiber 4g
This recipe has been added to the following public cookbooks:
billys notable cooking
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
