Sausage Stuffing

 500 grams of maple leaf pure pork sausage (frozen in plastic wrap in store)
 Bread cubes (or crumbs at least 500 grams)
 2 tablespoons cooking oil
 1 medium onion diced
 2 stalks celery diced
 2 gloves garlic – minced
 225 grams of mushrooms
 Poultry seasoning – 1 teaspoon
 Salt & Pepper
 Chicken stock (either premade 500 ml or dry – OXO
 Parsley – 1 teaspoon

Preparation:
- Defrost sausage meat (overnight in fridge is best), crumble and sauté in frying pan
– drain when finished, set aside
-Heat cooking oil in pan and add diced garlic, onions and celery – sauté until onions are soft and
translucent.
- Add sausage meat and poultry seasoning to pan and continue cooking until everything is well blended
together, salt and pepper taste. Set as to cool.
- In a large bowl, empty bread crumbs, parsley and add cooled sausage meat combo. Mixed together and
add chicken stock slowly to increase the moisture level. The combo should be damp not gooey.
- Pre heat oven to 350 degrees
- Set aside mixture and prepare turkey.
- Unfold drumsticks of the bird to allow access to the main cavity
-Remove neck and giblet bag from the turkey. Neck is usual in the big cavity and giblets are in the small
one at the other end of the bird.
-Rinse inside of bird with cold water and let drain out (or dry with paper towel)
-Take handfuls of stuffing and start filling the two cavities (if using stuffing bag, insert bag first before
putting in stuffing).
-Once both cavities are filled, fold the drumsticks back under skin flap.
- Place turkey in roasting pan. If lifting strings were provided, lay those out in the pan before placing the
turkey in the pan.
-Season outside of bird with poultry seasoning, salt and pepper
-Cooking for 30 – 45 minutes with lid to brown skin, cover and cook the remaining time.

Cooking time is about 40 minutes per kilogram. (This is very iffy, use a meat thermometer to confirm
when cooked), check back of turkey wrapper for cooking times. If it is a 5 kg turkey it should take about
three hours to cook)

Check bird after two hours, baste if needed. Once the turkey looks like the drumsticks are falling away
from the bird, use your thermometer to check inner temperature. Stick the thermometer in fattest part of
the breast.
Once turkey is cooked, removed from oven, leave covered and let rest for 10 – 15 minutes. At this time,
draw off any excess turkey juices to make gravy. You should have at least 1 cup of juice (use water if you
don’t have enough juice), put juice in a small pot and add a turkey gravy mix, follow directions on the
package.