Italian Turkey Stuffing
Ready in 1 hours 15 minutes
Serves : 18
By John fv
4 Tablespoon Olive Oil
2 Large Onion; Roughly Chopped
4 Stalks Celery; Chopped Roughly
1 1/2 Lbs Ground Beef; Lean
1 1/2 Pounds Italian Sausage Links; Casing removed and broken
3 Cups Bread Crumbs; Seasoned
3 Cups Bread Crumbs
1 Cup Chicken Broth; Defatted
4 Each Eggs; Lightly Beaten
1 Teaspoon Poultry Seasoning
1/4 Teaspoon Seasoned Salt; or regular salt
2 Tablespoons Italian Salad Dressing
3/4 Teaspoon Sage; Rubbed
1/2 Teaspoon Ground Pepper
1/2 Cup Butter; Melted
1 1/2 Cup Parmesan Cheese; Grated
1 Cup Parsley; Chopped Fine
7 Cloves Garlic; Chopped
Heat olive oil in medium sauté pan.
Stir in onion and celery and cook over medium heat until transparent.
Transfer to a large bowl and set aside.
Sauté beef, and sausage, breaking up until no longer pink.
Remove with a slotted spoon to a separate bowl and set aside.
Let cool slightly.
Use a large soup pot to combine cooled meat and onion/celery mixture.
Add chicken broth and mix well.
Stir in eggs.
Add seasonings (poultry seasoning, seasoned salt, Italian dressing, sage, pepper, parsley).
Add Parmesan cheese and garlic.
Pour over butter and mix well.
Add 4 cups of bread crumbs. Mix well.
Add more bread crumbs until consistency of meatballs ….slightly on drier side.
Dry inside of Turkey with toweling paper.
Stuff turkey filling up all space, and put remainder into a casserole dish.
Casserole must be at least 160 degrees when done.
Rub butter or olive oil over entire turkey.
Cover turkey with aluminum foil.
Cook for 20 minutes per pound on 325 degrees covered.
Cook 1/2 hour uncovered while basting until brown on top.
Internal temperature should be 160 degrees F when done.
Note: prep time above does not include time to cook your turkey.