Turkey with Sausage Walnut Stuffing is preserved from a magazine clipping mounted on card in the Poultry section of My Mom's Recipe Box. Every supplied side is included with the faithful transcription.
Original Recipe Card
Ingredients
- 1/2 lb. bulk pork sausage
- 1/2 cup margarine or butter
- 2 stalks celery, sliced
- 1 large onion, chopped
- 1 can (14 1/2 oz.) Swanson® Ready to Serve Clear Chicken Broth
- 1 bag (14 oz.) Pepperidge Farm® Cubed Country Style Stuffing
- 1 medium apple, cored and chopped
- 1/2 cup chopped California walnuts
- 12 to 14 lb. turkey
Directions
1. In saucepan over medium-high heat, cook sausage until browned, stirring to separate meat. Add margarine, celery and onion and cook until tender.
2. Add broth. Heat to a boil. Remove from heat. Add stuffing, apple and walnuts and mix lightly.
3. Stuff and roast turkey according to directions on turkey package.* Serve with gravy. Serves 12 to 16.
*Bake any remaining stuffing in covered casserole with turkey 30 min. or until hot.
To make gravy: In roasting pan, mix 1/4 cup turkey drippings and 1/4 cup all-purpose flour. Gradually add 1 can (14 1/2 oz.) Swanson® Ready to Serve Clear Chicken Broth. Cook over medium heat until mixture boils and thickens, stirring constantly. Makes 2 cups.
Yield
Serves 12 to 16.
Preservation Notes
The original magazine clipping mounted on card has been preserved as scanned in the Poultry section of My Mom's Recipe Box.
Notes From the Original
Prep Time: 30 min. • Cook Time: 4 1/2 to 5 hr.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
