Ingredients
1 pound bulk pork sausage1 large onion, chopped3 celery ribs, chopped8 cups soft bread crumbs2 cups diced peeled ripe pears (about 2 medium)1 cup chicken broth1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon rubbed sage1 turkey (10 pounds)
Preparation
In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage.
Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
