Ingredients
1/3 cup unsalted butter, softened3 tablespoons minced fresh thyme1 teaspoon salt1/4 teaspoon pepper1 turkey (12 to 14 pounds)STUFFING:1 pound bulk Italian sausage3 cups chopped cabbage1 large carrot, shredded1 celery rib, chopped1 small onion, chopped2 tablespoons half-and-half cream3/4 teaspoon poultry seasoning1/4 teaspoon salt1/8 teaspoon pepper3 cups seasoned stuffing cubes1 egg, lightly beaten2/3 to 3/4 cup chicken broth
Preparation
In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together.
Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings.
For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper.
Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11x7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing.
