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Roast Turkey & Herbed Cornbread Dressing
1 pound bulk pork sausage
1 1/2 cups chopped onion(s)
1 cup chopped celery
1/2 teaspoon Garlic Powder with Parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano leaves
6 cups coarsely crumbled cornbread
1/4 cup dry sherry wine
1/3 cup light cream
1 (14 to 16 pound) turkey, thawed
Seasoned Salt
vegetable oil
In large skillet, brown sausage until crumbly; drain fat. Stir in onion and celery; cook for 5 minutes.Mix in Garlic Powder with Parsley, thyme, basil, oregano, cornbread, Sherry and cream.
Rub cavities and outside of turkey witrh Seasoned Salt, using aobut 1/4 teaspoon Seasoned Salt per pound of turkey. Pack dressing loosely into turkey cavities. Skewer openings closed.
Rub outside of turkey with oil and then sprinkle with Seasoned Salt. Insert meat thermometer in thickest part of breast away from bones. Place turkey, breast side-up, on rack in roasting pan.
Roast, uncovered, in 325°F oven for 4 to 5 hours, OR cover with foil and grill on low heat for 16 to 18 minutes per pound. When internal temperature reaches 185°F and turkey is no longer pink, remove and let stand 20 minutes before carving. (Tent loosely with aluminum foil if breast becomes too brown, being careful not to touch meat thermometer). Serves: 10
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