Roasted Turkey with Artichoke-Sausage Stuffing

Total Time:
5 hr 20 min
30 min
10 min
4 hr 40 min

4 servings

  • 1 pound sweet Italian sausage, casing removed
  • 2 cups sliced mushrooms, button or cremini
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed)
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup grated Parmesan
  • 1/2 cup freshly chopped parsley leaves
  • 1 1/2 cups reduced-sodium chicken broth, or more as needed
  • 1 turkey (about 12 pounds), giblets removed and discarded
  • Salt and freshly ground black pepper
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons freshly chopped rosemary leaves
Watch how to make this recipe.
  • Preheat oven to 450 degrees F.

  • Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.

  • Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.

  • Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).

  • Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.

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