Roasted Turkey With Venison Sausage Stuffing
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: > 5 hrs
Ingredients:
14 pounds turkey
***Brine***
2 cups kosher salt
2 gallons water
***Stuffing***
4 tablespoons butter, softened
3 cups bread cubes (or as needed)
1/2 pound venison sausage
1/4 pound mushrooms cooked
4 sprigs fresh sage, minced
salt and pepper, to taste
1/2 onion, diced
1 celery stalk, diced
2 tablespoons butter
Directions:
Brine: Combine salt to water and mix until dissolved in a large container (big enough to hold the turkey) or food-safe plastic bag. Place turkey in the container (brine should cover the bird). Put container into the refrigerator for 4-6 hours.
Stuffing: Cook sausage until browned. Cool and crumble. Heat butter in a saucepan and add onion and celery. Cook until softened. Add mushroom, sausage, sage, salt and pepper, and bread cubes. Mix well. Moisten if need with a little sherry and broth. Let stuffing cool.
Preheat oven to 400 degrees F.
Remove bird from brine. Rinse very well and pat dry. Stuff sausage-bread mixture into body cavity. Rub turkey with softened butter. Place bird in oven, breast side down on a V rack. Cook for 45 minutes.
Reduce oven to 325 degrees F and turn bird over. Roast until breast meat reaches 160 degrees F and legs reach 170 degrees F. Remove from oven and let sit for 30-40 minutes covered with a foil tent.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1905/Roasted-Turkey-With-Venison-Sa121078.shtml
Recipe ID: 91951
Nutrition:
per serving: 637 calories, 20g fat, 8g carbohydrates, 99g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.