Best 2 Roasted Turkey With Artichoke Sausage Stuffing Recipes

Thanksgiving and Christmas are incomplete without the traditional roasted turkey. This roasted turkey recipe takes the center stage with its enticing aroma and flavors. The secret lies in the artichoke sausage stuffing, a delightful combination of savory Italian sausage, tender artichoke hearts, aromatic herbs, and tangy cranberries. The result is a moist and succulent turkey that is sure to impress your family and friends. Along with the turkey, this article also features recipes for a rich and flavorful gravy, a creamy mashed potato casserole, and a refreshing cranberry sauce. These recipes are not only delicious but also easy to follow, making them perfect for home cooks of all levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a feast fit for a special occasion.

Let's cook with our recipes!

HERB-ROASTED TURKEY WITH CHESTNUT-AND-SAUSAGE STUFFING

Herb-Roasted Turkey with Chestnut-and-Sausage Stuffing image

The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Yield Serves 10 to 12

Number Of Ingredients 6

Ingredients

1 whole turkey (16 to 18 pounds), giblets removed, turkey brought to room temperature (no more than 2 hours)
1 stick (1/2 cup) unsalted butter, room temperature
Kosher salt and freshly ground pepper
8 small sprigs fresh flat-leaf parsley
12 fresh sage leaves
5 cups Chestnut-and-Sausage Stuffing

Steps:

Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan.
Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible).
Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast.
Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings.
Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.)
Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.

ARTICHOKE-SAUSAGE STUFFING / DRESSING

Artichoke-Sausage Stuffing / Dressing image

from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!

Provided by mikey ev

Categories Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb turkey sausage, casing removed (or Italian sausage)
2 cups sliced mushrooms (button or cremini)
1/2 cup yellow onion, chopped
2 garlic cloves, minced
2 teaspoons poultry seasoning
1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup parmesan cheese, grated
1/2 cup fresh parsley leaves, chopped
1 1/2 cups reduced-sodium chicken broth (or more as needed)

Steps:

Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°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.
Bake stuffing at 325°F for 30 minutes in shallow baking dish.
** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.

Tips:

Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 4-5 pounds of turkey. If you're short on time, you can thaw the turkey in a cold water bath, changing the water every 30 minutes.
Dry the turkey before roasting: Pat the turkey dry with paper towels before roasting. This will help the skin crisp up and brown evenly.
Use a well-seasoned roasting pan: A well-seasoned roasting pan will help prevent the turkey from sticking. You can season your roasting pan by rubbing it with a little oil and then heating it in the oven at 400°F for 15 minutes.
Roast the turkey at a high temperature: Roast the turkey at 450°F for the first 30 minutes, then reduce the heat to 350°F and continue roasting until the turkey is cooked through.
Baste the turkey regularly: Baste the turkey with the pan juices every 30 minutes or so. This will help keep the turkey moist and flavorful.
Let the turkey rest before carving: Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the turkey, making it more tender and flavorful.

Conclusion:

This roasted turkey with artichoke sausage stuffing is a delicious and festive dish that is perfect for a holiday meal. The turkey is roasted to perfection, and the stuffing is flavorful and moist. This dish is sure to be a hit with your family and friends.