5 pounds To 7 lb bone-in turkey — brea
1/4 cup Butter or margarine — melted
24 ounces Bulk pork sausage
2 cups Sliced celery
2 medium Onions — chopped
4 cups Dry bread cubes
2 cups Pecan halves
1 cup Raisins
2/3 cup Chicken broth
2 Eggs — beaten
1 teaspoon Salt
1/2 teaspoon Rubbed sage
1/4 teaspoon Pepper
“Here’s a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender.” ~ Aura Lee Johnson Rinse turkey breast and pat dry. Place with breast side up in a shallow baking dish. Brush with butter. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until the internal temperature reaches 170 degrees. Cover loosely with foil to prevent excess browning if necessary. Meanwhile, in a skillet, cook sausage, celery and onions until the sausage is browned and vegetables are tender; drain. Remove from the heat; add all remaining ingredients and mix well. Spoon into a greased 3-quart casserole. Cover and bake at 325 degrees for 1 hour. Serve with sliced turkey.