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Traditional recipes

Roast Turkey with Cornbread-Sausage Stuffing

Roast Turkey with Cornbread-Sausage Stuffing

 Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"" />Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"" />

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"


  • 4 cups crumbled cornbread
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon rubbed sage (plus more if desired)
  • 1 18-pound turkey, thawed if frozen, neck and giblets removed
  • Unsalted butter (for brushing; optional)

Recipe Preparation

  • Brown sausage in skillet until crumbly; reserve drippings. Combine sausage, breadcrumbs, cornbread, salt, pepper, and sage in large bowl.

  • Sauté celery and onion in sausage drippings over medium heat until tender. Toss into dressing. If necessary, add a little water until cornbread and breadcrumbs are hydrated but not soggy.

  • Rinse turkey and pat dry. (Reserve neck and giblets for broth to flavor dressing, or make giblet gravy.) Stuff half of dressing loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely with remaining stuffing (you can bake any leftover stuffing in covered casserole 1 hour, basting occasionally with turkey drippings, if desired).

  • Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey.

  • Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter, if desired. Roast at 325° for 3½–4 hours or until an instant-read thermometer inserted into the thickest part of breast near neck registers 150°. A “tent” of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil during last half hour of cooking for final browning. Transfer turkey to a platter and let rest 1 hour.

If you really want to go all out...

  • How to make the Della Robbia Fruit Wreath: Use a large piece of styrofoam cut into 16" circle; spray lightly with gold aerosol paint (available in hardware stores). Arrange the following on styrofoam circle: 4 jars (15½ oz. each) preserved stuffed oranges, drained; 1 jar (12½ oz.) preserved kumquats, drained; 2 bunches green grapes; 1 bunch red or black grapes; 2 cups red maraschino cherries with stems; and ½ cup whole shelled Brazil nuts. Brush fruits and nuts with hot Maraschino Cherry Glaze as follows: Combine ½ cup light corn syrup, 2 Tbsp. maraschino cherry syrup, 2 Tbsp. cherry liqueur, and ⅛ tsp. allspice. Cook over low heat, stirring occasionally, until mixture spins a thread (234°). Using English ivy, philodendron, or holly (all with very small leaves), spray lightly with gold paint and arrange around fruit to cover styrofoam completely.

Reviews Section

Roast Chicken with Cornbread and Sausage Stuffing Recipe

There's something spectacularly good about stuffing cooked inside a chicken. It's true that there are some complications to safely cooking a stuffed bird while keeping it moist. Brining your bird helps, as does using a fatty sausage and a moist cornbread. Make a simple cornbread, then dry it out in the oven just enough to keep it firm when adding the sausage and shallots.

Make the cornbread the day before, at the same time that you brine the chicken—it'll make assembling the dish the next day a snap. A simple white wine, a lovely chutney, and some steamed broccoli makes this meal a comforting Sunday Supper treat.

Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2.

Cornbread Sausage Stuffed Turkey Roulade

Don’t want to wrestle with a giant bird this holiday? This cornbread stuffed turkey roulade recipe is just as impressive as that whole roasted turkey and much more flavorful. A little heat from the jalapeños hidden in the stuffing and glazed with a sweet and tangy cranberry barbecue sauce, your old Thanksgiving turkey recipe may just get the boot.

Perfect for a smaller crowd, a Stuffed Turkey Roulade is a great option to making a huge roast turkey. While I do LOVE the traditional Thanksgiving Turkey every year, sometimes it’s just a bit much. So, I’ve taken it upon myself to come up with some creative ways to have a turkey dinner without wrestling with a 20 pound bird.

I’ve always been impressed with roulades. They just look so fancy and like they take a ton of effort but they’re super easy. And if you’re stressed because of your crazy family or work or your spouse…you can take out your frustrations on the turkey.


A roulade is a dish made of a filled meat or pastry (think cake roll), and can be sweet or savory. The term “roulade” means to roll so it’s only fitting that you stuff it full of something like a spicy sausage cornbread.

This turkey roulade is a great prep ahead option even though it doesn’t really take that long to prepare and the cornbread stuff is fantastic all on it’s own.


You are going to beat this thing into oblivion…well, pound the turkey breast with a mallet until it’s about 1/2 an inch thick. That’s pretty brutal. You should feel the stress lift from your shoulders by the time your ready to roll it up around the stuffing.

If you haven’t bought kitchen twine yet, you will need it to tie up the turkey breast roulade so it doesn’t unroll while it’s cooking.

First, you’ll make the Cranberry Barbecue Sauce….you’ll have plenty leftover to serve with your stuffed turkey breast. Serve some with dinner for those that like to douse their food in condiments. I don’t judge. I always wished someone would serve barbecue sauce with turkey when I was little.

Most of the time, the turkey was epically dry and I didn’t like gravy because it didn’t have boundaries. Barbecue sauce respected the space on the plate, it stayed where you put it…it didn’t stray and try to make friends with these mashed potatoes.

Saute onions and garlic in olive oil.

Stir in the brown sugar, tomato paste, molasses, dijon mustard, balsamic vinegar and cayenne cooking until thickened. Add the cranberries and continue to cook until they begin to pop. Stir in the broth and bring to a boil. Reduce heat and simmer.

Transfer to a blender and puree. Set aside.

Make the stuffing by browning the sausage, onions, garlic and jalapeños. Combine with crumbled corn bread.

Butterfly the turkey breast by cutting down the center and flattening out on a sheet of plastic wrap. Cover with another sheet of plastic wrap and pound with a mallet until 1/2 inch thick. Spread the stuffing in an even layer over the top of the turkey breast and roll up the turkey jelly-roll style over the stuffing.

Tie with twine approximately two inches apart.

Place the turkey seam side down in a baking dish and brush with barbecue sauce. Roast and then transfer to a cutting board to rest covered with foil.

Slice the stuffed turkey roulade and serve.


While this Turkey Roulade recipe is almost like a one pot dinner, we love serving it alongside these easy Green Beans and my favorite Candied Yams!

You could also go more traditional and serve it with the old standby Green Bean Casserole and a big ole pile of sweet potato casserole.


If your looking for a more traditional thanksgiving dinner you can always make this easy Roasted Turkey.…it’s fragrant with citrus and rich with butter but it’s the best turkey recipe around.

We also love this Sage Pesto Roasted Turkey or you can just roast up some turkey legs then call it a day.

This Turkey Roulade is great the next day for leftovers, you can disassemble and make your annual turkey sandwich or just serve as is. Easy, peasy. Now that’s something to be thankful for.


Turchicken We made a turchicken with cornbread sausage stuffing for Thanksgiving. J usually makes a turducken but we had to leave the duck out for some Family members who weren't duck lovers. I have to admit, as much as I love duck, I liked the duckless version better. I definitely like saving the duck to roast on it's own so I can have all the crispy skin. After all, that's why we all love duck. It's all about the skin. Back to Thanksgiving, the turducken is our annual traditional holiday dinner and I was so looking forward to it this year. Unfortunately, we were part of the huge power outage in New England on that morning, so we didn't have an actual real Thanksgiving dinner until Sunday night. Good times! Needless to say, it was a bit of a bummer but we will never forget this holiday year and it made us very thankful for each other. No matter what our situation or where we are, we'll always have each other. Awww. Deboning a turkey or chicken is not that difficult, just a little time consuming. It took J about an hour to debone both and he used kitchen shears as well as a knife. Be sure to give yourself plenty of time and have patience. Do it the day before if it's easier and less stressful. It may seem daunting but it is totally worth it in the end. Boneless chicken breasts or thighs can also be used if you don't want to spend the time deboning a whole chicken. I took lots of great photos of J removing the bones but then found this excellent YouTube video showing step by step instructions so thought it would be a better visual. What to do with all the leftover uncooked bones? Roast them in the pan next to the turkey until they are a nice medium brown color (about 2 hours) then use them to make the best broth ever. Just place the roasted bones in water with celery, onions, and carrots with some fresh herbs of your choice, then simmer for at least 4 hours until you have a rich, flavorful broth. Strain it and use some to make a gravy for the turchicken and freeze the rest for later use. Gracie supervising the deboning of the birds. She took her job verrrrrrry seriously. Another little tip is don't worry about perfectly trussing up the bird (using kitchen twine to hold the stuffing inside the birds). For the first time, we didn't use a rack and our turchicken busted open in the pan. The cornbread sausage stuffing leaked out of the chicken and baked on the bottom of the pan in all the juices. It became all crispy and moist and was the most delicious thing ever! I love tasty mistakes. See the stuffing on the bottom middle of the turkey? Yeah, crispy stuffing is my new love. I'm going to make a full batch just to fry it up on it's own in a bunch of fat in a pan and eat it all with a fork. This stuffed turkey breast is a great alternative to traditional holiday turkey. Not only is it packed with flavor, but it also cooks in just 1-1/4 hours and can be made entirely ahead of time.


  • 2 tablespoons butter
  • 1 large onion, finely diced
  • 2 large stalks celery, finely diced
  • 3 large cloves garlic, finely chopped
  • 8 ounces mild Italian pork sausage, casings removed (or substitute chicken or turkey sausage)
  • 1/2 cup white wine
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 large egg, beaten
  • 9 cups store-bought seasoned or unseasoned stuffing cubes
  • 1-3/4 cup low sodium chicken broth
  • 3 tablespoons chopped flat leaf parsley
  • 1 whole (2 halves) ( 5-6 pound ) skin-on turkey breast, boned and butterflied (see note)
  • Kosher salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • Homemade gravy, for serving


  1. Preheat the oven to 375°F and set an oven rack in the middle position.
  2. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
  3. In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
  4. Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey's cooking time.)
  5. Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin this way the skin will end up mostly on the outside of the roll). Don't worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.
  6. Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tablespoon oil and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices and arrange on a platter. Serve with gravy.
  7. Note: Ask your butcher to bone and butterfly the turkey breast for you. If you'd like to do it yourself, watch this how-to video. If you're buying a boneless turkey breast, look for one that is about 4 pounds.
  8. Make Ahead: The recipe can be made 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes.

Pair with

Nutrition Information

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  • Per serving (8 servings)
  • Serving size: Note that data includes a side of stuffing
  • Calories: 1063
  • Fat: 56 g
  • Saturated fat: 15 g
  • Carbohydrates: 53 g
  • Sugar: 6 g
  • Fiber: 7 g
  • Protein: 82 g
  • Sodium: 2100 mg
  • Cholesterol: 253 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Recipe Summary

  • 1 pound breakfast sausage
  • ¾ cup margarine, melted
  • ¾ cup finely diced onion
  • 1 ½ cups chopped celery
  • 8 cups soft bread cubes, divided
  • 3 teaspoons poultry seasoning
  • ¼ teaspoon ground black pepper

Place sausage in a large, deep skillet cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.

Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

How to make the BEST EVER Cornbread Sausage Stuffing | Thanksgiving Stuffing Recipe | Allrecipes.com

Stuffing makes a great side dish during the holiday season and we have the best ever stuffing recipe for you to try. Made with cornbread mix, bread, sausage, onion, and more, this stuffing is sure to give your turkey a run for its money as the centerpiece of your Thanksgiving..
#Stuffing #Thanksgiving #Recipe #Cornbread #Sausage #ThanksgivingRecipe.
0:00 Introduction.
0:42 Type of cornbread to use.
1:06 Prepare the baking dish.
1:21 Make the sausage mixture.
2:11 Prepare the bread and cornbread.
2:40 Mix the bread and sausage mixture.
2:47 Creating the custard mixture.
3:00 Mixing it all together.
3:24 Transfer to baking dish & bake.
Check out the full recipe: https://www.allrecipes.com/recipe/212481/best-ever-cornbread-sausage-stuffing/.
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Video taken from the channel: Allrecipes

Ingredients 1 pound ground sausage 2 cups chopped celery 2 large onions, chopped 5 cups crumbled cornbread 5 cups seasoned bread crumbs 2 ¾ cups chicken broth. Directions Step 1 Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). Step 2 Place sausage in a large, deep skillet.

Cook over medium-high heat until evenly brown drain. Step 3 In a large bowl, mix cornbread stuffing, sausag. Ingredients 1 pound mild or hot bulk pork sausage 1/2 cup butter, cubed 2 cups chopped onion 1-1/2 cups chopped celery 2 cups soft bread crumbs 2 large eggs, beaten Salt and pepper to taste 2 to 3 tablespoons sage 5 cups crumbled.

Directions Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently drain. Spoon into large bowl. Ingredients 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced optional) 1 large onion, (about 2 cups), finely chopped 3 celery, finely chopped.

Corn Bread and Sausage Stuffing Try corn bread and sausage stuffing at your next holiday meal. It’s sure to become a family favorite. Made with soft, crumbly, melt-in-your-mouth corn bread and savory sausage, this cornbread stuffing.

Cornbread Stuffing w/ Turkey Sausage

With our classic southern recipe, we combine premium cornbread with real turkey broth and Butterball’s turkey sausage crumbles. For your ultimate cooking convenience, stuffing is packaged in an oven ready tray. No preparation. No hassle. Serve a delicious, fully-seasoned cornbread side without all the extra work.

Available in Limited Retailers Thanksgiving 2019

All of our whole turkey (fresh and frozen), boneless roasts, and bone-in breasts are available in all major retailers across the country. Please be sure to check with the store manager if you do not find the item or specific size you’re looking for.

Nutrition Facts

Ingredients: Water, Cornbread Crouton (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Grits, Canola and/or Sunflower Oil [With Rosemary Extract and Ascorbic Acid ], Sugar, Yeast, Wheat Gluten, 2% or less of Salt, Corn Flour, Soybean Oil, Turmeric and Paprika [as spice and coloring], Natural Flavor), Onion, Turkey Sausage (Turkey, Water, Contains 2% or less of Salt, Spices, Sugar, Natural Flavoring), Celery, Butter, Cooked Turkey Broth, Rendered Turkey Fat, Sugar, Garlic (Garlic, Citric Acid), Super Sweet Corn Powder (Corn, Corn Starch), Salt, Soy Lecithin, Spices, Gelatin, Yeast Extract (Yeast Extract, Yeast), Xanthan Gum. Contains: Wheat, Soy, Milk.


No THAW: Conveniently Cook From Frozen at same oven temperature as your Premium Butterball Whole Bird

For best results, stir before serving.

Conventional Oven Directions: 60-65 minutes from Frozen

  1. Preheat oven to 325°F. Do not put container in a toaster oven.
  2. Remove tray from box and cut a 1" slit in center of film.
  3. Place tray on baking sheet in oven. Bake for 30 minutes.
  4. Remove tray from oven and discard film. Stir thoroughly.
  5. Place tray back into oven and bake for an additional 30-35 minutes or until product temperature reaches 165°F.
  6. Carefully remove from oven and let Stand for 5 minutes before serving.

For food safety and quality, read and follow these cooking instructions.

Cook product to 165°F.

Refrigerate or discard leftovers.

Do You Need Some Turkey Tips?

Check out our How To section so you can cook your top turkey.

Introducing Farm to Family— meat the way it was meant to be.

We believe that everyone deserves the right to delicious turkey raised responsibly without any compromises. That’s why Farm to Family by Butterball™ turkeys are raised without any antibiotics ever.

Roast Turkey Baked In Cheesecloth


This perfect roast turkey recipe in cheesecloth makes for a beautifully golden brown, tender, and juicy turkey for Thanksgiving or any occasion.

  • Author: beckie
  • Prep Time: 1 hour
  • Cook Time: 5 hours
  • Total Time: 6 hours
  • Yield: 16 1 x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


  • 16 lb whole turkey
  • 12 Tbsp unsalted butter, cut into 1 Tbsp each
  • 2 cups white wine
  • Zest from one orange (or lemon)
  • 1 Tbsp fresh rosemary, chopped
  • 1 onion, sliced
  • 2 medium carrots, chunked
  • 2 medium celery stalks, chunked
  • salt
  • black pepper


  • Preheat oven to 450F
  • DAY BEFORE: Take the turkey out of the refrigerator at least 1 hour before cooking. Remove giblets and neck from turkey. Rinse and pat dry. Sprinkle generously with salt.
  • Bring a pan on the stovetop to medium heat and add butter, white wine, orange zest, and rosemary. The goal is to melt it down, not boil it. This is the basting liquid. Remove the liquid from heat. Cut 4 large piece of cheesecloth (enough to cover the entire bird - the cheesecloth should be 4 layers thick) and let soak in the butter mixture while you get the turkey ready.
  • Stuff the inside of the turkey with onions, celery, and carrots. Tie the legs together if they're not already tied. Place on a rack in a roasting pan and add 2 cup water or broth to bottom of the pan. Lay the cheesecloth over the top of the turkey and cover entirely. Use aluminum foil if you run out of cheesecloth, you don't want the bird to brown too fast.
  • Cook (breast side up) at 450F for ½ hour.
  • Lower the heat to 350F and baste the cheesecloth/turkey every hour (if you run out of liquid, baste with the liquid from the bottom of the pan). Remove the cheesecloth one hour before the bird is done cooking. Place aluminum foil over brown areas if the turkey is not done on the inside (internal temp needs to be 165F at breast and 180F at thigh), but getting too brown on the outside. Total cooking time is

Keywords: Turkey, Roast Turkey, Gluten Free, Keto, Holidays, Thanksgiving, Christmas


Preheat the oven to 400ºF. Grease a 9-inch square baking tin.

For the cornbread, mix all the ingredients together and pour into the baking tin. Bake for 20 minutes or until the cornbread is springy to the touch. Remove from the oven, let cool then cut into squares.

For the stuffing, heat the oil in a pan and gently fry the onion and celery until soft but not brown. Add the sausage meat, cook until lightly brown and just cooked through then add the sage and season with salt and pepper. Place the mixture in a bowl and mix in the beaten eggs.

Transfer the stuffing to an ovenproof dish and gently mix in the cornbread squares. Bake in the oven for 10-15 minutes or until the cornbread is golden brown.

Watch the video: Μπιφτέκια γαλοπούλας και σαλάτα με φινόκιο και πορτοκάλι - (January 2022).