1/2 lb bulk pork sausage
1/2 C. chopped onion
1/2 C. chopped celery
8 C. (abt. 14 oz.) unseasoned stuffing cubes
2 Tbsp. finely chopped fresh parsley
2 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1/4 C. margarine or butter, melted
2 C. chopped peeled apples
2/3 C. raisins
2 C. Chicken broth
1 (10-12 lb.) turkey
1. Heat oven to 325. In small skillet, brown pork sausage with onions and celery. Do not drain.
2. In large bowl combine stuffing cubes, parsley, poultry seasoning, salt, pepper, and margarine. Add apples, raisins, broth and sausage mixture with drippings; mix well.
3. Remove giblets and neck from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Spoon stuffing loosely into neck and body cavities of turkey; do not pack tightly. Set aside remaining stuffing. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
4. Place stuffed turkey, breast side up, in roasting pan. Insert meat thermometer into thickest part of breast muscle so that tip does not touch bone. Tent foil loosely over turkey.
5. Bake at 325 for 3-1/2 to 4-1/2 hours or until internal temperature reaches 180 and leg joints move easily, removing foil during last 30-60 minutes of baking. Baste with drippings several times during baking.
6. Meanwhile, while turkey is baking, mix remaining stuffing with additional chicken broth or water to moisten. Spoon into slow cooker. Cover, cook on high setting for 30 minutes. Reduce setting to low; cook until serving time. Mix lightly before serving.
12 servings, Cal. 760, Fat 36g.