  Roast Turkey with Corn & Sausage Stuffing1 lb. unseasoned bulk pork sausage, crumbled2 cups chopped onions 16 slices day-old bread, cut into 1/2 inch cubes (8 cups) 1 can (15 oz.) cream-style corn 1 Tbl snipped fresh parsley 1 1/2 tsp poultry seasoning 1 tsp salt 1/4 tsp pepper 1 whole dressed wild turkey (10 to 12 lbs.), skin on Heat oven to 350 In 12-inch non-stick skillet, combine sausage and onions. Cook over medium heat for 6 to 8 minutes, or until meat is no longer pink and onions are tender stirring occasionally. Drain, reserving 1/4 cup drippings. In large mixing bowl, combine sausage mixture, reserved drippings, the bread cubes, corn, parsley, poultry seasoning, salt and pepper. Sprinkle cavity of turkey with additional salt and pepper. Spoon bread mixture lightly into cavity. Secure legs with string. Tuck wing tips behind back. Place turkey breast-side-up in roasting pan. Bake for 2 1/2 to 3 hours, or until legs move freely and juices run clear. 8 to 10 servings |