4 medium onions
1 pound bulk pork sausage
2 packages (6 ounces each) herb stuffing mix
1 package (15 ounces) golden raisins
1 cup pecan halves
6 celery ribs, diced
1/4 teaspoon each dried basil, oregano, curry powder, caraway seed,
poultry seasoning, garlic powder, salt and pepper
2-1/2 cups chicken broth
1 turkey (12 to 14 pounds)
Melted shortening
Slice two onions; set aside. Chop remaining onions. In a large
skillet, brown sausage and chopped onions. Add herb packet from the
stuffing mixes. Stir in raisins, pecans, celery and seasonings;
simmer for 10 minutes. Add stuffing mixes and broth; mix well. Cook
and stir for about 5 minutes.
Place reserved onions inside turkey. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2 qt. baking dish; cover and refrigerate.)
Skewer openings, tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 185°, basting often with shortening.
(Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.)
When the turkey begins to brown, baste if needed and cover lightly with foil.
Johnny