A. Heat olive oil in medium sauté pan. Stir in onion and celery and cook over medium heat until transparent. Transfer to a large bowl and set aside.
B. Sauté beef, and sausage, breaking up until no longer pink. Remove with a slotted spoon to a separate bowl and set aside. Let cool slightly.
C. Use a large soup pot to combine (B) cooled meat and (A) onion/celery mixture. Add chicken broth and mix well.
D. Stir in eggs. Add seasonings (poultry seasoning, seasoned salt, Italian dressing, sage, pepper, parsley). Add Parmesan cheese and garlic. Pour over butter and mix well.
E. Add 4 cups of bread crumbs. Mix well. Add more bread crumbs until consistency of meatballs ....slightly on drier side.
F. Dry inside of Turkey with toweling paper. Stuff turkey filling up all space, and put remainder into a casserole dish. Casserole must be at least 165 degrees when done.
G. Rub butter or olive oil over entire turkey. Cover turkey with aluminum foil.
H. Cook for 20 minutes per pound on 325 degrees covered. Cook 1/2 hour uncovered while basting until brown on top.
I. Internal temperature should be 165 degrees F when done.
Note: prep time above does not include time to cook your turkey.
Prep Time above does not include cooking time for turkey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 380 (58%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 355.9mg||110 %|
|Sodium 827.9mg||29 %|
|Potassium 559.3mg||15 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 27.4g|
|Protein 38.2g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 658
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