Ingredients
3/4 pound bulk pork sausage1 medium red onion, chopped1 package (14 ounces) crushed corn bread stuffing2 medium apples, peeled and chopped1 cup raisins1/2 cup butter, melted1 to 2 tablespoons poultry seasoning1/2 teaspoon crushed red pepper flakes2-1/2 to 3 cups chicken broth1 turkey (16 pounds)1 pound sliced bacon, divided
Preparation
In a large skillet, cook sausage and onion until meat is no longer pink; drain. Transfer to a large bowl; add the stuffing, apples, raisins, butter, poultry seasoning and pepper flakes. Add broth; toss to combine.
Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Place several bacon strips over the turkey.
Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon strips (discard cooked bacon or save for another use). Bake 3-1/2 to 4 hours longer or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving.
