Rosemary Pork Stuffing – Chicken & Turkey

Ingredients

Ingredients

This is the third time making this recipe – or a variation of it, and I still love it. The original is from Gordon Ramsey’s Ultimate Cookery Course and it was for chicken. The first time I made it, I made it with chicken. The second two times I’ve done turkey with it. It’s very good, and lower carb than bread dressing, though it does have beans. Because you use pork sausage it’s not low calorie.

It seems that most people eat ham for Easter, but I grew up with turkey. Thanksgiving, Christmas and Easter, and if my mom had one in the freezer I could sometimes get her to make me one for my birthday dinner mid-summer. I love turkey and wish we could eat it as often as chicken, but chicken goes on sale a lot more often than turkey.

This Easter my mother was visiting, and I had a tiny turkey to cook – just 11 lbs when I normally do one over 20 lbs. I decided to go ahead and make some bread dressing to make her happy – some Stove Top that I add mushrooms, onions and celery to, but for hubby and I, I went ahead and did the Ramsey rosemary pork stuffing. We love it, and when the flavor of the turkey mixes with it, yum!

There are slight variations that I do between chicken and turkey, so I’ll give you both recipes as I use them. Hope you enjoy!

This recipes that follow are sized for a large roasting chicken or small turkey. I doubled the recipe for the large (over 20lb) turkey.

Chicken flavors:

Pork sausage & white bean stuffing

  • large roasting chicken
  • 1 lb pork sausage
  • 8 sprigs fresh rosemary
  • 1 can great northern beans
  • 2 Tblsp minced garlic + 2 cloves garlic
  • 1 large onion
  • 1 whole lemon
  • salt
  • pepper
  • paprika
  • olive oil
  1.  Preheat oven to 350
  2. Start to brown sausage in large fry pan. Add 4 cleaned and minced sprigs rosemary, 2 Tblsp minced garlic, and chopped onion. Fry until all flavors are infused. Drain beans and add to pan. Cook until flavors are through.
  3. To prepare chicken. Rinse well. Pepper in cavity (you can salt, too, but the sausage usually has more than enough). Stuff hot stuffing in tightly, packing it to get rid of all air pockets. Cram whole lemon into the cavity, pull skin over it.
  4. Place in roaster in about ½ inch of water under rack, adding the remaining rosemary and cloves of garlic in the water to make the most wonderful flavored gravy.
  5. Sprinkle the top liberally with olive oil. Sprinkle with salt, pepper and paprika. Rub seasoning into skin with hands.
  6. Cover tightly with foil
  7. Bake to internal temperature of 155 (about an hour)
  8. Remove tin foil and bring temp up to 350
  9. Bake until internal temp reaches 165 in the thickest part of the thigh and breast (about another 1/2 hour)

Turkey flavors:

  • 1 small turkey (under 14 lb)
  • 1 lb pork sausage
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh sage
  • 1 can great northern beans
  • 2 Tblsp minced garlic + 2 cloves garlic
  • 1 large onion
  • 1 small cooking onion
  • salt
  • pepper
  • paprika
  • olive oil
  1.  Preheat oven to 350
  2. Start to brown sausage in large fry pan. Add 2 cleaned and minced sprigs rosemary, the minced leaves from 3 sprigs of sage, 2 Tblsp minced garlic, and chopped large onion. Fry until all flavors are infused. Drain beans and add to pan. Cook until flavors are through.
  3. To prepare turkey. Rinse well. Pepper in cavity (you can salt, too, but the sausage usually has more than enough). Stuff hot stuffing in tightly, packing it to get rid of all air pockets. Cram whole small cooking onion into the cavity, pull skin over it.
  4. Place in roaster in about 1 inch of water under rack, adding the remaining rosemary, sage and cloves of garlic in the water to make the most wonderful flavored gravy.
  5. Sprinkle the top liberally with olive oil. Sprinkle with salt, pepper and paprika. Rub seasoning into skin with hands.
  6. Cover tightly with foil
  7. Bake to internal temperature of 155 (time depends on size of turkey – always use a thermometer to make sure the poultry is properly cooked.
  8. Remove tin foil and bring temp up to 350
  9. Bake until internal temp reaches 165 in the thickest part of the thigh and breast (time depends on size of turkey)
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