Turkey Stuffing and Sausage - Traditional Newfoundland
Hi and welcome to our website!
Roasted turkey stuffed with savoury dressing, then stuffed in one cavity.
Then pure pork sausage in the other cavity. So if you are looking to make a tasty roasted turkey you are in the right place.
Please continue on to our recipe and some tasty food pictures to get started.
We love roasting a turkey at Christmas time or Thanksgiving along with a tasty Jiggs Dinner supper, plus a steamed blueberry duff.
Our stuffing/ dressing is made with stale bread crumbs and savoury with a few simple ingredients.
Traditional Newfoundland Blueberry Duff and Caramel Sauce
Microwave Style Blueberry Duff
Traditional Newfoundland Jiggs Dinner
Making a tasty stuffing " dressing " we call it here in Newfoundland and Labrador, then roasted in the oven with some "Pot Liquor" broth from the Jiggs Dinner.
Making the stuffing "dressing" for your turkey or chicken, we like using savoury as the spice/herb. Depending on how much you are making one to two tablespoons will go a long way.
Please continue on to our recipe posted below and also I will share with you our two cookbooks available on this link https://www.bonitaskitchen.com/cookbook
Ingredients
Instructions
Remove plastic from turkey, rinse turkey with cold or warm water then pat dry inside and out. 1 pound of turkey per person serving, cooking time; 15 minutes per 1 pound with stuffing, or until reading 165ºf on your cooking thermometer.
Method:
Put in a bowl bread crumbs and butter or olive oil, then peel and chop ½ onion and add to bowl. Then add pure savoury, salt and pepper. Mix together with your hand .
Put all the dressing (stuffing) into the turkey cavity, in the other cavity of the turkey you stuff with the pork sausage, just cut open the package and squeeze all of the our pork sausage in the cavity and cover with the extra skin of the turkey.
After, top the turkey with 2 cups of broth from your boiled Jiggs dinner or vegetable stock. Then a pinch of salt and pepper and ½ of chopped onion.
Place your turkey in your preheated oven 350ºF and bake uncovered for one hour basting in between, then one hours and 15 minutes covered until golden brown or reading 180ºf on your cooking thermometer, checking it every ½ hour to base with it’s turkey drippings.
When cooked, take the turkey out of the oven, remove from the roaster, place on a plate and cover until you are ready to carve the turkey.
After removing the dressing and sausage from each cavity of your turkey, cut the sausage in small slices to serve with your meal.
Put a roaster on the stove top to make gravy.
Gravy from Turkey drippings:
3 cup of stock or vegetable water from Jiggs dinner 1 Tbsp of gravy browning ( optional )
¼ cup flour or cornstarch 1 cup cold water
Method:
Mix turkey drippings, stock/vegetable water, and gravy browning together in a roaster and let it come to a boil. Then mix together, in a mason jar with a cover, your flour or cornstarch then add cold water, shake well until no flour lumps are seen. Once your roaster stock has come to a boil, mix in your flour or cornstarch mixture until broth is starting to thicken .
Bonita’s Tips:
Serve with any side dish of choice or vegetables. Using pure sausage is optional but very tasty to have. Cooking time is 20 MINUTES per pound of turkey on 350ºF oven or reads between 165ºf or 180ºF thermometer.
Allergens
Our traditional stuffing we call it dressing here in Newfoundland and Labrador, this is usually how we stuff our turkey and chicken. This is made of stale bread crumbs, savoury, grated onion or chopped, salt, pepper, and butter. So if you are interested in trying our stuffing/dressing just click the link above to our short video tutorial to make yours today.
We also call our Jiggs Dinner seen above with a roasted turkey, chicken or roast, we also call it a Sunday Dinner and Boiled Dinner. Usually we roast a turkey at Christmas Time, Thanksgiving or Special occasions, then serve it with our Traditional Newfoundland and Labrador Jiggs Dinner.
Thank you for stopping by and please leave us a message before you go, from our kitchen to yours stay safe and have a wonderful day……Bonita, RMHussey Productions and Team. 🙂
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Really enjoyed your video. On thing to keep in mind when doing a food demonstration is to use a clear glass bowl so your audience can see what it looks like a little better. Happy Thanksgiving. My daughter’s partner is from Newfoundland so I would like to make your stuffing for him.
Hi Laurie: Thank you so much for your message and for visiting our website, I’m glad you enjoyed our recipe and video. Point taken and live and learn, I have been trying to incorporate my clear bowls in the newer recipes. This is a lovely stuffing and I’m sure you guys will enjoy it as well as your daughter’s partner. Have a lovely day. 🙂 Bonita
I add Italian sausage meat (raw, casing removed) to my regular bread stuffing, then stuff both ends of the bird with this mixture. The sausage cooks inside the bird, and helps to flavour the bird, particularly if you loosen the skin over the breast and stuff some in there. (My kids love it and often request this stuffing!)
Nice! That sounds lovely and I must give it a try for sure, thank you for leaving your method. 🙂 Bonita