Ingredients
1/2 pound bulk pork sausage1/2 pound ground beef1/2 cup chopped onion1/2 cup egg substitute1 tablespoon poultry seasoning2 tablespoons chopped fresh parsley2 tablespoons chopped celery leaves2 teaspoons salt, divided2 teaspoons pepper, divided3/4 teaspoon garlic powder, divided4 cups cooked white rice, cooled3 garlic cloves, minced1 teaspoon each dried thyme, tarragon and marjoram1 turkey (10 to 12 pounds)2 cans (14-1/2 ounces each) chicken broth3 tablespoons butter
Preparation
In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice.
Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan.
Bake at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing.
