Italian Christmas Turkey

• 1/2 cup butter, cubed
• 1 pound bulk Italian sausage
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 package (14 ounces) seasoned stuffing cubes
• 1/4 cup egg substitute
• 2 to 3 cups hot water
• 1 turkey (16 pounds)
• Salt and pepper to taste

1. In a large skillet over medium heat, melt butter. Add the sausage, celery and onion; cook and stir until meat is no longer pink. Transfer to a large bowl; stir in the stuffing cubes, egg substitute and enough water to reach desired moistness.
2. Just before baking, loosely stuff turkey with stuffing. Place remaining stuffing in a greased 2-qt. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.
3. Skewer turkey openings; tie drumsticks together. Place breast side up in a roasting pan. Rub with salt and pepper.
4. Bake, uncovered, at 325u0b0 for 3-3/4 to 4-1/4 hours or until a thermometer reads 165u0b0 when inserted in center of stuffing and the thigh reaches at least 170u0b0, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
5. Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160u0b0. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

butter, italian sausage, celery, onion, cubes, egg substitute, water, turkey, salt

Taken from www.tasteofhome.com/recipes/italian-christmas-turkey/ (may not work)