Roast Turkey With Sausage-Cabbage Stuffing

• 1/3 cup unsalted butter, softened
• 3 tablespoons minced fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 turkey (12 to 14 pounds)
• 1 pound bulk Italian sausage
• 3 cups chopped cabbage
• 1 large carrot, shredded
• 1 celery rib, chopped
• 1 small onion, chopped
• 2 tablespoons half-and-half cream
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups seasoned stuffing cubes
• 1 egg, lightly beaten
• 2/3 to 3/4 cup chicken broth

1. In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together.
2. Bake at 325u0b0 for 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. Baste occasionally with pan drippings.
3. For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
4. Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper.
5. Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11x7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
6. Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing.

unsalted butter, thyme, salt, pepper, turkey, italian sausage, cabbage, carrot, celery, onion, cream, poultry seasoning, salt, pepper, cubes, egg, chicken broth

Taken from www.tasteofhome.com/recipes/roast-turkey-with-sausage-cabbage-stuffing/ (may not work)