Barded Turkey With Corn Bread Stuffing

• 3/4 pound
• sausage
• 1 medium red onion, chopped
• 1 package (14 ounces) crushed corn bread stuffing
• 2 medium apples, peeled and chopped
• 1 cup raisins
• 1/2 cup butter, melted
• 1 to 2 tablespoons poultry seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2-1/2 to 3 cups chicken broth
• 1 turkey (16 pounds)
• 1 pound sliced bacon, divided

1. In a large skillet, cook sausage and onion until meat is no longer pink; drain. Transfer to a large bowl; add the stuffing, apples, raisins, butter, poultry seasoning and pepper flakes. Add broth; toss to combine.
2. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Place several bacon strips over the turkey.
3. Bake, uncovered, at 325u0b0 for 1 hour; replace bacon with new bacon strips (discard cooked bacon or save for another use). Bake 3-1/2 to 4 hours longer or until a thermometer reads 165u0b0 when inserted in center of stuffing and the thigh reaches at least 170u0b0, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4. Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving.

pound, sausage, red onion, corn bread, apples, raisins, butter, poultry seasoning, red pepper, chicken broth, turkey, bacon

Taken from www.tasteofhome.com/recipes/barded-turkey-with-corn-bread-stuffing/ (may not work)