Thanksgiving Turkey with Italian Meat Stuffing

Ingredients and Weight:

• Turkey: 1 (12-14 pounds)
• Italian sausage: 1 pound
• Ground beef: 1 pound
• Onion: 1 (medium)
• Celery: 1 (medium)
• Carrots: 1 (medium)
• Garlic: 2 cloves
• Breadcrumbs: 1 cup
• Eggs: 2
• Milk: 1 cup
• Parmesan cheese: 1/2 cup
• Fresh herbs (sage, thyme, rosemary): 1/4 cup
• Salt and pepper to taste

Preparation Time:

• 2 hours

Cooking Time:

• 4-5 hours

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 325°F (163°C).
2. Remove the giblets and neck from the turkey. Rinse the turkey thoroughly inside and out and pat dry.
3. In a large skillet, brown the sausage and ground beef over medium heat. Drain any excess fat.
4. Chop the onion, celery, and carrots into small pieces. Add them to the skillet with the garlic and cook until softened.
5. In a large bowl, combine the cooked meat mixture, breadcrumbs, eggs, milk, Parmesan cheese, herbs, salt, and pepper. Mix well.
6. Stuff the turkey cavity with the stuffing.
7. Brush the outside of the turkey with melted butter or olive oil.
8. Season the turkey with salt and pepper.
9. Place the turkey in a roasting pan and roast for 4-5 hours, or until the internal temperature reaches 165°F (74°C).
10. Let the turkey rest for 30 minutes before carving.

Nutritional Information:

• Serving size: 1 piece
• Calories: 550
• Fat: 25g
• Saturated fat: 8g
• Cholesterol: 150mg
• Sodium: 1200mg
• Protein: 45g
• Carbohydrates: 35g

Dish Characteristics:

• Moist and flavorful turkey
• Savory and aromatic stuffing
• Classic Thanksgiving dish with a twist

User Comments:

• "This was the best Thanksgiving turkey I've ever had! The stuffing was incredible."
• "The turkey was perfectly cooked and the stuffing was a delightful combination of flavors."
• "This dish was a hit with my family and friends. It's a keeper!"

Special Precautions and Tips:

• Use a meat thermometer to ensure the turkey is cooked to the proper internal temperature.
• If the turkey is starting to brown too quickly, cover the breast with aluminum foil.
• Let the turkey rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful bird.