Carl's Turkey Stuffing Recipe

Preheat oven to 425 degrees F (220 degrees C). Nest 2 large aluminum turkey-roasting pans together for strength. Rinse and pat the turkey dry with paper towels and place turkey into the doubled pans.

Place the sausage into a large skillet over medium heat and cook until browned and crumbly breaking it up into chunks as it cooks. Place the sausage with the pan drippings into a large mixing bowl.

Mix in the dry stuffing mix green onion parsley flakes 1/2 cup of softened butter sage salt and black pepper until thoroughly combined then moisten the stuffing with the chicken broth. If stuffing seems dry mix in water about 1 tablespoon at a time until stuffing is desired consistency.

Lightly stuff the main and neck cavities with the stuffing; place any extra stuffing into a baking dish and cover with foil. Refrigerate the pan of stuffing. Generously rub the outside of the turkey with 1/4 cup of softened butter or as needed; sprinkle the turkey with salt. Cover the turkey with foil.

Roast in the preheated oven until the turkey drumstick twists easily in the socket and the juices run clear about 4 hours. Check the level of pan drippings and remove excess drippings if needed. Roast turkey an additional 1 hour and recheck and remove drippings if necessary; bake an additional 30 minutes and uncover the turkey.

Heat the oven's broiler. Broil the turkey basting often until golden brown about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 180 degrees F (80 degrees C). About 2 hours before serving time bake the pan of dressing if desired.