The Leahy Lounge

I know what you're thinking, "I thought Chip was vegan". I am, but every now and then I get a yen for some meat, especially around the holidays. Holdays in the Margolious household have always been a bit of a mixed bag, my father blinded my cousin Pedro on Thanksgiving, 1983. The following Christmas he burned down the guest house. Thanksgiving, 1988 he passed out in a plate of mashed potatoes and nearly suffocated. If uncle Steve hadn't been there to pull him out and give him the kiss of life, he never would have made it to Christmas that year. I don't really want to think about that. Dad's gone and he'll never ruin another holiday for anyone.

1 lb. bulk pork sausage, divided
1-1/2 cups hot water
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken, divided
1 frozen whole turkey (10 lb.), thawed
1/4 tsp. salt
PREHEAT oven to 325°F. Brown half of the sausage in large skillet on medium heat; drain, reserving 1/4 cup of the drippings. Place reserved drippings in large bowl. Stir in hot water. Add 1 pkg. of the stuffing mix and the cooked sausage; stir just until moistened. Rinse turkey with cold water. Sprinkle neck and body cavities with salt; stuff lightly with sausage mixture. Truss turkey; place in large roasting pan.
BAKE 3 hours or until turkey is cooked through.
BROWN remaining sausage; drain, reserving 1/4 cup of the drippings. Prepare remaining stuffing mix as directed on pkg. for less moist stuffing, substituting reserved cooked sausage drippings for the butter. Mix in sausage. Place turkey on serving platter. Spoon additional cooked stuffing around turkey just before serving.