Turkey with Sausage and Orange Corn Bread Stuffing

Orange Corn Bread:
1½ cups yellow cornmeal
½ cup flour
2 tbsp. sugar
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 beaten egg
1/3 cup vegetable oil
2 tsp. finely shredded orange peel

½ of 16oz. Eckrich® Country Sausage:
12 to 14 lbs. Butterball® Turkey, thawed, if frozen
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
2 eggs, beaten
1 tsp. thyme
½ tsp. salt
1 to 1¼ cups turkey or chicken broth

Prepare Orange Corn Bread: Combine cornmeal, flour, sugar, baking powder and
salt in medium bowl. Stir in milk, egg oil and orange peel until just
blended. Do not overmix. Pour into greased 9 x 9 baking pan. Bake at 400°
for 20 to 25 minutes or until wooden pick inserted near center comes out
clean. Cool completely and crumble; set aside.

To make stuffing: cook sausage, onion, green pepper and celery in large skillet
until meat is browned and vegetables are tender. Drain thoroughly. Combine
sausage mixture, eggs, thyme and salt in large bowl. Add corn bead; toss to
mix. Add enough broth to moisten; toss.

Prepare turkey for roasting; stuff neck and body cavities lightly. Roast
immediately according to package directions or roast turkey unstuffed and
place stuffing in greased 2½-qt. casserole. Cover casserole and bake
alongside turkey 1 hour or until hot.

Makes 10 to 12 servings