Turkey with Sausage-Pecan Stuffing

4 medium onions

1 pound bulk pork sausage

2 (6-ounce) packages herb stuffing mix

1 (15-ounce) package golden raisins

1 cup pecan halves

6 celery ribs, chopped

1/4 teaspoon dried basil

1/4 teaspoon oregano

1/4 teaspoon curry powder

1/4 teaspoon caraway seeds

1/4 teaspoon poultry seasoning

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups chicken broth

1 (12 to 14 pound) turkey, cleaned and dried thoroughly

Additional salt and pepper

Melted butter

1. Slice two onions; set aside. Chop remaining onions.
2. In a large skillet, brown sausage together with the chopped onions. Drain drippings. Add herb packet from the stuffing mix. Stir in raisins, pecans, celery and the seasonings; simmer for 10 minutes.
3. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes.
4. Season turkey inside and out with salt and pepper. Place reserved onions inside turkey. Add 6 to 7 cups stuffing. (Place remaining stuffing in a greased 1 1/2-quart baking dish; cover and refrigerate.) Skewer openings; tie drumsticks together. Place on a rack in roasting pan.
5. Bake, uncovered, at 325°F (160°C) for 4 to 4 1/2 hours or until a meat thermometer reads 185°F (approximately 85°C), basting often with the butter. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.)
6. When the turkey begins to brown, baste if needed and cover lightly with aluminum foil. Allow turkey to stand for 15 minutes before carving.

Makes 12 to 14 servings (12 cups stuffing).

Click here to watch step-by-step video for How to Carve a Turkey.