1 (22 lb.) Butterball turkey

Clean out neck and body cavity. Wipe cavities dry with paper towels.

SAUSAGE STUFFING:

Cut in half if using smaller bird. (I use 2 1/2-3 packs hot dog buns & crumb in food processor) 1 1/2-2 c. milk 1 stick butter 2 eggs 2 lb. mild sausage rolls 4-5 tbsp. poultry seasoning

Put crumbs in large pot or bowl. Heat milk and butter in saucepan until butter melts. Pour half over crumbs and mix (mixing with hands is best.) Add sausage and eggs; mix well. Add rest of milk and seasoning. Mixture should be very soft but not runny.

Fill neck cavity first and secure skin flat with 3 skewers, next fill body cavity with rest of stuffing. Cover stuffing opening with Pam sprayed foil. Cover tips of wings with Pam sprayed foil. Put bird in a rack pan and tent with foil. Bake in a 350 degree oven for 5-5 1/2 hours.