Turkey Sausage Stuffing

1 bone-in turkey breast (5 to 7 pounds)
1/4 cup butter, melted
1-1/2 pounds Pork Sausage Roll
2 cups sliced celery
2 medium onions, chopped
4 cups dry bread cubes
2 cups pecan halves
1 cup raisins, optional
2/3 cup chicken broth
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary).

Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Let turkey stand for 10 minutes before slicing. Serve with stuffing. Makes 10-14 servings.

Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.