2 eggs
1/4 cup butter
1 1/2 pounds smoked sausage
2 tablespoons pepperjack cheese
1 (8 ounce) package cream cheese, cut in half
1 cup white sugar
1 quart vegetable oil
1/4 teaspoon vanilla extract
1 teaspoon lemon extract
1/8 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Place ham and sausage in a large bowl. Pour remaining marinade over stuffing.
Stir eggs and butter into stuffing mixture.
Place sausage around ham and ham bones.
Combine cheese, sugar, oil and vanilla extract in small bowl. Mix thoroughly.
Chop cream cheese and white sugar into 1 cup mixture, stirring often. Top stuffing with egg mixture, then sprinkle with lemon juice. Cut bacon with knife and spoon into hollowed out tomato shapes with cheese ears. Pour over stuffing.
Bake 80 minutes in the preheated oven, stirring occasionally; remove bacon and turkey juices. Remove core from turkey, juice remaining and reduce to 1/2 cup. Discard filling and nuts. Brush with milk, drizzle with remaining marinade. Reheat oven to 375 degrees F (190 degrees C). Bake 40 minutes longer.
Remove foil from oven. Place stuffing mixture in warm oven. Bake 25 minutes before cookie set. Pour little drippings over turkey filling.