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Turkey Stuffing

Ingredients

• 1 loaf day old sliced bread
• 2 cups chopped celery
• 1 1/2 cups chopped onion
• 1 teaspoon poultry seasoning or to taste
• 1/2 cup water to moisten
• 1/2 pound sausage
• 2 eggs beaten
• salt to taste

Procedure

If the bread is fresh, then it spread out to dry two nights before cooking the turkey. Make the stuffing the night before cooking the turkey.

Lightly toast the bread and break up into cubes.

Cook sausage in a large skillet until changes color, then add onion, celery, and salt. Cook over medium heat until the onions and celery are tender but not soft.

Combine the the sausage mixture with the toasted bread cubes in a large bowl. Beat two eggs and mix in 1/2 cup of water. Pour over the bread cube mixture. Season with the poultry seasoning.

Store the stuffing overnight in the refrigerator. Will stuff a 12 pound turkey.

Variations

Our children turn up their noses at sausage, so we have made it without the sausage. In that case cook the onions and celery in 1/4 pound of butter

This was made in a brined a turkey. If the turkey is not brined up to a 1/2 cup more water can be used to moisten the stuffing.

Last updated: Fri Nov 26 20:55:20 EST 2004