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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brandi's Turkey Stuffing Recipe

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This recipe for Brandi's Turkey Stuffing is from Brandi's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. bacon, cooked, drained and chopped
1 lb. ground pork sausage (approximately depending how meaty you like it)
1/2 c. margarine
2-3 c. celery, chopped
2-3 c. fresh mushrooms, chopped
2 bags of dried bread crumbs
2 tbsp. poultry seasoning
2 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. thyme
1 tbsp. sage
3 - 4 1L boxes salt free chicken stock (or if you have left over water from cooking other vegetables use that instead)
salt
Directions:
Directions:
Cook, drain and chop bacon.

Fry and drain sausage meat.

Melt margarine in large sauce pan. Add celery and cook. Once celery has started to soften add mushrooms. Stir and cook over medium heat until mushrooms are cooked. Add poultry seasoning, onion powder, garlic powder, thyme and sage.

In a large bowl slowly add bread crumbs and mixture from sauce pan. Carefully add the chicken stock as you want the mixture moist but not dripping or soupy. Bread crumbs need to be moist as if they go in the turkey dry they may come out dry.

Taste to see if more seasoning is needed. Note: If you are using a brined turkey do not add any salt as there will be enough flavoring that comes during cooking.

 

 

 

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